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Archive for the ‘Chefs’ Category

RIPE readers, meet Quang Dang. We’ve introduced you to Robert Clark via the black & white video series already, now it’s Quang’s turn. Similarly to Robert, Quang doesn’t have a favourite anything either. Maybe this is a common theme with chefs?

Some formal biographical info for you:

Quang Dang, C Restaurant’s Chef de Cuisine, exemplifies the new breed of chef making the Pacific Northwest’s food scene avant-guard and ultramodern. He is a blend of styles mixing magician with kitchen improv in a “hold no prisoners” fashion. His inventive and resourceful nature combines with intense curiosity and high-energy to permeate this young man with a talent so distinct, he is recognized as one of Vancouver’s most ingenious hot new chefs.

Chef Dang’s apprenticeship took place over his 3½ years at the four-star Diva Restaurant at the Metropolitan Hotel in Vancouver. During this time he also actively participated in a number of international food competitions such as the 2003 Bocuse D’Or in Lyon France, and the National Chaine des Rotisseurs in Winnipeg in 2002. Chef Dang has studied the food chain. He knows where C’s food is coming from, where it was harvested, who fished it, and how it was handled.

Welcome aboard Chef Quang Dang!

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RIPE readers, meet Chef Robert Clark. Along with Quang Dang, both of Raincity Grill, NU and C Restaurants, Robert will be working with our local farmers to provide delicious and most importantly, local, food to the upcoming RIPE event. We’ve brought you this short & sweet, not to mention very honest, video created by the people over at the restaurant group.

Oh, and when you do meet Robert at RIPE or the next time you’re dining at one of these three restaurants, don’t ask him what his favourite anything is, he doesn’t have one. Er, except for a favourite beer. But that’s beside the point.

A bit from the formal bio of Chef Clark:

Chef Robert Clark began his culinary training at Ontario’s George Brown College, graduating in 1982.  Throughout his career he has trained with Canada’s top chefs such as Jamie Kennedy, Michael Bonaccini and Mark Thuet. Clark now heads the culinary operations for C Restaurant, Raincity Grill and NU Restaurant & Lounge.  Clark’s belief in food is pure and simple:

As chefs, our job is not only about serving great tasting food, but encouraging our staff and our guests to learn how to get sustainably produced food to the table.

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