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Blunt Inquiry Asks... Chef Anthony Walsh

Screen Shot 2015-12-14 at 11.31.45 AM walsh What is your idea of a perfect restaurant?
A coach house beside my home. They get what my clan gets… only they pay for it.

What is your greatest fear at work?
Young cooks and large mixers.

Which working Chef do you most admire?
Salty Pete, Sous at Raymonds, N.L. (Peter Burt)

What part of work ‘you’ do you most deplore in yourself?
Can’t tell you, this is a family publication.

What would instantly make you fire someone?
A blatant disregard for their fellow staff member.

What was your most extravagant purchase for your restaurant?
Way back up at Canoe it was a Paco jet. That was a big thing back then.

What is your favourite food journey?
Seville, dos de Mayo Taverna, Singapore, anything at Newton Circus

What words or phrases do you most overuse at work?
I will choke you out.

What do you regret most after all your years in the business?
Nothing.

What do you love most in about this industry?
Eating.

What is your current state of mind?
Are you a cop? 

If you could change anything about the restaurant industry where you are, what would it be?
I think it'd be blocking out some of the food networks influences on people getting into the business. 

What do you consider your most essential ingredient?
olive oil/salt/maple syrup

The work/life balance struggle is real.  How good of a juggler are you?  Tips?
I juggle more than most. Love/Marry the right person.

What is your most treasured kitchen tool?
My cleavers.

What do you regard as the lowest depth of misery?
Getting worked up by some douche bag food critic’s words in a rag or online.

When you finally retire, where will you live?
In a house.

What is your most marked characteristic?
Not sure. My tattoos are in the form of age-old burns. Not as hip I suppose; however they are the original.

What is the quality you most like in a chef?
Pirate resourcefulness.

What is your greatest inspiration/motivation?
My immediate family first, work family second.

Superman or Spiderman?
Punch the spider.

What is the first thing you remember cooking?
Speckled trout with my father in Malone, New York. He caught it, we cooked it.   

Beck or Clapton?
Clapton is the real deal. Beck is a deal.

You have to cook Escoffier’s death row meal.  Menu?
I would want to cook a menu that was as diverse as possible. Spanning and touching on new and old techniques, touching on cultures that have impacted me. Make him happy with where food is going.

Favourite kitchen word or phrase?
Surrender your will to the Summerlicious gods.

Oliver & Bonacini Restaurants

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