Comic genius John Cleese is his favourite client
David Garcelon is the executive chef for The Fairmont Royal York Hotel. He grew up in St. Stephen, N.B., and began his career at the famed Windsor Arms. For the festive season, the Fairmont has prepared delicious baked goods, handmade chocolates, Yule logs and other sweets, available by calling The Festive Desk at 416-860-5050.
Q:
A: Molasses brings back memories of my grandmother’s molasses cookies.
Q:
A: My girlfriend Kylie is my favourite cook. She is a chef from Australia. Our culinary training styles were completely different.
We eat very well at home.
Q:
A: The best advice I ever got was from as executive chef with many years experience. He said to me, “When you think you are good. You are finished!” So I try to learn from every dish I prepare that there is always room to improve.
Q:
A: While I was executive chef at the Fairmont Southampton in Bermuda, I had the opportunity to personally cook in the home of Faith Hill and Tim McGraw.
It was a last-minute request that I was happy to oblige. They’re a wonderful family, and I enjoyed getting to know them. We made pizzas from scratch and ice cream sundaes together one night in the kitchen.
Q:
A: Comic genius John Cleese once came into my kitchen and laughed it up with my sous chefs. He is a great guy, and I am a huge Monty Python fan.
Royal York Mincemeat Pies (Serves approx. 10 pies) |
INGREDIENTS:
METHOD: Combine all the ingredients and let them marinate over night Place the mixture in a cooking pan and steam for approx. 45 minutes Let it cool before use Roll out puff pastry 1/8 inch thick Cut half the pastry into fluted rounds approx. 2 1/2 inches in diameter Place on a greased baking sheet Moisten the edges Place mincemeat in the centre of each Cut the remainder of the pastry into fluted rounds 3 inches in diameter Cover the mincemeat and seal the edges Brush with an eggwash Bake in oven 350 degrees F for approx. 20-25 minutes Sprinkle with icing sugar and serve warm Accompany with a custard or brandy sauce |