Chef Name: MariChris D. Francisco
Club: Bally Haly Country Club
Years as Chef/cooking: 11 years
History:
I never imagined I’d be in this industry. I am a post secondary graduate with a BBA majoring in computer science. I had a secure position with the government in the Philippines and moon lighted evenings at a call center. I was given an opportunity to work in the United States in late 2007 in the Front office at a JW Marriott in Florida. I was inspired by my co- workers in the hotel wearing chef jackets and I decided I’d like to work in the kitchen. So, I spoke with the Executive Chef and asked if he would train me, he accepted & the rest is really history.
While working with a seasonal visa I needed to move from one State to another and luckily enough I was given the chance to work for several great brands. From a Renaissance Hotel in Alabama to Aramark Food Servicesin Colorado and a Resort-Spa in Arizona, my journey proved to be an exciting one filled with hard work and great challenges. That’s where I learned that not everybody can be a Chef, this craft requires a lot of dedication, determination, hard work, patience and PASSION. I moved to Canada in 2011 bringing with me all the knowledge, refined techniques and skills I had gained from the Chefs I had worked with. In 2017 Mike Curran and Julie Carter, members of the management team at Bally Haly gave me the opportunity to become their Executive Chef. It is here that I have been able to showcase what I can do and have been given the free reign to explore and create food for the members of the club.
What is your Favourite Dish to cook and why?
I’m versatile when it comes to food, but Barbeques (Pork, ribs, steaks,) are my favourite. Why, because there’s a lot of techniques involved like smoking, roasting, baking, braising and grilling to get a good barbeque. Every country and culture have their own version, style and techniques of doing barbeque. It’s unique to the region you’re in and that’s why I love it.
Who was your Biggest Professional Influence and why?
I had a great Chef, Richard Alata that I worked with in Colorado. He was patient enough to teach me most of the techniques I needed to know. I was inspired because he always said that there’s no such thing as a perfect chef, everyday is always a learning day where you can improve and do better. He also believes the title of Chef is bestowed upon you by your staff because they respect and believe in you.
What is your Favourite Kitchen Equipment and why?
The oven is my favourite gadget in the kitchen because of its versatility. You can utilize a lot of different techniques like broil, bake and roast. Especially the modern combi oven that’s on the market, you can even steam & braise with it! It’s a dream piece of equipment.
What is your Favourite Ingredient/spice to use?
Because I am largely influenced by Asian cuisine, I enjoy working with Bay leaf and ginger. It gives out a distinct aroma and flavour to food.
What is your Favourite thing to do when you’re not in the kitchen?
When I’m not at work I’m a couch potato, I enjoy Netflix and The Food Channel. In my home kitchen I like experimenting with pastries and cakes. I love a finished cake, it’s a rewarding and fulfilling feeling that increases my level of wellbeing and acts as a stress reliever.
What is the Weirdest dish you ever made or ate?
Seal Flipper Pie! It’s a common, traditional dish here in Newfoundland and is considered a delicacy. Seal is considered a mammal so when I first tasted it I was totally confused, it tasted like a tuna (fish). So the whole idea didn’t make sense to me, that’s why I find it weird.
Who is your Favourite celebrity Chef ?
Andrew Zimmerman, I find him very influential with his travel shows Bizarre Food and Delicious Destinations. He shows you the diversity of different cultures and cuisines in different nations. I admire his guts when trying different foods, as he says “If it looks good, eat it!”
If you weren’t a Chef what would you be?
If I wasn’t a chef, I would want to be a Food Critic (Food Blogger), travelling around the world and trying different things. An interesting & delicious way to showcase what each country can offer to the world.
What do you think is the biggest challenge the food and beverage industry is currently facing?
I think the food and beverage industry’s biggest challenge here in St. John’s is the very limited resources especially with produce and meats. We are on an Island and most of our resources come from the mainland. We are very weather dependant & often don’t receive product until it’s days, sometimes weeks old. We need to maximize the resources we have and preserve them to maximize their worth. Newfoundlanders are very creative, they preserve their produce through pickling. There has recently been a movement here where Chefs go foraging for local delights and not only cook with them but preserve them, this has been received attention on a national level. It’s very exciting to be a player in this market!
