Good Taste with Chef Scott Geiring – Surrey Now-Leader
– Words by Susan Lundy Photographs by Lia Crowe
• Born and raised in Montreal
• Chef at O’Rourke since October 2020
• Before that: “I owned a restaurant for 16 years just outside of Montreal. I was also Executive Chef at Airbnb’s Montreal head office before moving to Kelowna.
Why did you decide to become a chef?
Mine is actually a very common story. I started as a dishwasher at the age of 15 and quickly discovered my love for food, people and numbers through the service industry. I’ve always been so enamored that people sit around a table with friends and family for so many special occasions, and in the industry we can be a small part of those memories and help make them as special as possible.
What’s the one ingredient you can’t live without?
It may sound a bit cliché, but happiness. I truly believe that food tastes better when it comes from a happy kitchen. When a kitchen team smiles, hums music, discusses food, and just connects through shared stories and experiences, I think this is reflected in the taste of the food as well as the actual vibe of the place. establishment itself.
What’s your favorite meal when you’re short on time?
I actually share this one with [celebrity chef] Anthony Bourdain: cacio e pepe. There is just something so touching and simply gratifying about a nice hot plate of fresh pasta with nothing more than olive oil, garlic, sea salt, fresh cracked pepper and the umami of a good parmesan.
What would be your last meal?
Any meal surrounded by loved ones and of course… good wine.
What’s the best recent food trend?
In my opinion, the best recent food trend is awareness and responsibility for the ingredients we not only choose to consume, but also support as consumers, diners and chefs. The demand for climate-friendly menus has become so great that it is a necessity, as it should be. As chefs, we have to cook dishes that we are proud of, not only for their taste and presentation, but also for the long-term impact they can have. And in these days of trending via social media, trending is happening so quickly that chefs collectively need to define the right ones.
What is a good, simple tip for pairing food with wine?
Ask! Never be too shy to ask, whether dining out or planning a wine pairing meal at home. Even those who are very familiar with food and wine pairing might be surprised and even find a new favorite when they ask for a second opinion.
What’s your favorite kitchen to cook?
My favorite style / kitchen is to simply create on the spot for a client. When someone trusts us to create an on-site experience, it’s both extremely flattering and fun at the same time. This is the time when chefs can be the most creative and really play around with ideas and ingredients.
When are you happiest at work?
When the dining room is full of laughter, stories being told, and the clinking of wine glasses, you watch your team and they have smiles and pride on their faces, and the dishes fly away from the perfectly prepared kitchen. It makes me happy to know that they will return home after enjoying what they do again someday.
When are you happiest outside of work?
When I’m with my family. It could be in an ocean, on top of a mountain, or just sitting at the kitchen table playing Mexican train dominoes and munching on pistachios. As long as we’re together I’m the happiest man in the world.
You can find O’Rourke’s Peak caves online here.
Story courtesy of Boulevard review, a Black Press Media publication