PEIL. What’s a favourite item (or group of items) on the On the Dock menu that people visiting must not miss?
PEIL. Was there an inspiration or moment that helped bring you to culinary?
I’ve got a couple of favourites here at On the Dock. Fish and chips and lobster rolls are easily our top sellers. Must give props to the classic-style fish cakes, salt cod and Island potatoes pan-fried golden, mustard pickles and a fresh biscuit-I mean you can’t go wrong. Another staple at our spot would be our famous lobster biscuits. Fresh Rustico lobster, bacon, and old bay cream poured over our homemade biscuits topped with loads of Parmesan. You wouldn’t think of it at a seafood place, but we make a killer chicken sandwich too; it’s a kitchen favourite here for sure. Everything we do here is with so much care that it’s hard to pick just a few. PEIL. You are shipwrecked on an island and you have one kitchen tool of your choice and two ingredients to cook with. What do you choose? Why? Tough question. I think for the tool I’d have to go with the classic cast iron pan, a super versatile piece of equipment and have you felt the weight? Could be used as a weapon! As for the ingredients I’m taking potatoes first. I could never get sick of them and you never run out of ways to use them. Plus, you’ve got to show off that hometown pride. If I’m going to take potatoes, you know you can’t go wrong with butter as a second option. The foundation of all my favourite recipes is butter so I couldn’t go without it.
The restaurant industry has been prevalent for most of my life. Growing up, my mom worked in restaurants, both front and back of house. I remember spending days where there wasn’t school just hanging around the restaurant, cleaning tables and having the cooks make me chicken fingers and fries as payment. As soon as I was old enough to see over the counter I was back there washing dishes on the weekends wherever my family was working at the time. I think the turning point for me was when my previous chef, Chris Gallant, offered me an apprenticeship under him; that’s when I realized this was the industry where I belonged. What keeps me going is the staff I have around me, my sous-chef Justin constantly challenges me to better myself which I really appreciate.
PEIL. Is there a mentor (whether known or admired from afar) that has guided your culinary skills and progression?
I have been fortunate enough to have a plethora of mentors involved in the evolution of my career. Local chefs like Brian Hicken teaching me flavour development and ingenuity in creating dishes, Cory Arseneau showing me tips and tricks on all the behind-the-scenes aspects and how to haggle with purveyors, Darius Martin allowing me to lead and be creative in a fine dining atmosphere and the aforementioned Chris Gallant for teaching me the essential building blocks that have made me a great chef and person. On a large scale I’ve got to give people like Matty Matheson a huge shout-out for showing so much East Coast pride and giving the small-town fellas a face. PEIL. Rustico is full of natural treasures for culinary experience. What are your favourite to work with from the local area? Being in one of the hubbubs of such a rich and diverse food island I’d have to go with all our local seafood. Whether it’s some beautiful cod caught on a deep-sea adventure, lobster cooked right on the boat or a fresh halibut fillet seared and basted in rich butter (got to be ADL!). There’s an immaculate list of local treasures we fish out of our waters here.
PEIL. What advice would you like to impart to aspiring cooks who are still gathering experience?
My advice to the new wave of future chefs would be to look at all the options and don’t become stagnant. Take every chance you can to advance and learn new skills in the industry, there’s so many talented people to learn from out there. Weigh all your options; school isn’t a necessity in this industry if that’s not your thing. Apprenticeships are readily available in a lot of restaurants, for those like me who aren’t apt to being in a classroom. I think it is important to stay humble in this field. There’s a thin line between being cocky and having confidence and the latter will get you farther.
ON THE DOCK EATERY 318 Harbourview Dr, North Rustico 902.314.7715
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