Quickfire with Chef Dany Duguay
Get to know the personal chef of Anemone dining in the Halifax community.
1. What was your first job in the culinary industry?
Well, if bake sales don’t count… I was in early high school and started work at a very busy pub, “The Peterborough Arms.” I started out in prep and dish, working up to grill and the fry station. That is where I learned to move quickly and be resilient for sure! It was a wild, wild kitchen.
2. What is your flavour philosophy?
Fresh, familiar, but creative. And for me, the most important is that the flavours of a dish are nostalgic in some way.
3. One ingredient you can’t live without?
Butter. More specifically, brown butter.
4. A cooking utensil that’s always in your kitchen?
I have a real thing for little baby silicone flippers.
5. What’s your signature dish and why?
If I had to nail it down, I would say our crab cakes. Folks love these and they’ve been on my menu for years. They’re done in a Thai style with blended shrimp and lots of crab flavours like lemongrass, lime, ginger and lots of fish sauce. We serve it with a red curry aioli, beautiful cilantro micros, pickled onion, and some fresh lime. It really is a winning dish.
6. Go-to cooking technique and why?
I don’t know if this counts, but we like to sear all of the cakes on our dessert menu in a bunch of butter before serving. Warming a cake and giving it a golden buttery crust elevates it to another dimension. When it's our Victoria almond sponge, it makes it feel like fresh toast. When it's our chocolate cake, it gives brownie vibes. Plus, who doesn't love warm cake and ice cream.
7. Best memory as a chef thus far?
The memories I get to create are with my staff. Not only am I fortunate enough to work with my partner, I also work with people I love. I have an amazing team and I appreciate them so much. Getting to hang with pals in the kitchen and vibe on not only the food. But also being kind and respectful to each other. That’s a dream come true for me.
8. Worst memory as a chef thus far?
I’ll just put it like this. It’s easy to get taken advantage of in this industry and that can leave a really sour taste in your mouth. But if you focus on the good and learn from the lessons presented along the way - and boy there are lots of them - then the bad memories always fade.
9. Go-to place for sourcing ingredients?
When I shop for myself, I love locally sourced ingredients. There is this incredible little locally-owned shop here in Halifax. The owners care so much about where they source their ingredients and products and the setup is perfectly aesthetic. For the restaurant, we love to use a ton of different farmers and producers as we’re just coming into summer season. I love having all those relationships in full swing.
10. Where do you go to eat on your day off?
The Narrows Pub is this incredible renovated home that survived the Halifax Explosion and has lived many different lives. It is the coziest space, with the best rum punch and chef prepared Nova Scotian classics. It is truly a rainy day haven. It is tied with Field Guide, an amazing cocktail bar in the North End, with good vibes and the loveliest seasonal food. If you’re ever in Halifax, these are both must tries.
11. A restaurant you always wanted to work at?
Inn at Bay Fortune! What a dream Chef Michael Smith has created over there in Prince Edward Island.
12. Your chef hero?
Julia, forever.
13. What’s next for you as a chef?
Continuing to pour all of my passion into Anemone and private dining, while building a healthy, sustainable and inclusive work environment for my staff. Also, continuing creating special curated, and unforgettable dining experiences for our guests and clients. Honestly, I can’t think of anything else I would rather be doing!
Head to Chef Dany’s Instagram to learn more about her and Anemone Dining.