Iain Klugman believes that the food and restaurant scene in…
Waterloo Region-based chef and culinary entrepreneur Terry Salmond is a fixture in the region teaching kids culinary and kitchen skills at the Kitchener Market and, with his wife Sarah, carving out a niche for their popular Chow Dumplings business.
A self-described “self-taught” cook, though he attended culinary school, Salmond has worked at Langdon Hall as well as another Relais et Chateaux in British Columbia and was Executive Chef at the Walper Hotel. In the celebrity sphere, he kept the region on the edge of its seat during a sound, steadfast and sparkling performance on “Top Chef Canada,” season four. He was runner-up by the width of a knife’s edge.
Since the TV series, Salmond has been thinking more philosophically about food and cooking and its role in his life and that of Waterloo Region. To that end, he promises that he has a couple of interesting projects in the works. Until then, here’s how Salmond answered the “23 Questions.”
Waterloo Region Eats: Best thing you’ve ever eaten?
Terry Salmond: I just had the most amazing spot prawn dish at Langdon Hall last week.
Other career you could have pursued?
Salmond: I am destined to be Hollywood’s greatest villain.
Salmond: Red wine. Something ballsy like California cabernet.
Chef you’d most like to meet?
Salmond: Marcus Samuelsson.
Best footwear (for the kitchen or otherwise)?
Salmond: I like Blundstone and Nike. And flip-flops.
Favourite “international” food in Waterloo Region?
Salmond: Gotta be Rainbow Caribbean Cuisine. Curry Goat. Mmmmm …
What scares you in a kitchen?
Greatest failed recipe?
Salmond: Foie gras parfait. Maybe $300 in the trash. Uh … yeah. That was a bad day.
Something that gives you great pleasure?
Salmond: Sleeping outside, stargazing
A favourite teacher you’ve had?
Salmond: Mr. Maier, grade 7 science. He was the best.
Do you ride a bike?
A moment in your life you’d like to have back?
Salmond: 2001 – 2008.
Where were you born?
Salmond: Scarborough, Ontario.
Salmond: I can Always listen to Alabama Shakes. Anderson Paak is big for me right now.
Who would you like to cook for?
Salmond: My Dad.
The thing you wish for Waterloo Region?
Salmond: I hope the growth everyone is counting on doesn’t take too long.
Go-to late-night snack?
Best thing about being a chef?
Salmond: Once the tough stuff is over, you can pretty much do what you want.
Most dumbest purchase you’ve ever made?
Salmond: I once spent $200 getting my hair dyed.
Salmond: Vancouver, British Columbia.
TV chefs who annoy you?
Guy Fieri. Eddie Huang.
Would you describe yourself as sweet or savoury?