Chefs Chris Burton (left) and Jamie MacAulay
Father and son Ed and Matt Webber and Chefs Chris Burton and Jamie MacAulay are opening Edible Matters the end of May. The Hammonds Plains’ café, pantry-shop, and catering business will serve local, quality food made completely from scratch. With 19 and 17 years of culinary experience, Burton and MacAulay have worked as professional chefs in a variety of restaurants, from fine dining to family style. Burton, originally from Vancouver, has crossed paths with MacAulay, originally from Halifax, in kitchens on either side of the country. In fact, MacAulay finished his chef’s apprenticeship under Burton at the Five Fishermen. Bedford Magazine caught up with the two seasoned chefs to discuss their new, culinary venture.
Q: Describe your earliest culinary experiences.
JM: My brother and I ended up fending for ourselves pretty early on, so I was never intimidated by having to cook meals. At 15, I started washing dishes and shaking baskets.
CB: My dad was a fisherman, so from the month of March he was gone. Each week my siblings and I would take turns cooking. As a kid, I’d spend summer vacations on the fishing boat and there was an emphasis on using what you could. Some of the fish would get gilled and we’d go to the beach and get oysters or we’d jig cod and halibut. Then we’d raft up with other boats and have big feasts.
Q: How did you enter the culinary profession?
JM: Arriving in Whistler, I asked the cab driver who the best chef to learn from was. He said Chef Bernard. I had no idea who he was, but it turned out he was one of Canada’s first Chefs de Cuisine. He was...
Q: Describe your earliest culinary experiences.
JM: My brother and I ended up fending for ourselves pretty early on, so I was never intimidated by having to cook meals. At 15, I started washing dishes and shaking baskets.
CB: My dad was a fisherman, so from the month of March he was gone. Each week my siblings and I would take turns cooking. As a kid, I’d spend summer vacations on the fishing boat and there was an emphasis on using what you could. Some of the fish would get gilled and we’d go to the beach and get oysters or we’d jig cod and halibut. Then we’d raft up with other boats and have big feasts.
Q: How did you enter the culinary profession?
JM: Arriving in Whistler, I asked the cab driver who the best chef to learn from was. He said Chef Bernard. I had no idea who he was, but it turned out he was one of Canada’s first Chefs de Cuisine. He was...
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