As mentioned (here), part of my goal with the new blog was to help locals discover a little bit more about the cooks and minds behind some our local establishments. In saying that, here is my second Q&A and it comes courtesy of Duane Hicks at the Blue Plate Diner. A cozy little spot in the city’s core, the website will tell you – We serve up a comfortable and creative menu, with plenty of offerings for vegetarians and non-vegetarians alike.
How would you classify your cooking style?
Eclectic world food
Who taught you how to cook?
Every chef and cook I’ve had the pleasure or misfortune to work with.
What are the 5 kitchen ingredients/tools you can’t live without?
Chefs knife, garlic, pork, butter, mushrooms.
When did you realize that this was your passion? And do you have any passions outside of cooking?
When I was 18 and and started working in good restaurants. I am also passionate about wilderness camping and hiking.
What is your biggest culinary guilty pleasure, something the foodies would maybe frown upon? (processed cheese slices etc..)
burger baron double mushroom burger.
When feeling below the weather, what comfort food do you create?
Is there anywhere you would like to live and work for additional culinary influence?
Are there any food trends on the horizon you would like to work with?
not new or a trend but I would love learn traditional southern BBQ
Anything you want your customers to know, that they may never hear?
Blue Plate Diner
10145 104 Street