CHEF: François St-Aubin, CLUB: Islesmere Golf Club
YEARS AS CHEF: Over 20 years
HISTORY
My journey to become a chef:
Since as far back as I can remember, when people asked me what I wanted to be in life, my answer was always: “I want to be a chef’’.
My grandfather was a farmer and I remember the first time he took me out to the fields. I pulled out a fresh carrot right from the earth. I wiped it down and could not hold back from taking a bite. This was when I first discovered and appreciated the wonderful taste of farm fresh produce.
I started my career in a small Italian restaurant, with excellent home recipes. I worked with a very experienced chef from northern Italy, where fresh ingredients were a must. He shared his knowledge and taught me all he knew for three years. This is when he told me that I was ready to be a chef.
In 2004, I wanted to increase my knowledge, so I took a position as first line cook at Derrière Les Fagots, with Chef Gilles Herzog. This is when I really started to understand the art of harmonizing different flavours and textures in a dish. What a great eye-opening experience it was for me.
In 2006 I opened my own restaurant” Ô Chalet’’ and I would still be there today, if not for a fire that destroyed it six years into a great place. This is when in 2012 I first joined Clublink at Islesmere Golf Club as sous-chef, while also doing some consulting for other restaurants.
In 2014 I was awarded the position of executive chef and still today my mission is to
offer a great culinary experience to all our guests and pass on my passion to all my staff.
What is your favourite dish and why?
Sweetbreads. I discovered this dish in my first years as a cook, in one of Quebec City’s finest restaurants. After one bite I was in bliss. I quickly got interested in this item because of its complexity. It is tough to prepare but when done just right, with the proper garnishes and sauce, it becomes a great true culinary delight.
Who was your greatest professional influence?
Each chef and executive chef I have worked with or for has brought me different knowledge and culinary techniques that I use today. I was lucky to have worked with passionate, knowledgeable chefs that were willing to share their experiences with me, and now I try surrounding myself with passionate people that want to learn so I can help continue the cycle.
What is your favourite kitchen equipment and why?
If we are talking about technical equipment, I would have to say the thermal-circulator. I have been using it for the last three years and it is just simply incredible for vacuum sealed cooking at low temperature. It is tremendous for holding in all the flavours, along with enhancing the texture of the food.
But if you ask my staff the same question, they would all say: ‘’his spatula and tongs.” They have been with me for almost 20 years now and I always keep them close by. I would say they are an integral part of me.
What is your favourite ingredient to use?
I would say good old salt and pepper. Pretty simple, but for me it is the foundation of spicing a meal. My values in the kitchen are centred on the product; I want a protein or produce to taste the way it was meant to taste. The salt enhances the flavour and the pepper completes it.
What is your favourite thing to do, when not in the kitchen?
I would say winter sports, all winter sports. May it be skiing, skating, or just tubing down a hill. This is one of the great things about working at a golf club; it allows me some free time in the winter to do them.
What is your greatest fear for the future of the business?
The growing lack of manpower. Every year, it becomes harder and harder to recruit qualified personnel. Early in my career, people came knocking on the door looking for a job. Today we have to recruit aggressively and offer all kinds of advantages or incentives, just to entice them to work for us. We need to address this issue as an industry and look at equalizing the compensation and gratuities distribution between the front of the house and back of the house.
What is the strangest food you have eaten?
I attended a food fair once where I tasted sautéed chocolate covered grasshoppers. I would say that after tasting them, I was not inspired to add them to my menu!
Who is your favourite chef?
Jean Soulard. I remember when I was just a child, I would watch his T.V. show. He would create simple, yet wonderful dishes based on fresh, regional products and his work has always inspired me.
After training an employee, what is the last piece of advice you give them?
Trends in food are always changing; stay as interested as possible, surround yourself with good and passionate people and always have confidence in your abilities.
