Have you always worked in hotels?
I am a hotel person. I worked in hotels in Russia and in Finland before coming to Canada. I like working for big companies: they have high standards and more variety than standalone restaurants. I don’t have to stick to just one menu. [Chef Emil oversees all the culinary operations at the two co-located hotels, including their on-site restaurant, The Cannery Kitchen & Social, and banquet catering.]
As an executive chef, you don’t just do the cooking, you also supervise and mentor staff. Is that part of the job you enjoy?
Yes, I like to help staff develop. Some of our kitchen staff were students or just finished their studies. They started with us just during the summer, and then they came to work for us full-time, as they are already familiar with the kitchen. So, we are a small team, but very efficient.
Where do you get your food supplies from?
I buy from local farms. I am working on a contract with a local egg farm to supply all our eggs. I work with a local butcher. A project this summer is to put a small garden on the roof of the hotel, so we can grow herbs like rosemary and thyme. We also use local seasonal fruit in the kitchen – strawberries in the summer and apples in the fall.
You’re originally from Russia. Is there a Russian recipe you love to make?
A syrniki is very popular in Russia. It’s like a small cheesecake, fried and served with sour cream or whipped cream. Delicious.
What is a kitchen tool you couldn’t live without?
I have to say my wooden board – I don’t use plastic. My wooden board and my knife. I don’t need much more than that.
