Christopher Kanka Buurman
 Member since: June 17, 2012
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Today please welcome Chris Kanka to the spotlight. With 20 years of culinary experience under his belt, his accolades include a Master Smoker title and being named Toronto Star Eater's choice for Best Fish Monger (2003).
(Also just a reminder I'm simply featuring the competitors in the order they returned my email -- in case you were reading into the order in any way -- DON'T!)
Be sure to head on over to the TCC site where you can read Chris's full bio and watch his audition tape.
Come back tomorrow to meet another one of our accomplished competitors.
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Food Network Canada: Your favourite dish?
Chris Kanka: That is a question we chefs always get. As a chef and food lover I love everything I eat. However If I were to have a last supper so to speak it would be comprised of the following:
To start I would have a dozen or so kumamoto oysters with a nice sour apple and sherry vinegar mignonette, followed by my famous roasted garlic and smoked tea crusted venison carpaccio topped with a truffle bitter green salad and macadamia nut brittle. For the main course I would have something rustic such as a slow-braised veal osso bucco with a nice chanterelle risotto and grated grano pidano cheese and for dessert my famous chai tea creme brule.
FNC: Fave kitchen utensil/gadget?
CK: Hmm... well considering I am a professionally trained fishmonger and butcher I would have to say my semi flexible boning knife and a good carbon steel scimitar.
FNC: What would we find in your fridge on a typical day?
CK: Lots of fresh whole fish such as snapper, striped bass, a good chunk of halibut and/or Alaskan black cod. Loads of fresh vegetables and micro greens for salads and a few selections of potatoes and mushrooms. I will always have around a few good stocks such as a dashi kombu stock for chawanmushi and miso soups as well as chicken and veal stock in ice cube format in the freezer. I really do not prefer store-bought stocks.
FNC: Fave ingredient?
CK: My favorite ingredient is also my secret ingredient and it is called lapsang souchong! It is a Chinese black smoked tea and adds such a nice mellow woodsy smoked flavour to meats and fish. It really is the next best thing (in my opinion) to actually hot or cold smoking and seeing as I ran a smoked salmon company in Toronto that sold the best cold smoked salmon in the city (Fanning's Smoked Salmon, owned and operated by Brian Fanning -- a genius in smoking) I know what I'm talking about.
FNC: Where does your love of cooking come from?
CK: Inside my soul! I love to serve others and make them feel happy and warm inside in my home or in a restaurant. It also comes from the fact it is one of the few jobs in existence where you could live 20 lifetimes and still not know all there is to know about food.
FNC: Your guilty food pleasure?
CK: GRAVY in any form. I will drink it straight form a coffee cup. I don't know there's just something sooooo good about it. LOL.
FNC: Food aversions? Dislikes
CK: Tinned anchovies and those god awful 100 year old eggs. Pla Ra -- a fermented fish paste used in Thai cooking.
FNC: Have you been recognized?
CK: In what way? On the street a few times but nothing major. NOT YET .
FNC: Fave cookbook authors?
CK: Gordon, Dave Thompson, Marco and Michael Ruhlman.
FNC: Complete this sentence: People would be surprised to find out that...
CK: People would be surprised to find out that I've always wanted to learn to play the violin. It is to music and the soul what food is to me. |
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| Email: cbcconsulting@gmail.com |
| Phone: 9055798570 |
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