At The Pass with Yvonne Diep
Chef Yvonne Diep.
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. Introducing Yvonne Diep.
🕒 4.5 min read
Currently
Baker, Contra Café
Formerly
Patachou Patisserie, Nadège Patisserie, Buca Yorkville, CXBO Chocolates
Favourite dish to make right now
Ha. I’m not much of a cook at all, but I think I’ve nailed my steamed spareribs with black bean sauce! Pastry wise, hand laminating croissants at home. That got me through the entire COVID-19 lockdown.
Last cookbook purchase
Baking At République: Masterful Techniques And Recipes by Margarita Manzke and Betty Hallock
Have you read it/tried any recipes
Yes, but no. This just reminded me I have bookmarked some recipes I wanted to try.
One dish or ingredient you’d like to see gone from menus
I personally don’t like anything that tastes bitter or mustardy… so I’ll have to say mustard or wasabi. Maybe both, ha ha.
Disco Egg at CXBO. Hand painted with coloured cocoa butter and casted with dark chocolate, lined with ancho chilies, ground coffee and dried apricots, then filled with aerated milk and white chocolate.
And one dish or ingredient that you’re excited about right now and would like to see on more menus
Yuzu inspiration from Valrhona.
Biggest influences
Antonio Bachour, Cedric Grolet, Dominique Ansel.
If you could eat at any restaurant in the world
So many for obvious reasons. But I really like street food and asking locals about their favourite spots when I’m travelling. I’ve had the tastiest bowl of pho from a street vendor while sitting on a stool on the sidewalk in Vietnam! I love experiences like that.
Last thing you ate
Beef patty from Randy’s.
Three must-have ingredients always in your fridge
Eggs, Butter, Sriracha.
Guilty pleasure
Ruffles Sour Cream & Onion Chips! Oh and Spicy Big Crunch Sandwich from KFC.
Top 3 favourite Toronto restaurants
Bar Isabel, Pho Linh, Shoushin
Top 3 favourite Toronto bars
Done Right Inn - My boyfriend and I love going there for cheap beers and dive bar vibes! Nice Nice, Cold Tea
Crossiant. Hand laminated and baked at home during lockdown. Experiment with Prairie Hard Red Flour from Brodflour and used Cows Creamery Butter with 84 per cent fat.
Go-to drink
White or Rosé.
One habit you have in the kitchen that you should lose, but can’t seem to shake
Not eating enough proper meals or forgetting to drink water!
And one habit you have in the kitchen that will inspire young chefs
I’m generally very tidy and organized. “Clear space = clear mind.” was said to me by Dawn Nita back at CXBO and I couldn’t agree more! Especially in a kitchen.
Hidden talent
I can pipe words as neat as my handwriting. Does that count? [Editor’s note: Absolutely!]
Best career advice you ever received
“You don’t learn by doing everything right.” - Chef from my first pastry job.
Worst career advice you ever received
“You need to be more aggressive and intimidating as a leader.”
Your advice for a young cook starting out in the business
Be humble. Observe and listen to instructions before getting ahead of yourself. Always work clean and tidy. Fold your towels. Stay organized by writing/planning out your prep list to be the most efficient. Also to never be so hard on yourself! Mistakes becomes improvement and always keep an open mind. There’s always something new to learn from someone and everyone.
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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