In the late nineteenth century, French novelist Marcel Proust participated in an exercise, which could be thought of as the Facebook of its era — he answered a questionnaire about himself in a friend’s Confession Album.
Proust’s answers have been published, in one form or another, for more than a century. Many have used the questionnaire for their own devices, the most notable being Vanity Fair’s Proust Questionnaire featuring celebrities. The Tomato now gives it a culinary twist.
Jan Trittenbach, gold medal winner at Edmonton Gold Medal Plates, is the executive chef at Pack Rat Louie (10335 83 Avenue, 780-433-0123). He operates the kitchen with 10 cooking staff.
“Everyone gets along so well, both front and back of house, we are like a big family; and my boss gives me a free hand,” says Jan.
How did a young Swiss guy end up cooking in Edmonton? It was the lure of long days and the aurora borealis of a northern Canadian summer.
“Our family loved the north,” says Jan. “To drive an hour and be in no man’s land, we loved that — so different from Europe.
“We had a vacation home in Lac la Biche. In 1990, my mother met Peter Johner (popular Edmonton chef/restaurateur). Peter said ‘when you want to come to Canada to learn English, I’ll help you.’ I cooked with Peter for four years at Pack Rat.”
Hometown?
Zug, Switzerland.
Years cooking?
15 years.
Where would you like to live?
I love Canada. If I was near to the mountains with a lake close by, I would love that.
Your favourite food and drink?
Steak and good red wine.
What would you be doing if you weren’t cooking?
I’ve always been interested in the police force. I was in the army for two years. It’s mandatory in Switzerland.
What do you most appreciate in your friends?
Honesty, and I’m always happy to have a laugh with my friends.
Your favourite qualities in a dish?
I love flavours, love colours.
A cook?
Somebody who is interested and enthusiastic.
A wine?
Not too sweet, and probably a shiraz or cabernet.
Who would be at your dream dinner table (dead or alive)?
Tennis player Roger Federer and Jennifer Love Hewitt.
Who would cook?
Gordon Ramsay.
Current culinary obsession/exploration?
Knife skills — especially anything you can do with a paring knife.
Meaningful/crazy cooking experience?
I was working in the kitchen for the Millennium New Years dinner at Hotel Suvretta House in St. Moritz. It was $1999 per person and that didn’t include the wine — 16 courses of dishes like caviar, lobster, chateaubriand.
Mentors?
My Dad, the way he lives and, of course, Peter Johner.
Favourite casual cheap and cheerful/afterwork food?
Pizza.
Philosophy?
Positive thinking, treat people well, be open and interested.
What’s next?
The Canadian Culinary Championships in Kelowna. Eventually, I would like to open a little restaurant, because that’s where you can cook just what you want.