Quickfire with Robert Belcham
Get to know the chef who has multiple titles - restaurant owner, podcast host, mentor. We could go on.
1. What was your first job in the culinary industry?
I worked at Rebar Modern Food in Victoria, BC as a line cook, fresh out of culinary school.
2. What is your flavour philosophy?
A dish is like a musical composition, the ingredients are like instruments, and the flavours are like musical notes. You try and weave together a composition that makes sense, tastes delicious, and is true to who you are.
3. One ingredient you can’t live without?
Salt.
4. A cooking utensil that’s always in your kitchen?
A chef's knife and tasting spoon. Can’t cook without them.
5. What’s your signature dish and why?
I have always stayed away from them. Ingredients are always in flux because of terroir and seasonality, so I always use techniques that I think can best enhance those ingredients at that time. It’s never the same twice.
6. Go-to cooking technique and why?
In the winter, braising. You can take a super tough piece of meat and turn it into the most tender and delicious heartwarming dish.
In the summer, it’s cooking anything over charcoal. The charcoal is primal and ego-bashing. You need to take a lot of care and attention to the ingredients. But it pays off.
7. Best memory as a chef thus far?
Mentoring people. Helping someone realize their potential is a powerful thing.
8. Worst memory as a chef thus far?
All the worst services, tragedies, and losses were very influential learning experiences. I am successful only because I have learned from my many failures.
9. Go-to place for sourcing ingredients?
Farmer’s market.
10. Where do you go to eat on your day off?
At home usually. I love cooking for friends and family.
11. A restaurant you always wanted to work at?
La Pyramide, Vienne France 1930, under Chef Fernand Point.
12. Your chef hero?
To me, chefs are not heroes, but they are craftsmen. I appreciate every chef's tireless and thankless commitment to the job, and to the happiness of customers.
13. What’s next for you as a chef?
I am now mentoring hospitality people as a consulting service. I started it quietly at the beginning of the year, and it has been incredibly rewarding. I love helping people carve out a path to their success.
Head to Robert’s Instagram @robertbelcham1 to see his latest cooking adventure!