Quickfire with Chef John Forcier
Get to know Chef John Forcier, the Director of Culinary Operations for Equal Parts Hospitality and Chef at three different restaurants in Hamilton, as he talks about his love for the restaurant industry, exploring restaurants and suppliers, and more!
1. What was your first job in the culinary industry?
My first job in the culinary industry was at Harvey’s. I did a very brief stint there when I was 15.
2. What is your flavour philosophy?
My flavour philosophy is making sure things are delicious first and interesting second. The flavours need to be the first thought when composing a dish, in my opinion.
3. One ingredient you can’t live without?
I know It’s a cop-out, but I wouldn’t want to live without salt.
4. A cooking utensil that’s always in your kitchen?
Spoons. They are probably the most versatile utensils and have a beautiful elegance to them.
5. You are a chef for a catering company and a few restaurants all serving different styles of cuisine. Tell us what style of cuisine is your favourite to cook and why?
I certainly cook with a French sensibility when it comes to sauce making and techniques. But I try to stay away from a particular style and let the ingredients guide me. If someone hands me foie gras and truffles it will probably come out very French. If I get handed tomatillos and guajillo chili it will go in a very different direction.
6. Do you prefer catering to cooking in a restaurant, or enjoy them both for different reasons?
I grew up in restaurant kitchens and have only gotten into catering in the last few years as our company has evolved. While I have learned to love catering my heart will always be in a busy a la carte kitchen at 7:30pm on a Friday night.
7. What’s your signature dish and why?
In late summer, I always go with corn and tomato dishes. They are two of my favourite ingredients and happen to be perfectly in season at the same time. Twiss Farm’s tomato salad with charred corn puree and lots of fresh herbs is an all-time favourite for me.
8. Do you like to experiment with different flavour palettes in your spare time?
Between the restaurants, catering, and a family at home I don’t have a lot of time to go exploring. When I do have the opportunity to explore, it is typically exploring local products and suppliers as opposed to flavour palettes.
9. Go-to cooking technique and why?
Go-to is definitely a pan roast. A nice hot sear and toss it in the oven for a quick cook and nice crispy skin. That or butter basting. Can never have enough butter.
10. Best memory as a chef thus far?
This is a tough one. I was thrilled to be able to participate in Lennox Farm’s Field to Fork series last year as one of four dinners they did on their property. The 20th-anniversary dinner at Canoe was pretty magical as well.
11. Worst memory as a chef thus far?
Ouch, there’s a few I could go with here. A couple New Year’s Eve services spring to mind as well as a catering that went horribly wrong and was saved by some quick thinking and Longo’s steaks.
12. Go-to place for sourcing ingredients?
As much as possible from the producers directly. Udder Way cheese, Twiss Farms, Beverly Creek, Buttrum’s farm and Lennox. The list goes on and on. We have several suppliers who supply products from these people for us, but as much as possible, I enjoy dealing with the producers directly and having a good connection with them.
13. Where do you go to eat on your day off?
Rosale’s Diner just opened here in Hamilton, which I’ve been to a few times. Otherwise, I mostly spend my days off cooking for myself and the family.
14. A restaurant you always wanted to work at?
The French Laundry in Yountville.
15. Your chef hero?
Thomas Keller.
16. What’s next for you as a chef?
Equal parts continue to grow and expand, and I’m grateful to be a part of that. I hope to continue to grow the company and to help the next generation of chefs learn how to cook, source, and lead with integrity.
Head to Chef John Forcier’s Instagram to see his gorgeous culinary creations and passions.