At The Pass with Renelle Joubert
đź•’ 4 min read
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight.
Currently
Chef, Bar Raval
Formerly
Elmdale Oyster House & Tavern, El Camino in Ottawa
Favourite dish to make right now
In general probably Wonton Mein at home. My partner taught me how to make it. At the restaurant I've been working on my terrine skills, so I guess it would be that.
Last cookbook purchase
The Nordic Cookbook by Magnus Nilsson
Have you read it/tried any recipes
Not yet.
One dish or ingredient you’d like to see gone from menus
Imported seafood. This place called Canada has a lot to offer in terms of fish and seafood. I would like to see more lake fish/freshwater fish on menus.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Not really a dish, but it's exciting to see vegetables taking up more space on menus and not just as a bed for a steak to lay on.
Biggest influences
Sean Sherman. Sheila Flaherty. Magnus Nilsson.
If could eat at any restaurant in the world
I would go eat at the hawker stalls in Singapore again hands down over any white tablecloth.
Last thing you ate
Home cooked Chinese food at my in-laws.
Three must-have ingredients always in your fridge
Chili Crisp, green onions, and some kind of stock or broth.
Guilty pleasure
Instant noodles with oyster sauce and Spam.
Top 3 favourite Toronto restaurants
Antler, Yummy Korean Food Restaurant (yes, that is the whole name), and Donna's.
Top 3 favourite Toronto bars
The Little Jerry, Ted’s Collision, and Civil Liberties.
Go-to drink
Labatt 50 or Roku on the rocks.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Not leaving when I say I'm going to.
And one habit you have in the kitchen that will inspire young chefs
Ask others for a second opinion, always.
Hidden talent
I can fold paper cranes.
Best career advice you ever received
One of my first chefs told me whenever I would get flustered and frustrated that it's okay, and at the end of the day it's just food.
The worst career advice you ever received
Never stop working if you want to be successful. It seems like a good idea until you burn out and/or have a full blown drug/alcohol dependency.
Your advice for a young cook starting out in the business
Work hard at work, but make sure to set boundaries, because if you're not at work, you shouldn't be thinking about work. Your brain and body will thank you later.
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In order to support chefs during this time, the monthly At The Pass series is now WEEKLY. Know someone in Toronto or GTA who should be featured? Submit their name for consideration. And yes, you can nominate yourself.
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