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.
Executive Chef Ned Bell of the Vancouver Four Seasons
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?
FT&PD
Suz
Please note this interview is not a sponsored post. It is being shared for your enjoyment only. 
I love grilling also! Thank you for the great tips!
You are most welcome Dawn
I learned so much from Chef Ned today. It must have been fun interviewing him. Thanks for sharing this.
I am so glad you enjoyed the interview :-0 It is so cool to see how professionals do things.
Great ideas! Makes me want to get our BBQ working. Hubby and I are terrible BBQers… we always forget to turn off our propane tank when we’re done cooking! We’ve burned through four tanks now without much cooking happening so we’re kinda reluctant to get another tank.
Oh my word Bonnie, I can see why you would be hesitant! But hey, you can make just as a great a meal inside as you can out
I love the BBQ and always use it during the summer months. Food just tastes so much better on it. Great interview!
Thanks Kim! The BBQ is on practically all summer long here, LOL. I can see why people like to have a summer kitchen.
I love eating BBQ grilled meats! Unfortunately, I’m not very good at the BBQing process. I love hearing how a real chef looks at BBQ and the tips he offered are priceless!
I confess I am not great on the BBQ either, But this was a great interview and I learned a thing or two as well.
I actually have been using Hidden Valley Ranch as a marinade & glaze for years! SO simple, it works so well & takes bbq chicken to a whole new taste level. Our family quite enjoys the flavors!
awesome tips will keep them handy
Excellent tips. i love grilling fruits, like peaches and now I will make sure grill is cleaned and turn my heat down.
My hubby is the master chef BBQ’r and I’m so happy for that. Lots of yummy treats he cooks up.
Chef Ned sounds like a really great guy! He can come over my home and cook for me all of the time.
I just LOVE Hidden Valley Ranch!
I’m with you – a personal chef would be great!
Awesome interview! I love Ned Bell!
He is pretty great!
Great article. I’ve only bbq’ed pineapples … gonna have to try peaches and aprociots!
You will love it Maggie, it is so good!
I love grilled foods and everything is better with Ranch dressing.
Great tips that’s being shared here! The interview was great with Chef Ned Bell!
I’m afraid that I don’t know much about using a BBQ, guess that means that Chef Ned can come and cook for me any day eh?
I love the grilling tips and will try some this summer.
Love my grilled veggies- great tips in this article
Thanks for the great tips i cant wait for BBQ season
Thanks for the tips. I absolutely love barbeque!
Hubby BBQ’s all year long, even when he is knee deep in snow. There is nothing like the scent wafting through the neighbourhood to encourage you to BBQ
I love grilled vegetables but have never tried grilling fruit.
I love BBQing all year round and want to thank you for the great ides and awesome tips.It would be fun to try some pitted fruits like peaches and apricots.