Recipe Share with Jonathan Gushue
Recipe Share is a weekly feature on Recipes.ca where we profile culinary experts or public figures in Canada who have a passion for cooking. Each individual answers a set of questions and shares one of their favourite original recipes with our community.
This week we chatted with Newfoundland-born Jonathan Gushue, the Executive Chef at Langdon Hall Country House Hotel & Spa
What did you have for breakfast today? Oatmeal, pecans, hard boiled egg
Who taught you to cook? Alan Thompson
What is your favourite dish to cook right now? Duck gizzard, sweet peas, sorrel, mushroom aioli
What is your can’t-live-without kitchen tool/appliance? My misono carving knife
How do you unwind/favourite hobbies? Cooking at home, running, anything with the kids
What is your favourite beverage? Hawksmoor Ginger Beer
What is the best advice you ever received? You can always put it in, but you can't take it out!
What is your guilty pleasure? French cheese
What is your comfort food? Ginger Pig Meat pies
What's your favourite cookbook, food writer or blogger? Gourmet Traveller
Is there a chef who inspires you? Rene Redzepi
Where was the best meal you ever had? Manresa
What is your favourite global cuisine? Japanese
What's your favourite vacation spot? New York city
What's your favourite dinner music? Led Zeppelin
Who would be your dream dinner guests? Marco Pierre White, Alain Passard, Alexander Gautier
Did you attend culinary school – if so, where? Georgian College
What was your proudest culinary achievement? Being named to the San Pellegrino Top 100 restaurants in the world 2010
What's your favourite part of your job? Everyday is different
If you were not a chef what would you be doing? Photographer
Where was the last restaurant meal you had (besides your own)? Blanca
Who does the cooking at home? How is it different? I do, it is cooking of moment. Unplanned.
What one piece of culinary advice would you give to amateur cooks? Read.
Tell us about the recipe you are sharing and why? Wild Lake Trout, Sea Buckthorn, Wild Watercress, Seaweed Butter. This dish is a part of where I am now and where I have come from.
Thank you for answering our questions Chef!