The ingredient and garnish duxelles has a charming story to…
Aaron Clyne is executive chef with The Cambridge Hotel and its restaurant The Bruce, as well as downtown Kitchener’s B@THEMUSEUM outside of which you may see parked on occasion their food truck The Bruce Caboose.
Here’s how he tackled the “23 Questions” for our chef interview.
Aaron Clyne: Spaghetti alla chitarra in Florence or the halibut and gnocchi at Au Pied du Cochon in Montreal.
Other career you could have pursued?
Clyne: This has been my career choice since I was 8 years old. Haven’t really considered another.
Clyne: A good cold, well-balanced IPA on a hot day.
Beverage that once just about killed you?
Clyne: Vodka. Hands down.
Chef you’d most like to meet?
Clyne: Marco Pierre White.
Best footwear (for the kitchen or otherwise)?
Clyne: Birkenstocks for the kitchen.
Favourite “international” food in Waterloo Region?
Clyne: Marcelo’s Restaurant, Cambridge.
What scares you in a kitchen?
Greatest failed recipe?
Clyne: My first attempt at a souffle.
Something that gives you great pleasure?
Clyne: The satisfaction of pleasing people with food.
A favourite teacher you’ve had?
Clyne: Ms. Higgins. Grade 11 history, Galt Collegiate.
Do you ride a bike?
Clyne: Yes. Not enough, according to my wife.
A moment in your life you’d like to have back?
Clyne: Re-live eating an eight-course tasting menu at a 12-seat wine bar on the steps of Palazzo Pitti, Florence, Italy.
Where were you born?
Clyne: Maple Ridge, BC.
Clyne: Tragically Hip.
Who would you like to cook for?
Clyne: My uncle Peter. He invested a lot in my but unfortunately is no longer with us to see the results.
The thing you wish for Waterloo Region?
Clyne: Growth — and to get away from all the chain-based microwave cookery.
Go-to late-night snack?
Best thing about being a chef?
Clyne: Research and development (i.e.: stuffing my face and consuming mass quantities of beverages).
Most dumbest purchase you’ve ever made?
Clyne: A DVD/VHS combo player.
Clyne: Florence; Bangkok; Charleston, SC.
TV chefs who annoy you?
Clyne: All of them.
Would you describe yourself as sweet or savoury?
Clyne: Probably sour. With a hint of sweet.