C
“It is a form of art and a creative release.”
hef Travis Pye is the operations manager and executive chef for Lakehouse Home Store—a job that allows him to bring his passion for food and cooking to customers every day. Boulevard recently caught up with Travis and asked him a few questions:
WHERE WERE YOU BORN AND WHERE DID YOU GROW UP?
I was born in London, Ontario but grew up in the sunny Okanagan. I feel very fortunate to call Kelowna home, especially as a chef. The region is so rich in seasonal ingredients like earthy vegetables, sun-soaked fruits and some amazing farmers and ranchers raising livestock the right way. I get inspiration for a dish everywhere I turn.
WHERE DID YOU TRAIN?
I trained at the prestigious Le Cordon Bleu Ottawa Culinary Arts Institute and wrote my Red Seal examination at Saskatchewan Polytechnic in Saskatoon. However, I would say I learned the most during my hands-on experience across this country. In the first 10 years of my career, I opened eight restaurants in four provinces and two states. I’ve been busy!
HOW LONG HAVE YOU BEEN IN YOUR CURRENT POSITION?
I am coming into my third year with Ben, Sue and the Lakehouse team. I am very fortunate for this relationship and opportunity. Living the lifestyle of a chef is tough and can really wear on your physical and mental health. It takes a strong person with a strong will to be successful. I have a lot of respect for my fellow chefs out there. With this new role out from behind the stove, I was able to create a more sustainable life for myself, and still get to cook, talk food and ignite that passion in others. I am forever grateful.
WHERE DID YOU WORK BEFORE THAT?
I started my career by moving up the ladder of two large corporate restaurant groups. Red Robin restaurants and JOEY Restaurants taught me structure, people development, financial discipline and consistency. After culinary school, I wanted to be the creator; I wanted people to taste my creations, so I moved over to running food and beverage operations in hotels and resorts. Prestige Hotels & Resorts, The Cove Lakeside Resort and Elk Ridge Resort taught me menu development, huge catering operations, fine dining and everything in between.
WHY DID YOU DECIDE TO BECOME A CHEF?
I started in kitchens washing dishes when I was 14 years old and never looked back. I was attracted to the rough and tough— wild even—atmosphere. The camaraderie, intensity of the rush and satisfaction of seeing someone’s face or talking to them after they’ve eaten your meal is indescribable. It is a form of art and a creative release. The fact that I could make a living doing what makes me happy was a no-brainer.
WHAT IS YOUR ROLE AT LAKEHOUSE?
I am the operations manager and executive chef for Lakehouse Home Store. I brought some of my structured restaurant background to the retail world, where we continue to create a unique shopping experience for consumers looking to support their love of homecooking and décor. I am fortunate to get to play around with all the quality products we have handpicked and curated, teach cooking classes, and develop a passionate team of foodies and chefs alike, all while sharing my knowledge with customers on the floor each and every day.
WHAT IS YOUR SPECIALTY?
I’ve done it all. I really love to cook regionally and seasonally— meaning that wherever I am, I like to highlight what is available and sustainable around me. Seafood also has a special place in my heart. From halibut to salmon, scallops and fresh shucked oysters, I love cooking it all.
WHAT IS YOUR GO-TO MEAL WHEN YOU’RE LOW ON TIME?
Low on time? Keep it fresh, raw and easy. Let good quality ingredients shine. Some may think salads are boring or too healthy. But there is so much you can do. Add a piece of halibut, salmon, steak or a sous vide chicken breast. Bring together a quick vinaigrette. Add fruit, nuts and fresh herbs. Change it up depending on what you have in your fridge and pantry. So salads are my go-to quick meal.
WHAT WOULD YOUR LAST MEAL BE?
I trained in French cuisine so it needs to be rich. Probably a New York steak done in a cast-iron pan, basted with garlic, herbs and butter; pan-seared scallops (save the cooking juices to drizzle on your bread); and silky mashed potatoes with smoked gouda. Any roasted vegetable will do. And a silky Béarnaise to bring it all together. Mmm.
TELL US ABOUT THE UPCOMING COOKING CLASSES AT LAKEHOUSE
More to come on this. Like most businesses around the world, COVID-19 has created a lot of unknowns. We aren’t in a hurry to bring people together until it is safe to do so. Sign up for our newsletter on our website to be kept in the loop because when it does roll out it will be epic. This city needs a culinary institute to show off the amazing and talented chefs in the community and celebrate the ingredients and wine growing in our backyards.
WHAT MAKES LE CREUSET SPECIAL TO COOK WITH?
If you’ve cooked with one then you’d know the answer to this. Using the original cast-iron molds they have been using for 96 years, in France, these beautiful, fun and functional pieces will be passed down from generation to generation. What I like best about them is the heat transfer, an incredibly even cooking surface—making it hard to burn anything—and the enamel coating, which makes care and maintenance a breeze. boulevardmagazines.com |
MAY/J U NE 2021
25
