Food Interview with Top Dino Chef 2012 Competitor - Shaun Paton
Jul 27, 2012
Earlier this week we gave you the skinny on Shaun Paton’s culinary journey in Man Behind the Knives. We also had the opportunity to sit down with the Stonebridge Hotel’s Executive Chef to chew the fat on some of his food favorites before he competes in Top Dino Chef 2012 at the Dino Ball this weekend.
Q. What's your favorite food?
A. My wife’s cooking, but specifically her BBQ and anything pasta.
Q. What’s your favorite kind of Pizza?
A. Chicken, pepperoni and pineapple (A combo we will have to try!)
Q. What’s your favorite cheat day food?
A. Every day is a cheat day; I’m a snacky kind of guy, but am particularly partial to wine gums and cheese and crackers.
Q. Kitchen disaster stories are always interesting. Tell us your favorite?
A. Most of my disaster stories are wedding related. One in particular where the bride’s mother brought in an ice cream cake as the wedding cake, and without thinking I put it in the cooler instead of the freezer. Of course the cake melted, luckily I was able to replace before the wedding and no one ever found out.
Q. What’s the best thing you ever ate?
A. Pineapple from the Dominican Republic, it doesn’t taste anything like pineapple here.
Q. You're stranded on a deserted island. What five foods would you take this with you?
A. Coffee (it’s a fruit), chicken, pasta, pineapple, garlic
Q. What is the most essential item in your kitchen?
A. My tool box which holds cool garnishing gadgets, a Caviar kit, sugar tools, stovetop smoker, and sushi toys.
Q. What do you cook at home that you never cook at the restaurant?
A. Kraft Dinner - Everyone’s essential comfort food.
Q. What is your signature meal?
A. Boursin stuffed chicken supreme paired with double smoked bacon cheddar mashed potatoes, balsamic glazed ratatouille and a caramelized shallot and corn sauce.
Q. What would be your advice for future chefs?
A. Be humble, have patience and enjoy what you do.
Q. What is your favorite hidden gem in Grande Prairie?
A. Hong Fah Thai Restaurant – I love the Curry Cashew Chicken with Coconut Rice.
We put Shaun to the test with a little game of fill-in-the-blank:
My name is Shaun Paton and I have been cooking for 15 years. I consider myself a culinary extraordinaire. My favorite ingredients are onions/shallots/garlic/chicken/potatoes but I cannot live without black pepper.
My least favorite ingredients are Brussels sprouts. I would say my cooking style is unique. If I could cook for anyone it would be Guy Fieri from Diner's, Drives-Ins, and Dives.