Given the opportunity to write an essay for an opportunity for a dream week with Acadian Sturgeon and Caviar...this one is straight from the heart.
Whoever said that a bad day’s fishing trumps a great day at work wasn’t too far off, but they probably weren’t a Chef. Don’t get me wrong: I love to fish and next to my passion for all things food, fishing is a very close second. Ever since I was a small kid, I’ve had fond memories of time spent on the water with my father, fishing the whole day away. Those early mornings were so easy to wake up for knowing the prospect of chucking a baited hook and some easy fish to trick into taking my offering was the order of the day. To this very day, I still eagerly drag myself out of bed at ungodly hours for a great days fishing and now have my faithful friend Maddox, the retriever, to accompany me. Our routine: Timmie’s coffee for me and a milk bone for Maddox then the road to our special spot for a day on the river. Not bad….Not bad at all.
As I have matured, I’ve really begun to embrace the Art of
the Fly Fishing. In all its aspects, from learning how to control my drift, to
reading water, matching the hatch and tying my own flies…it’s all fun. There’s
something so beautiful in hiking out into the bush, waders on and a pocket full
of my latest creations to try on Mr. Salmon, Mr. Trout or Mr.Whatever I can
trick into a tussle. I have been very conservation oriented right from my days
of being a boy scout till now, so it’s all catch and release. Just a photo for
me. a sniff for Maddox, a thank you and on your way. There have been many days
where I don’t catch a thing; sometimes it’s because Maddox splashes around too
much, sometimes it might be me, sometimes it’s just not in the cards. I’m not
bothered one bit…I love being one with nature. I realized long ago that it’s
the journey, the drive with Maddox, the morning crisp air and the beautiful
surroundings: this takes my breath away.
I don’t think that there’s anything much better than being hip deep in a
river, the birds singing all around, trees whispering and yourself alone in
nature’s beauty. Magnificent!
With my obvious love of fishing I have always been
fascinated with the sturgeon, a prehistoric monster of the deep, well not so
monstrous in attitude but in its potential size! With its unique outer skin,
plates not scales, and its strength, I have always been interested in them. In
fact, the Sturgeon has been a proverbial ’white whale’ or ‘bucket-list’ for me,
as I’ve always wondered what it would be like to catch one and handle it — the power and the size are a bit intimidating
— but it has always been a major attraction to me. So as you can well imagine this opportunity
to get up close and personal fascinates me to the extreme!
In my Chef life, my love and passion for the best quality in
ingredients is of the greatest importance. To take the time to learn where my
products that I serve come from helps me tell a story to those who enjoy my
food. It means taking the time to forge strong relationships with like-minded
people who are passionate about what they do, inevitably they produce a product
of superior quality. I loved your story about “love at first sight” with the
sturgeon, it made me laugh but also led me to believe that you care so very
much and take immense pride in all that you do. Having been a fan of yours on Facebook
has also led me to believe that you are passionate about food and the you make
full use of the entire fish and nothing goes to waste; this is something I
admire and believe in as well.
Here is a little background on me and where I’ve come from
in terms of food. I started to cook at the early age of 11, I thank my father
for this (for my love of fishing and cooking) as he was the one who inspired me
to cook. I apprenticed at a boutique hotel called the Waterside Inn and worked
in their fine dining restaurant called The Breakwater, under Chef Dirk Noort, who
is currently Chef Instructor at George Brown College. I mentored under Master
Chef D’Orsi who medaled in the category of Fish at Bocuse D’Or. I was recruited right out of culinary school
to work in the United Kingdom. I had two placements: Mapledurham Golf Club and
The London Street Brasserie, a Michelin Star establishment. I can honestly say
it was a mind opening experience, and one that I will never forget. Currently,
I host food related events like The Diner en Blanc Toronto and I am a culinary
instructor at Dish Cooking School in Toronto, teaching corporate team building
events.
When I am not cooking with food, I most certainly involve
myself in the food community with my blog Baguettes and Butterscotch, my food
oriented photography, my work as a social media community manager for a gourmet
food multinational, currently working on the photography for a cookbook and as
a food writer/photographer for View the Vibe, National Post and Swallow Food in
Toronto. So as you can see I am quite
busy with food. I can be found on various twitter accounts but my principle
account is @bnbutterscotch where I have nearly 2100 followers, most are food
lovers from all over the world. I am constantly on Facebook where I post about
food, events, photography, my love of motorbikes, fishing and travel.
Currently, my Klout score is 60 and I am influential about
the topics of food, photography, blogging and event planning. I love using Instagram
to post frequently about food, on occasion about my dog Maddox and current events
in Toronto.
As for what this adventure would mean to me? I think this is
a once-in-a-lifetime opportunity to have a wonderful adventure. For a unique opportunity
to combine my two passions of cooking and fishing together into one is
something too hard to resist! I am ready to get elbows deep into the whole
experience from the aquaculture (hopefully I get to see how sturgeon are
farmed, maybe even tag one), to time spent on the water trying to fish for one
(I know that the fight is incredible) to cooking with every part of an
ingredient that is so unique from head to tail…truly, to me, it is an adventure that I can’t believe I might have
an opportunity to participate in. It would really be something memorable to
write home about…my only regret is that Maddox won’t have the opportunity to
take a sniff of Mr. or Mrs. Sturgeon….oh well, a good photo will have to do.
Here’s hoping for a great adventure in taste and passion.
Yours fondly,
Chef Nicholas
