Dear Diary

Stuart Klassen the new Executive Chef at Delta Kelowna and I worked together in Whistler. I was a 1st cook and Stuart was our new Sous Chef. Let’s say this was 1995 (ish).

Right away it was obvious that Chef Klassen was going to be a great addition to this team. I was working the line in our all day restaurant, my section that winter was GM/ cold composed appetizers and bar food, burgers, nachos etc. I was into my second winter in Whistler when Chef Klassen started; he brought with him a energy and enthusiasm for food and people that has stuck with me since we worked together. He was the first one to pitch in and help out or just the right amount of levity to help us make it thru a tough shift.

Like I said I was in my second winter in Whistler and to be honest when I left Toronto for the mountains I was not to sure about working for Delta Hotels. The only Delta Hotel I knew about was the Chelsea in Toronto and it did not have the brand appeal to me. Mostly because I was at one of the best hotels in Canada at the time and I had been hardwired in kill mode by the team of chefs at the King Eddy. Delta, OK I will do this for the winter.

I had left Toronto because of what I would call apprentice burn out, long days, never see your friends bla, bla, bla. I was young and had accomplished a lot in a few years in one of Canada’s top kitchens. It was time to have some fun and cook along the way.

My blasé attitude stuck with me thru the first 8-10 months, don’t get me wrong I worked like crazy and kept my nose clean but I was here for fun right?

Things started to change for me, reflecting on the impact Chef Klassen had on me, I can honestly say that I needed the medicine that he gave me.

It started like this.

I was feeling sorry for myself during service one night, tired from snowboarding all day and wham, we got spanked. Now I have always been “en place” always! This night was no exception I was ready for it but not mentally. Things started to go sideways, full rack of tickets and it was all bar food. I flipped out to Chef Klassen. “What’s wrong with you?” he asked. “Chef I am getting a little tired of cooking burgers and fries” I said. Well that was when I learned the best lesson in my life. After service we went for a beer, chef and I spoke about my frustration. “Riddick, you’ve got it all wrong in your head” he said "But chef I was cooking Sweetbreads and Foie Gras before I got here. I am classically trained. I can really cook!”

“That’s right” said Chef “You can cook, that is not the problem. You need to change the way you look at what you are preparing. The guest that ordered the burger was expecting the best burger they ever had and if we don’t approach each dish asking ourselves would I eat this? Is this the best I could do? Then we have not done right by the customer”.

Embarrassing for me to admit this right? No way, we all make errors in judgement, take our eye off the ball for a second and need those around us to help correct our direction. That’s what teams do for each other.

From that conversation on I did think about the guest more, made an attempt to give every ounce of love I could to everything I cooked.

April of 1996, our Executive Chef Bruce Knapik came up to me and asked to talk with me. I met with chef after service in his office and out of the blue he said that he wanted me to open the Clubhouse as Sous Chef! I had worked so hard to correct my attitude and I guess it worked because a month later I had opened a brand new kitchen at the Whistler golf course with a team of 4 cooks representing Delta Hotels as a sous chef!

Attitude is everything and that burger in the winter of 1995 might just have been the one item that taught me the most about food and cooking. A burger, go figure. Cooking food for people requires love, attention and a desire to satisfy them at a very basic level. I am glad I learned this lesson sooner than later.

I celebrate my 15th year with Delta Hotels next year. 15 years is a long way from “one winter season” the opportunity’s I have had, places I have seen and people I have met are now part of the chef that I have become and continue to strive towards.

PS. If you find yourself cooking for Chef Klassen make sure you know the words to a few Lynyrd Skynyrd tracks I am sure Chef Klassen still likes to rock out! Stuart if you are out reading this thanks!

Until next time, keep you knives sharp and your pans hot.
Chef