Q+A with Chef Michael Smith

Q+A With Chef Michael Smith

June 23, 2013

Eclectic Kitchen Asks:

1- How would you describe your own creative process? 

For me, I think it's all about seeing, touching, smelling and being with my ingredients. 
In particular, it makes me feel responsible when I know the producers. 

2- When did you know you first wanted to be a chef? 

I had bought a new car in Arts school, and had to pay for it so I got a job… The easiest job to get is to work in a restaurant so I did the classic dishwashing thing. Three or four days in I realized the cooks were having way more fun than the dishwashers so I promoted myself to cook and went from there. 

He also added that he was 19 at the time, studying graphic design in Arts school. 

3 - What is one thing in your kitchen that you can't live without? 

My kids. I love the kids in the kitchen. And salt and pepper. 

4- What is one food trend you wish would end?

Foam. 

5 - If you had to eat one dish for the rest of your life, what would it be? (I then welcomed Canadiana Baked Lentils as a possible item for that list)

A good garden fresh salad. I love my veggies. 

6- What do you say to the kids to get them to the dinner table? 

Dinner. Sit down. 

7- What do you think is the most under appreciated and under used ingredient in Canada? 

Lentils. We grow the world's best lentils right here in Canada.

8- What should every Canadian be growing in their garden, window garden?

Something. Anything. Whatever works for you, just do it. And get your kids involved. 

9- When you aren't travelling, does your family meal plan in advance?

On the fly. I'm really no good at meal planning. When I go to the grocery store I buy everything I see. 

10- Who is your favourite super hero?

The Newteen Titans. Every comic book collector will know exactly who I'm talking about. 

11 - If you could have anyone in the world cook you dinner, who would it be? 

My grandfather. I never met him but as I get older my mom tells me more and more that I am my grandfather. 

12 - Have you always had awesome hair? :)

He chuckled and said no. 

A Day with Chef Michael Smith thanks to Lentils.ca

OK this post is now beyond late. I am telling you that it's because I still cannot believe it happened!

On Sunday June 23, I had such an unforgettable experience, that my face hurt from smiling. As the grand prize winner of the "2013 Love Your Lentils" contest, I had the privilege of spending a 12-hour adventure with Chef Michael Smith enjoying the city of Saskatoon while taking in some lentil highlights. I was alongside a fabulous group of culinary gurus, writers and experts and friends. 

The Love Your Lentils Campaign took place throughout the month of May and aimed to educate Canadians about lentils (a bean that belongs to the pulse family - who knew right?)! It has countless health benefits, and has been coined by many, a "superfood." The contest outlined that they were looking for the best original and adapted home recipes containing lentils.

Not only do lentils help fight cancer, cardiovascular disease and diabetes but did YOU know that we grow the best in the world, right here in Canada. According to the Saskatchewan Pulse Growers (Sask Pulse), Canada is the number one exporter of pulses to the world, and of those exports, 97% of the lentils, 83% of the chickpeas, and 72% of the peas come from Saskatchewan. (source: http://www.saskpulse.com/)

I encourage you to check out Sask Pulse Growers website. You'll find it's resource rich, including health benefits, recipes, research and get excited, there's even The Canadian Lentils Mobile App.

A picture says a 1000 words, so here are some highlights from the day:

We stayed at The Delta Bessborough Hotel in Saskatoon. 

First stop: The Saskatoon Farmers' Market

We had time to browse and speak with vendors. 

We were warmly welcomed!

Tried a Cherry Rhubarb Smoothie from The Prairie Pie Company! Incredible. 

Chef Michael embracing his inner hipster. 

This family generously gave Chef Michael some fig cookies. He shared and they were de-lish. 

Learned that lentils belong to the pulse family. Alongside other beans, peas, soy & chickpeas.

Lentils are sexy, believe it.

Afternoon stop at the Lucky Bastard Distillery.
Everyone in learning mode.

Until these happened... Tried my first bacon infused caesar.
...We may have stayed for a couple.

Love the branding! I hope to see these products at the LCBO someday soon.

taste takes time. noted.

Left to right: Lucky Bastard Distillery's Saskatoon Berry Liquer,
Chai Vodka, Original Voka and Game Gin.

"The Label station is not a toy." 

Dinner at Boffins. Course three: My dish featured at dinner! They prepared Mustard Rubbed Duck Breast with Apple Raisin Compote, Cremers, Asparagus on Canadiana Baked Beans.

Chef Michael made my night/life by pointing out that he ate it all. :)

After an non-stop day, I found the right opportunity to ask Chef Michael a few questions I brainstormed with a little help from some friends. He wondered why I waited until after the distillery tour to ask...not a coincidence. 

Can't stop there... Read on, Q+A with Chef Michael Smith.