Back in the 70’s, Guinness record ...

                  Wayne Conrad Serbu Back in the 70’s I was making my way around Ontario searching out small independent cheese makers that would make artisan branded cheese for a large conglomerate food manufacturer. Millbank Cheese was one of the first I stopped at because of my familiarity being sold at the Galt market. I stopped in and saw that this Giant Cheese being made to be in the Guinness records. After doing my business with the owners I asked what are all the people doing over at that house? Don Tanner’s...

Burt Reynolds Monte Cristo Sandwich

Burt Reynolds Monte Cristo Sandwich. On a flight home I was seated next to a gentleman who also was heading to Toronto. We spoke and he just was going to be checking possible locations to set up his food service company for the movie industry. He spoke about his California based company was expanding and he was going to put four of his mobile kitchens to work in Canada. As the conversation grew a position for me to break into motion picture catering was being formed. Months had gone buy and I had forgotten about this gentleman’s proposal when out of the blue he phones and...

Steamer Clams Fresh Oysters and Caviar w...

Meeting Dennis Hopper! I just finished my last shift before some holidays working at the Hotel Vancouver.  I covered lots of shifts from early am till after midnight. It was time for a break and this spring time was mine to do whatever I wished and I figured about a months of traveling in B.C. and eating someone else’s cooking was all I would need to build up my cooking spirits and strengths again. I made it back to Ontario for a quick visit but couldn’t wait to get back to Beach Ave: 1976 I took on a chef position at the Kettle of Fish on Pacific Blvd. My bbq grill...

Dinner at Pluvio

  A Chef Sampling at Pluvio with Warren Barr. The best of BC is what I found. The culinary passion that came from the kitchen that evening was delivered with gusto by a well rehearsed kitchen and service staff. Our dinner Entertainment was being seated at the kitchen theater window, observing Pluvios talented team preparing each well rehearsed plate with exacting precision. From the first sip to the last nibble I was taken on a culinary journey that only a passionate chef could orchestrate and deliver perfectly executed.  

The Saviour Pot Roast.

The Saviour Pot Roast. I remember my college years and the amount of energy spent making the day count. There was lots of pressure to be in more then one place at a time. Loads of studies to undertake and without a computer back then tons of research was done at the library or study hall. The first college year was at Conestoga food and beverage coarse then more at in Alberta Institute. Here I was starting a new chef position at Panorama Resort. All my friends and family were all back in Ontario.  Moms home cooked meals were miles away. You soon miss the hands on endless...

Star Crab Cakes

Back in 1984 I was asked by some celebrities that I was cooking for if I ever have eaten at Stars Restaurant in San Francisco. My reply was not yet, but after hearing about the chef in charge and his new style fusion food menu I knew it would not be long before I would be there in the flesh.     Stars were noted as being the birthplace of New American Cuisine. The restaurant was an instant sensation and quickly became the top-grossing restaurant for years. Chef Jeremiah Tower and his posse of celebrity chefs like Wolfgang Puck became the pioneers of California...