Chef David’s Dining Story
First and foremost, food has always been a big part of my upbringing in Montreal. It’s what always brought friends and family together.
My first recollection of cooking would be when I was maybe 10 or 11 years old. My friend and I would mix in different ingredients to Kraft Macaroni and cheese to try and make it taste good. We swore we would make millions if we opened up a restaurant serving gourmet KD.
When I was in high school I took a job as a dishwasher in a Mexican Restaurant. I would watch the cooks on the line I decided that was what I wanted to do. I worked my way to prep, and then to the main line. I ended up in culinary school, worked for many years in different restaurants, private clubs, and finally Retirement homes.
It’s hard for me to pinpoint what my favorite things to cook are. I’m always looking at different trends and different ways to prepare food. For example, I slow poached beef tenderloin in butter for two hours, then seared in a hot pan. The results were literally butter, so tender and rich. To me the best thing about cooking is that you can never know everything, and you will always have something new to learn.