Schwartz’s Deli in Montreal.
What is your favourite cookbook?
The Taste of Country Cooking by Edna Lewis.
What is your guilty pleasure food?
So many sandwiches.
What food did you think was over-rated until you tried it?
Favourite knife or kitchen tool?
My Tojiro DP chef knife, a true workhorse.
What restaurant dish seemed the most intimidating, but is actually really easy to make?
Favourite ingredient you can’t get enough of right now?
Annatto and achiote paste.
What is a new technique/flavour you are experimenting with currently?
I’m more about exploring old techniques and flavours these days.
Are there any recipes from SCS you still use?
What is your best SCS memory?
Spending time in the kitchen with like minded people & sharing many pints with my friends.
Click here to check out Chef Sean’s Recipe of the Month, perfect for BBQ Season!