Ciao Roma

This Ambassador I think is very forward thinking. This is the 3rd post he has had where he hired Canadian chefs. Generally, the chef position falls under the LES category (Locally Engaged Staff) and is not a CBS (Canadian Based Staff), ie. diplomats, so basically all the other embassies here have Italian chefs. Our embassy is quite popular with even the other ambassadors as they are eating something different and I use Canadian products as much as possible: maple syrup, wild rice, Canadian smoked salmon, ice wine, etc. Food represents who we are and what Canadians might want to eat. I usually get to meet the guests and they are quite surprised that the Ambassador has a Canadian chef and they usually ask me questions about food in Canada, what I like to eat, etc. I heard about the job through a friend of mine who was my sous chef at Blue Water. He had met the Ambassador at a restaurant in Ottawa and so they called and recruited him when the position was available, and I took over for him. I applied and was hired directly by the Ambassador and my family and I then applied for working visas with some assistance from the Embassy. I was fortunate that my wife and son have a Dutch passport so it enabled my wife to work and for us to get all of the benefits entitled to EU citizens. I will post some pictures of Rome markets when I have some time.

I am a sucker for routine and always have been. I usually start the morning about 9:00 with a cappuccino and a cornetto and like the Italians, spend about an hour and a half doing this. Nobody rushes around here, if you try to rush someone they will take twice as long. Coffee as I am sure you know is outstanding and cheap as chips so you can you have 4 or 5 cappuccinos for what you pay for one of those Starbucks things, with 100% better quality. I haven't seen a Starbucks in Italy yet. It took a few months but I kind of know where to go for everything now. Sometimes I have to travel pretty far so on a Monday I might go to Piazza Vittorio, the most Asian of the markets and one of my favorites because the immigrants I find much friendlier than the Italian vendors. There is a Japanese store that I frequent quite often as the Ambassador enjoys Japanese food every Friday night. On Wednesdays I usually head to the Castroni, which is down by the Vatican. The Castroni is like an international food market, along with really fine Italian products. This is where I can buy things like ancho chillies, baking powder, corn syrup, vanilla beans; things you can't easily find. I will shop for fresh produce daily from various markets. I plan the menus according to what is seasonally available and the dietary needs of the guests. We have many Muslim guests from Africa so obviously I don't use pork or alcohol, some people are vegetarian or just don't like things. I am given a detailed list ahead of time so I plan based on that. We have a beautiful cellar fully stocked with Italian labels leaning towards the best of the Tuscan reds. The Ambassador is very big on Brunello and its little brother Rossa di Montalcino and a few super Tuscans scattered in. We generally start the meals with a Prosecco and always end with Canadian ice wine. I have always felt this was a nice touch and I much prefer it to a Vin Santo. I'll try to post more as things happen.

Neil, nice to hear from you. Hamilton Street Grill if I am not correct. We used to be neighbors. I will definitely be going back to Araxi as my home is in Whistler. I signed a year contract but it is possible to stay longer. My wife and I felt a year was long enough especially with a year old son. Generally I cook for the Ambassador and his wife but they often have guests. We also do plenty of special functions for dignitaries, heads of state, etc. The Ambassador takes care of Italy, Malta, Albania, San Marino and is also the Prime Minister's personal emissary to Africa. I have cooked for 150 and I have cooked for 1 so it is kind of all over the place but I have plenty of warning to prep. I do most everything myself, ie breads, pastries, butchery and wash pots sometimes too. A party of 20 with canapes, 5 courses and petit fours is a lot of work when you are solo. I also have an Italian crew that I bring in when the functions get really large and also my wife, ex pastry at Sooke Harbour House helps when I need it. I even sang Happy Birthday to Kofi Annan and made him a cake. The work load is a lot less than a restaurant but it is busy in spurts. I do miss working with a team and all the fun that goes along with it. It does help my Italian working with the staff that lives at the Embassy. Ciao for now!

Greetings E-Gullet Folk! I have read your forums for a few years as I always thought it was a good tool to see what was going on in the industry from various prospectives. I am currently half way through a one year contract as Executive Chef at the Canadian Embassy in Rome. I am calling it a working sabatical. I was the former chef at Blue Water Cafe and Araxi's in Whistler, which is where I plan to return in February. My wife, son and I have been immersed in the Italian culture and are finding it most interesting. The approach to cuisine is strictly ingredient driven and although foods are generally quite simple, the thought and care to certain dishes is quite exceptional. In my job I shop most every day at a variety of markets throughout Rome. The markets are huge and plentiful and generally always crowded. Shopping can be a joy or a total nightmare (language, pushy people and short tempered vendors). Products with exception to the fish (I have been spoiled on the West Coast) can be top notch and quite cheap. The markets are totally seasonal, things that aren't growing here you won't find in the markets. Not like Granville Island, per say, when you can find produce that isn't in season in Canada locally. I don't always cook Italian food. The guests that we entertain generally are looking for something different, hence a Canadian chef. We travel quite a bit in Italy, whether it is a holiday or I have done a few competitions as well so we try and earmark certain dishes and foods that we want to try from each region. If anyone has any questions or queries about Italy, please let me know. I hope all is well in lotus land and I miss all the good regional and ethnic restaurants. I haven't had good sushi once here. Ciao.