Chef Bernard Casavant, C.C.C
“The difference between good and great is technique”
“Chef Bernard Casavant has been at the forefront of the Okanagan cooking community since 2006 and has always been devoted to local ingredients and farm-to-table cooking,” states a post on Lakehouse’s Facebook page.
“This Certified Chef de Cuisine will be continuing his influential journey as the culinary director of Lakehouse Kitchens.”
“I’ve been cooking farm to table before it was cool”
Experience: Executive Chef Chateau Whistler, Chef/Owner Restaurant in Whistler, Manteo, Burrowing Owl, Okanagan Collage Culinary Director, Raudz Creative Concepts
Accomplishments: One of the original 12 Certified Chef de Cuisines in Canada, Bocuse d'Or, Gold Metal Plates Ambassador, Chefs in the Classroom Ambassador, OCA Past President.
Chef at Lakehouse Kitchen since: 2022 (Opening)
Favourite Class to teach: Seafood
Training/education: Vancouver Island Malaspina College (Now VIU)
Cooking Since: Since 14 years old
Favourite Childhood Food Experience: Cooking, preserving, and picking berries with my grandmother.
What made you want to become a chef? The ability to travel and experience the world through food. And I would never go hungry.
What is your signature dish? Wild Sockeye Salmon
What are the 5 ingredients your cant live without? Sea Salt, Olive Oil, Wine, Lime Leaves, Garlic.
What do you love about cooking? Teaching and interacting with young cooks. And making people happy.
When you're creating a new recipe, what influences and inspires you? Seasonal offerings, respecting the integrity of the raw product.
What advice would you give a new cook? Ask lots of questions. Have an active day diary in the kitchen. Never limit your challenges.
What are you doing when you’re not cooking? Spending time with family, wife, and grandchildren. Wood working. Sports.
Describe your perfect evening? At home with a nice meal, nice wine, on our deck with wife and family.
If you had friends in from out of town, where would you take them to eat? One of the many great wineries. Raudz. Waterfront.
Where are you from? Port Alberni, Vancouver Island.
What was your favorite vacation? Exploring other countries food and culture. Mexico.
What are your hobbies? Wood working. Sports cars.
What is your favorite sports team? Vancouver Canucks
If you could have dinner with one person, who would it be? Margaret Thatcher, Pierre Marco White.
What are your guilty pleasures? Ice Cream, Potato Chips, Licorice.
Who is your favorite celebrity chef? Charlie Trotter
What 5 tools should every new cook have in the kitchen? Sharp Knife, Pallet/Offset Knife, Tasting Spoons, Globe Duster, Fish Spatula
What resources would you suggest for Lakehouse Kitchens clients? Stages at restaurants, The Science of Cooking, Studying Cook Books.
List three of your favourite tips or techniques you use in the kitchen? What’s cooking while you’re cooking? Toasting whole spices before use. Time to lean, time to clean.
Favourite Lakehouse Tool? Breville Joule Smart Oven