1) Hello Chef Ned, I read that you started cooking for your brother and sister at the young age of 12 and this ignited your passion for cooking. Where did your inspiration or desire come from?
CN: The inspiration came from around the dinner table with my family. Food is the one thing that connects every human.
1 a) I have a 12 year old who is learning the basics of cooking, but we are taking it slow. What suggestions do you have for young chefs in training? Should we limit what we allow her to do or let her imagination run wild? Should a tween be using the BBQ yet?
CN: At the end of the day, getting your kids involved in everything from shopping for ingredients at the market, knowing where the foods comes from (be it ocean, river, or farm) and then absolutely getting their hands dirty in the kitchen. It’s really about what inspires them. If she wants to do it, let her!
CN: I think grilling things like vegetables and fruits are a great way to get kids engaged in the BBQ as a tool. It becomes kind of fun to see a gorgeous peach caramelized or a beautiful zucchini crispy and golden brown around the edges- full of flavour.
CN: Certainly grilling fish is trendy. Choosing local vegetables from the market and from the garden. For me, the hot trend this year is incorporating more plant-based nutrient density. Its fun because the BBQ has a connotation of a backyard party- the theme of eating and cooking together is a wonderful thing.
CN: Temperature control, clean grill, do not over cook!
CN: For me, as a chef, it’s all about having a relationship with your butcher, your fish monger and other suppliers you can connect with. For the average person, this may be as simple as going to their local farmers’ markets and chatting with the growers. The more connected we can be with the food we’re eating, the better.
CN: I love grilling stone fruits like peaches and apricots.
CN: I love grilling veggies and local fresh fish. By incorporating Hidden Valley Ranch into sauces and marinades you can eat lighter, faster, healthier, simple foods.
Are you a master chef when it comes to the BBQ? What is your favourite meal to prepare over the open coals?
Please note this interview is not a sponsored post. It is being shared for your enjoyment only. 🙂