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 gives it a culinary twist.
Brad Smoliak is a miracle man. Born with a congenital heart defect (his heart is, essentially, backwards) Brad had lived a fairly normal life up until last year, when his defective heart reached the end of the line.
A transplant would have been the solution, except it wasn’t viable (yet). Enter the VAD (ventricular assist device). The Mazankowski Alberta Heart Institute has the largest Canadian VAD program; Brad entered in January.
It was a long haul. Over 100 days in the hospital post-surgery with some tense moments during that time, along with weeks of VAD training, physio, getting strength back, daily blood work.
Over four months in which we had to live without Brad’s wisecracks and Cosmo wondering where Brad went.
When you see our favourite chef out and about, as he is back to living his life in the fullest way possible, don’t be put off by the tubes and the battery packs. Brad is VAD powered and lovin’ it.
Visit www.bradsjourney.givetoUHF.ca
Organ donation: www.myhealth.alberta.ca.
Hometown?
B: Rio Terrace, Edmonton. Still know people from kindergarten.
L: Ottewell, Edmonton. We live three blocks from where I grew up.
Years cooking?
Both: Decades
Where would you like to live?
B: I love living here, you can always hop on a plane.
L: I have no desire to live anywhere but Edmonton. Our roots are here, our friends and family are here. Love to travel to faraway places though.
Your favourite food and drink?
B: A simple pasta with tomato sauce, Pinot Noir. I can only have one glass now, so it’s got to be good.
L: Italian anything! Wine from the region of the food.
What would you be doing if you weren’t cooking?
B: A groundskeeper on a golf course. I love being outside.
L: I love what I do, but, maybe when I retire, I could work in a greenhouse. I like to be in the dirt.
What do you most appreciate in your friends?
B: Sense of humour.
L: I most appreciate the generosity that our friends have shown us, particularly in the past year. The generosity of support, generosity of kindness, generosity of food and drink when I needed it. Mostly their generosity of love. I couldn’t have made it through this last year without them.
Your favourite qualities in a dish?
B: Simplicity.
L: Balance.
A cook?
B: Passion and a willingness to learn.
L: Passionate about their craft. Willing to take others under their wing to show them the ropes.
Who would be at your dream dinner table?
B: My two babas, my guido Ferbey, my wife, my son and me.
L: Brad’s two grandmothers. I think the babas would be blown away by the talent of these two. They would likely fight over which baba was the biggest influence.
Who would cook?
B: We all would!
L: Brad and Nicholas cooking a full Ukrainian feast—SMO style.
Which words or phrases do you most overuse?
B: I remember when…
L: It’s all good! I always try to see the positive in any situation. Is that a bad thing?
Current culinary obsession
B: Back to my culinary roots. Ukrainian food is so much more than cabbage rolls and pyrohy.
L: We are eating more plant-based foods. We love a big hunk of meat, but we are trying to balance our diet more. It is a good way for us to be more creative with veg—used to be a side dish, now we make it the focal point.
Meaningful/crazy cooking experience?
Both: The lunch at Kitchen after the Mazankowski Heartbeat Run. We were surrounded by family and friends and doctors gathering and having fun. It was a wonderful celebration. Opening Kitchen. We are part of so many people’s birthday parties, weddings, anniversaries, their big moments. We get to build memories for other people.
Best (cooking) thing that ever happened to you?
Both: We have been able to share so many memorable cooking and dining experiences—together.
Mentors?
B: My Dad, the way he treated people was a life lesson. My guido Ferby—work was important but so was family time. My son.
L: My Mom for sure. She is a tremendous human being. The many things she taught me: family comes first; exercise your brain (she is the smartest person I know); be resilient (God knows she has been). Give back. Don’t act your age. My mom is 83 but looks and acts 65.
My professional mentor is Kevin Toth. I worked for him when the Hotel Macdonald reopened in 1991. I learned in the hospitality industry we are in service to our guests; regardless of your title, the guest comes first. I find it interesting when I see politicians, actors, musicians and many chefs become so high on themselves that they forget that without the constituent, audience, client or guest, they wouldn’t be anywhere.
Favourite casual cheap and cheerful/afterwork food?
B: Double Greeting Wonton House. Soup.
L: Love a bowl of pork vermicelli at Phobulous.
Philosophy?
B: Got to have a giggle everyday.
L: Be kind. To see all with the same loving and caring attitude.
What’s next?
B: At Kitchen we will do more things with healthy, ready to eat food. Raise $1million for the VAD program.
L: Take care of my health issues and get back to work! Savour every minute of this beautiful life we have been given.