Celebrity Chef Jason Parsons talks about bringing a taste of Canada to Dubai

He found his passion for cooking during high school, when he worked at a steakhouse.

He says, "It just seemed to click and worked very well for me. Although it wasn't until I was 18 that a high-end country house opened up where I lived and so I applied for a job there and got an apprenticeship. I haven't looked back since!"

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His arrival 11 years ago at the Peller Estates Winery Restaurant has made it one of the leading dining destinations in Niagara-on-the-Lake in Ontario, and the restaurant uses 98 per cent Canadian ingredients.

"It is an amazing opportunity to work at Peller Estates. I have always been rooted in French cuisine and have worked with a lot of chefs from France, but now I have kind of thrown the rules out. At Peller's, we write the menu from the fields and work with farmers. We talk to them about what they can plant. We cook with prime ingredients and that's my inspiration," says Chef Parsons.

For the interactive cooking session in Dubai, the Chef says his aim is to introduce famous products from Canada, such as salmon that is best in class and exquisite cheeses. The Dubai menu included dishes such as cured salmon and duck from Quebec. For the main course, heritage Canadian beef was served along with creamy goat cheese with Yukon potatoes.

"I think it worked very well because the UAE is so multi-cultural," says Chef Parsons. "When you come to Dubai, it is nice to have something different, something that is not very familiar. And if chefs here are able to bring these ingredients they will have something unique to offer here."

As a TV personality, Chef Parsons has been a Guest Expert on CityLine, a popular Canadian daytime talkshow, for 13 years. It is a lifestyle show that is on five days a week, with a different theme for each day; Chef Parsons does about 20 shows a year. He says that when he first did it, he was trying things that he would do in a restaurant. But when he realised that people at home were connecting to the show, he started to demonstrate meals that could easily be cooked at home. "I realised that I could influence people at homes all over Canada. I could educate them in cooking better food, using fresh ingredients and keeping it simple. Plus, I love chatting with people and want to help them better themselves as a chef at home," he says. According to the Chef, the most challenging aspect of the profession is the ability to please the palate of different people. "You can spend days on a dish, execute it exactly how you want, give it to a guest and they will love it but when you give it to the person next to them, they would want to get you fired! It's always a hit or a miss. Also, it is a challenge to get good staff in Canada, so we are working closely with schools in order to train students, he says.

Looking ahead, Chef Parsons says he is currently working on drafts for three different books. As of now he is looking to incorporate a cooking studio at Peller Estates and is excited to further develop one of Canada's most talented culinary teams. When asked if there are plans to open a restaurant in Dubai, he says, "There is nothing in the works as of now but I never say 'no' to anything!" - supplements@khaleejtimes.com

Rapid fire

Three ingredients in the kitchen you can't do without: Butter, herbs and salt, which is the most crucial ingredient.

Your favourite dish: Lobster Linguine from my menu. It's such a basic dish but we make the pasta by hand, poach the lobster delicately and pair it with a creamy sauce.

Favourite food destination: Gordon Ramsay's restaurant in London. There was nothing on the table that surprised or wowed me but it was all just perfect.

Pet peeve: The fact that kids nowadays don't understand the importance of food. I am trying to inspire them.

Chef Jason Parsons shares simple recipes that are sure to be a hit with the whole family

Recipes

Garden Pea and Mint Risotto with Fresh Lobster and Sliced Black Truffle (Serves 4)

Method

Garden Pea Puree:

Melt the butter in a pan over medium heat.

Add shallots and saute without colour for two minutes.

Add in the thawed frozen peas, vegetable stock and puree in a blender. Chill and set a side.

Risotto:

Melt the butter in a pot over medium heat.

Add the shallots, garlic and saute without colour for two minutes. Then add the risotto rice and stir for 30 seconds to coat the rice, add ½ cup of vegetable stock and continue to stir.

When the stock is absorbed, add another ½ cup of vegetable stock, simmer again and stir until the stock is absorbed.

Continue to slowly add the stock, once the rice is just cooked add the garden pea puree, garden peas, lobster meat, tarragon, sliced black truffle, Parmesan cheese and goat cheese.

Turn the heat down low and allow all the ingredients to warm through.

Finish with the whipped cream and season with salt, pepper.

Serve immediately.

Butternut Squash, Chestnut and Sage Ratatouille (Serves 4)

Method

Melt the butter in a saucepan over medium to high heat.

Add sliced shallots, garlic, butternut squash and saute for one minute.

Add apple cider, tomato, chestnuts and pumpkin seeds.

Once warm, add the beef stock and chopped sage leaves.

Let it simmer then season with salt, pepper and serve.