VikramVij: A CANAD I AN F OOD I CON An Exclusive LIFE & STYLE Interview
SPICE UP Y O U R K I T C H E N
The holidays are often a time when food takes centre stage. Here are a few of our favourite things that will help you make the holidays delightfully delicious!
I feel proud that I live in a country that has allowed me to be successful and to be who I am as a person. Before being a chef, I wanted to be an ambassador of India in Canada, and whenever I leave Canada to travel, I want to be a self- designated ambassador of Canada. It’s a huge honour that I take very seriously. I am both touched and humbled by the support I receive, so I work hard at maintaining that legacy. This morning I was brainstorming new menus and I felt like a kid again! I love to create new things and push myself so people can enjoy my products. I never want to get bored. Q: What was the biggest thing you learned about yourself when writing your new memoir, “Vij: A Chef’s One-Way Ticket to Canada with Indian Spices in His Suitcase?” It showed me how many mistakes I’ve made, how many times I’ve said sorry. I am more and more human and humbled by what I have done. Writing this was like talking to a shrink for the past two and a half years. A great therapy session, with lots of emotions. Sometimes I would stop and didn’t want to write anymore. I am surprised I was capable of writing that much emotion, candidly. Q: The holidays are the perfect time for the family to share a meal together. What are your favourite holiday traditions? We have no family traditions. When everyone else is having a holiday we are working! December 10 to 31 is the busiest time for us. For me, holiday time is in October or the end of January. We just take time when we can squeeze it in. I work 365 days a year because it’s my business. I decide when I will take time off: for instance, tomorrow I will be walking the seawall with my daughter. Q: What are your top four kitchen essentials? My top four include a bottle of wine, music, room for dancing, and a second bottle of wine! Q: You recently gave a TEDx talk about the importance of putting away our phones when sharing a meal. As a restaurateur, how have you seen the presence of cell phones change the dining experience over the past decade? It has taken away the joy of living in the moment, and simply enjoying a meal. As a chef, it is a bit disheartening. I am not knocking social media, because as a form of communication, it has a huge role in making us all successful. However, there is a time and a place for everything.
Dolce Vita Espresso Cups and Saucers MATTU’S COFFEE & TEA
Le Creuset Salt and Pepper Mills HUDSON’S BAY
Espresso Percolator Press MATTU’S COFFEE & TEA
Gotham Titanium and Ceramic Pan Set SHOWCASE
Wooden Spoon CARLTON CARDS
You have built up an impressive culinary empire: three restaurants including Vij’s, Rangoli and My Shanti. Plus, you make frequent television appearances on Top Chef Canada, Chopped Canada, Recipe to Riches and Dragons’ Den. You’ve also created several cookbooks, and you’ve recently released your memoir. What’s it like to be one of Canada’s most treasured chefs?
Vij: A Chef’s One-Way Ticket to Canada with Indian Spices in His Suitcase Cookbook COLES
Kate Spade Pot HUDSON’S BAY
T-fal Fresh Express Spiralizer HUDSON’S BAY
Corkscrew Set HOUSE OF KNIVES
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WILLOWBROOK
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