Page 14 - MENU Magazine - Nov/Dec 2017

T ROYAL
YORK:
ROBERT MILLS
1
Executive Chef Robert Mills administers the direction, coordination and creation of all food preparation throughout the immense cu- linary department at Fairmont Royal York. He oversees the hotel’s six dining establishments which include: EPIC Restaurant and Lounge, Benihana Japanese Steakhouse, Library Bar, Piper’s Pub and York’s Café. Additionally, he oversees Banquets and In-room Dining.
2
“Under an Apprenticeship program to get my Red Seal Certi cate of Quali cation in Professional Cookery which was completed in Wellington, New Zealand.”
3 “Chocolate tart.”
4 “Steamed Lobster, braised beef short
ribs, garlic mashed potatoes, shaved tru es.”
5 “ChefMichaelHunter’srestaurant,Antler.”
6 “Growing up in New Zealand we would often have a BBQ at the beach and when the tide was going out we would collect Pipis (Surf Clams), washing the sand out of them and grilling them on a charcoal BBQ and n- ishing them o with lemon juice.”
7 “I would have to say Tru es.” m
Meet
the Chefs
1. What restaurant are you at/do you own?
2. Describeyoureducation/experience.
3. Whatisyourfavouritedishtomake?
4. What is your favourite dish to eat?
5. Nameyourfavouriterestaurant,besidesyourown!
6. Describe your best food experience.
7. Nameaningredientyouareobsessedwithrightnow!
FAIRMON
GATHERINGS
“I run a small private dinner company, 1largely catering to the Milton/Guelph area. Kincaple Catering specializes in small numbers with a big emphasis on where food comes from along with creating a personal experience: dining at home with a chef.”
2 “I’m a graduate of the Stratford Chefs School, one of Canada’s leading culinary programs.”
3 “My favourite dish to make is probably homemade ravioli. It was something I was taught by my Chef while in Stratford and there is an oddly calming and satisfying outcome. Rolling, shaping, cutting and creating small perfect pouches of delicate pasta is like stress relief from the hustle of a kitchen. I tend to nd a very Zen-like space while I make ravioli.”
4 “My favourite dish to eat would be tira- misu. It is something that so many people have a di erent take on that I enjoy trying them all.”
5 “The Prune in Stratford, Ontario. I did work there so some bias may be had. It will always be my most favourite place.”
6
7 “I am currently really enjoying working with mint. I know it seems odd for this time of year, but with the weather that we have had, the mint bush I have at home is still ourishing. I love the immediate freshness that it adds, and the versatility. It can go from drinks into savoury applications and still be suitable on a dessert plate.”
KINCAPLE CATERING: EMMA HOUSE
“When I graduated from school, a group of us made a trip to Chicago and dined at Alin- ea. We spent a lot of time studying the restau- rant in school as one of the rst restaurants
to take a minimalist/modern approach to food and experiential dining.”
14 MENU NOVEMBER / DECEMBER 2017