CHEF PROFILE
“I once competed on a television show that involved cooking with the world’s hottest chilies. I like heat as much as the next person — but come on — really? ”
- Chef Nick Chindamo
Q. If your culinary journey had a theme song, what would it be and why?
New Morning - Bob Dylan. If you’ve ever worked in a kitchen, you know that no matter how bad the night before was - the next day is like hitting the reset button. A fresh start. That also goes for how good the night before was. The next day will likely be entirely different. Q. What’s the wildest ingredient you’ve ever experimented with in one of your dishes? Entomology has been a major subject of study for me in recent years. I still remember the first true colony of Carpenter Ants that I came across - in the Point Prim area. I agitated the mound - until the ants began to move erratically - and popped five or six of them into my mouth. They exploded with a sour, slightly mushroom-y flavour - and I was mind blown. They made the menu (in a rather provocative way) that evening. Q. If you could invite three historical/ famous figures to a dinner party at your restaurant, who would they be and what would you serve them? Aldo Leopold - the father of modern- day conservation. Wilson Rawls - the author of “Where
CHEF NICK CHINDAMO “Nick of North”
By Jackie Herbert, Food & Drink Editor Photo Courtesy of Chef Nick
www.pei-living.ca SUMMER 2023
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