Selkirk College, Attn: Simon Parr
820 Tenth Street, Nelson BC, V1L 3C7, Canada
What motivates me and what I enjoy the most about teaching cooking is seeing the change in the student, the moment of excitement when they have transformed a few simple ingredients into something delicious and tasteful for their first time. And when they realize that the love is: salt.
I am a Dubrulle French Culinary School (1995) graduate (honors graduate) and have a Vancouver Community College Instructor diploma (2011).
My experience includes:
- Raintree Restaurant Vancouver BC - Chef
- Wickaninnish Inn, Tofino BC - Chef
- Empress Hotel, Victoria BC - Pastry Chef
- St. Eugene Mission Golf Resort and Casino – Executive Chef
- Snowwater Heliskiing Lodge, Nelson - Head Chef
My passion, believe it or not, is cooking; BIG TIME. I am a geek for the art in all of its simplicity and complexity, especially charcuterie, chocolate and sauces – not particularly in that order.
When I am not cooking, my interests include design, building a great home, wine, beer and cheese.
In my spare time I enjoy X-country skiing, making bacon (seriously), fishing and soon to be big game hunting.
A few years ago when I was care taking the heli –skiing lodge that I was the Chef at, I decided to go hunt for a grouse. It was the very beginning of the season and I was fortunate to get myself a nice bird. I told some friends about my first slingshot hunting experience and my friend Jon who is a hunter (not knowing when the season started), asked me if I poached it. Always thinking like a Chef I told him: “No, I roasted it.” It took me a while to figure out why everyone was laughing.