The Fairmont Banff Springs - Chef of the Month
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Tyler Paquette is one to watch. After completing the culinary apprenticeship program at the Fairmont Banff Springs, Tyler worked with a team of Chefs to win a gold medal in the Chaine des Rotisseurs for the Alberta Provincials and 3rd place for the Canadian Nationals.
We wanted to find out more about Tyler, what brought him to The Fairmont Banff Springs and what drives his passion for sharing great food.
Where do you work at the Fairmont Banff Springs?
Currently I am working in the Banquets Kitchen with an amazing team of talented, young Chefs.
Where you did you go to culinary school?
I began my culinary education at Vancouver Island University where I studied for two years in my hometown Nanaimo, British Columbia. Upon moving to the Canadian Rockies in 2011, I pursued the amazing opportunity of the apprenticeship program at The Fairmont Banff Springs; the faculty and facilities at SAIT Polytechnique in Calgary, Alberta.
Close to the end of my apprenticeship my Executive Chef j.W Foster provided me with an amazing opportunity to compete in the Chaine des Rotisseurs last June. It took a lot of dedication for a very involved team and too many early mornings but it all payed off. We achieved a Gold medal and took home the championship for Provincials Alberta. Eight months down the road we competed in Chaine des Rotisseurs Nationals and placed 3rd in Canada.
What is your favorite food to eat?
I have an unhealthy obsession with anything from South East Asia, you name it, I love it.
What is your favorite food to cook?
Scallops. There is something about this ingredient that really gets my pistons going. Such a delicate creature with so much flavor, and textural abilities that the list of possibilities is endless and very exciting!
Why did you choose to become a Chef?
At the ripe age of 18, fresh out of high school I knew I had to make something of myself. I love food and I have a travel bug so it was a pretty simple decision; I knew I wanted to make people happy and have a direct impact on their lives, or at least their evenings for that matter.
Do you cook at home?
Absolutely!! Last week I made an amazing Korean dinner; complete with pork belly, Kim chi, glass noodle soup and dumplings. Doing dishes is another question!!
What is the most exotic food you ever ate?
Preserved Octopus, and Squid; kiln dried and flavored with gojuchang chili, they were kind of like the everlasting gobstopper, but a lot more…fishy?
What is your dream job?
Working on piece of land with ample area for a garden, livestock and quietly tucked away off the coast of a tropical island. A farm to table menu where we really show how much we value and respect our ingredients, providing only the best representations of the ingredients we harvest.