6 minute read
Chef to Chef
A conversation with Chef Lynn Crawford
By Chef Brian Henry The Spice Co. & Angle Iron Kitchen
Irecently was able to connect with Canadian celebrity chef Lynn Crawford, whose culinary journey includes owning restaurants, hosting a menu of shows on the Food Network while being a Best-Selling author and brand ambassador.
Chef Brian (CB) So why did you choose to be a chef?
Chef Lynn (CL): Well I’ve always had a love of cooking. Certainly as a young kid growing up it was very much a part of our lives preparing a family meal together, sitting around the table and sharing our day with one another with heart felt conversation and great delicious recipes. The Crawford’s were and are lovers of food.
CB: Are you a culinary school grad or a chef from the streets that worked their way through kitchens?
CL: I went to George Brown College and attended their culinary program. After completing college I moved to Montreal to cook.
CB: When did things start to take off for you in your career?
CL: Well after Montreal I joined the Four Seasons Hotels and Resorts and that was really the start of my wonderful career. I was with them for 24 years and worked at 5 properties and 7 postings. It was just an amazing time.
CB: I’ve had a few restaurants over the years, never more than one at a time. I learned at a young age that if nothing else it can be can be a punishingly stressful endeavor, but you have two. How does that work?
CL: Well we had Ruby Watchco for 10 years and was recently closed as our lifestyle changed as we moved to the country but I still have one at Pearson International Airport “The Hearth and the Hearth Market”.
CB: This might come off as a bit cheesy but have to ask if there is a chef you admire the most?
CL: There are so many that I admire but I think Alice Waters really laid the foundation of the importance of sustainability and supporting local farmers, growers, fishermen and ranchers.
CB: How did you get involved in television shows?
CL: I would say being the Executive Chef at the Four Seasons in Toronto and I was approached by one of the producers of the Christine Cushing Live show. I cooked with her a couple of times on the show and it was amazing and I still hang out with Christine. We just filmed for Wall of Chefs season 2 recently and had a great time. She is extremely talented and inspirational. I didn’t go outsearching to get on TV, it just sort of presented itself. I’m extremelygrateful for and one of the first ones was RESTAURANTS ARE HANGINGRestaurant ON BY THREADS. THEY Makeover. ARE COLLAPSING, LOSING ThenPitchin EVERTHING. IT’S In, Top Chef, Top BRUTAL. Chef Masters, WalI ofChefs, Iron Chef, Iron Chef Canada, Junior Chef Showdown and GreatCanadian Cookbook. I’ve done quite a few and loved to participate in allof them.
CB: So if I came by your home for dinner, what might be on the menu?
CL: Well I think it just depends on where you are and the time of year as I love so many different cuisines (laughs). I love a variety and in our home we could be making a Vietnamese Pho or Jerk Chicken on the bbq or cheese soufflé so it depends on the season and what you feel like eating.
CB: Got any favorite foods, cuisines or go to recipes?
CL: I think that would be a similar answer as it’s pretty wide open but I do take requests (laughs).
CB: Our profession sees the flavor of the week, trends and fads that come and go, the very nature of which motivates our industry, how do you keep things real and balance it out with a contemporary approach?
CL: Oh I think every fine chef has to keep up on the trends. I’m always reading cookbooks as they are a passion of mine. Visiting and supporting your local restaurants to find what’s out there, as it’s always been a huge inspiration to me with the different cuisines, tastes and flavours of places I visit. There is a wonderful world of food out there you just have to embrace all of it.
CB: It’s no secret that Covid has kicked the shit out of the hospitality industry as well as many others’ businesses. Many are still reeling and on the brink of closure. What effects are you seeing with our industry and the commercial kitchen?
CL: Well my heart goes out to all those in the restaurant and hospitality industry. They have to endure the restrictions, lockdowns and the mental fatigue constantly battling and pivoting and trying to get through the day, the week, the month. It’s been absolutely grueling. For the staff not being able to go to work or be on leave and then start up again then stop again and still can’t have full capacity, yet major sporting events have full capacity, so where is the rationale here? It makes no sense and I don’t get it. I really don’t get it. Hopefully when we get back to some sense of normality there will be more attention and support for our local restaurants to make them whole again. Restaurants are hanging on by a thread, they are collapsing, losing everything from their business to their homes and bank accounts, it’s brutal.
CB: What makes being a chef worthwhile for you ?
CL: When the table is set and there are lots of hungry people, good music, good conversation with friends and family.
CB: What fires you up in the kitchen?
CL: Lack of respect for products and ingredients. Don’t be wasteful.
CB: So Martha Stewart did that thing with Snoop Dog. Any chance we could see you and Drake do something similar?
CL: (Laughs) Well yeah if you could just phone him for me and set that up, that would be fantastic (Laughs).
Chef Lynn and her wife Lora Kirk Photo by Ryan Szulc
CB: I will see what I can do with that for you. I’ve got pots on the stove and something in the oven as I’m sure you do, so what closing thoughts can you leave us with?
CL: I want to inspire people how to cook and cook well and have fun in the kitchen and to enjoy it and navigate yourself through your own home kitchen so that you will be a shining star, is what gives me the most satisfaction. It’s not rocket science (laughs).
Chef Lynn has a new cookbook ‘Hearth & Home’ now available at Indigo. Written with her wife, Lora Kirk, it is filled with their favourite family-style recipes for everyday cooking and casual celebrations at home. It has been chosen as one of the Most Anticipated Canadian Books. To order, go to www.penguinrandomhouse.ca/ books/622760.
FaceBook - Lynn Crawford www.cheflynncrawford.com Instagram @chef_lynn
