Quickfire with Afrim Pristine
Get to know the co-owner of the Cheese Boutique in Toronto!
What was your first job in the culinary industry?
My first and really only job has been at the Cheese Boutique. I've been working full time (80hrs a week) since I was 17. Even prior to that, I would always work after school and on the weekends as well.
What is your flavour philosophy?
My flavour philosophy is to really let ingredients shine. My food is very ingredient driven and I love showcasing simplicity.
One ingredient you can’t live without?
Easy one, cheese! Cheese has given me everything in life and it's taken me to some amazing places worldwide. It's such a versatile and unique ingredient that can be used in so many aspects of cooking. My second choice is would be lemon. Lemon is one of those ingredients that really lift and can make any dish special.
A cooking utensil that’s always in your kitchen?
A microplane. I love using my microplane to grate aged and hard cheeses. It ends up looking like cheese snow.
What’s your signature dish and why?
I have really perfected cacio e pepe. It's such a rustic dish using pretty much only cheese and freshly cracked pepper. The simplicity behind it however, also makes it difficult to really make perfect. I love adding some lemon zest at the end.
I'm also known for my burrata and peach salad. Especially in the summer when the peaches are perfect. Just add some aged balsamic vinegar, olive oil, mint and basil. It's so tasty and fresh.
Go-to cooking technique and why?
My go-to technique is not a physical one, it's mental. My best trait in the kitchen is understanding how ingredients work and how they pair together. It's so important and it's something I've made a big effort to strengthen over the last 25 years.
Best memory in the industry thus far?
I've had so many unique and amazing opportunities in my career. I would have to say filming, 'Cheese A Love Story' on the Food Network and also cooking alongside master chefs like, Massimo Bottura, Daniel Boulud and Alain Ducasse. I'm blessed to say that I've become close with these three superstars.
Worst memory in the industry thus far?
I will refrain from answering this one. I always try to see the positives in what I do. Like anyone, my career has had ups and downs but I try to focus on the ups and try to learn from the downs.
Where do you go to eat on your day off?
Eataly. I love it there. I love learning from that place and the food is rock solid every time. It also brings me back to the food I ate as a kid.
Your chef hero?
My neopolitan mother who taught me so much. Daniel Boulud is a close second.
Favourite cheese ever or to date?
That's not a fair question to ask; however, I'm going to say Blue Elizabeth from Quebec. I think of this cheese often.
What’s next for you?
Keep growing, learning and getting better at what I do.
Head to Afrim’s Instagram to learn more!