The Flying Apron with Chef Chris Velden

What this episode covers

“this whole idea when we lived in Vancouver, my wife drew this whole thing on a piece of paper and she always wanted to have the restaurant and drew this whole thing on a piece of paper, and the concept, the rooms, the inn, it’s pretty amazing yea” “10 weeks renovation time, this room didn’t exist, this wall didn’t exist… and we couldn’t use the kitchen… you can’t take out the loading beam… lots of surprises when you open a restaurant.” “this is the fish’s name, the latin name and how it’s being fished so you have an idea where it is coming from… there’s a lot of things going on what when fish getting renamed because they are getting endangered… it’s a very unique fish… you can forget this thing in the oven and it comes out moist…” “if you stand behind what you put on the plate it is all that counts” “after an air traffic controller, the life of a chef is the craziest in the world.” “the cultural influence from Nova Scotia… compared to the West Coast there is a lot of cultural influence… when you open up a restaurant you just have to adapt and make those changes and slowly introduce those things.” “working with local communities, working with local and what is in season… this is the concept of our restaurant and we have it on the back of our shifts, we source over 90% local and out of those 90% is 20 km away from this restaurant…” “some kind of a family connection for this is why I am doing this.” “a lot of cooks don’t season right… taste and taste the food… after 40 years of cooking… that and the work ethic don’t take anything for granted take every day as your first day and you have to repeat it every day and be good every day… The curtain opens at 5 p.m.”

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