![]() Ricardo: As a student, I had a privilege of doing my practicum at Diva at the Met when it was in its glory days. ![]() What’s the most rewarding experience in your earlier days? Any mentors? This is also where I met my first mentor Thomas Neeser, who is now the executive chef of the Grand Hotel Du Lac in Vevey, Switzerland. It was an honour having the opportunity to study at this prestigious Hotel and University. The program was three years of hard work in a dual system with study at the Brillat Savarin Institute. Raimund: I completed an apprenticeship at the world-famous Hotel Adlon in Berlin. Ricardo: I went to Dubrulle French Culinary Institute of Canada in 2003. I took a job as a kitchenhand at a local Spanish tapas bar and instantly fell instantly in love with cooking and hospitality. The cooking part came later when I was looking for a part-time job while completing my carpenter apprenticeship. Raimund: I didn’t cook a lot at an early age but I loved to bake. When my brother and I were hungry, I was always there to save the day. I used to stand beside my mother when she made it so I could watch her and learn how to recreate it myself. My mom used to make a poor man’s Asian-style chicken dish with chicken marinated in soy and ginger and baked, served with garlic rice sliced tomatoes and French fries. When I was about eight or nine years old, I learned how to cook rice, fry an egg and make a salad so I was never hungry. For a while it was a thing, we’d wake up early in the morning and make meringue – we were happy kids. My brothers and I learned how to make meringue when we were very young. Ancora’s False Creek locationĭid you cook at home during your childhood? She was inspired by European cuisine and cooked a lot of French and Italian dishes, and German of course. Everything she prepared had her full attention and care. Raimund: If I remember back to my childhood, the food my mother cooked always had one main ingredient–love. We ate everything plenty of fish, poultry and meat and even some more adventurous things like chicken blood, chicken feet, pork stomach and liver. Proper nutrition is something that was very important to my parents. Fresh vegetables were always from the farmer’s market and we ate lots of rice, potatoes, grains and legumes. Ricardo: I can honestly say we had a very balanced diet growing up in Peru. What was food like in your growing up household? When I was 10 years old, I moved to the medieval village of Bad Waldsee. Raimund: On the Rhine River in a little town named Neuwied in Germany. Raimund Hauser is the chef de cuisin at Ancora Waterfront Dining and Patio in False Creek, Vancouver. Ricardo Valverde is the executive chef at Ancora Waterfront Dining and Patio, Ambleside, Vancouver’s North Shore. ![]() We chatted with both chefs to get the goods on their own stories. Sit down dinner of 55, stand up reception of 150-160 (weather dependent).Ancora Waterfront Dining and Patio in False Creek Vancouver wowed the city with it’s Peruvian-Japanese influenced seafood and now The North Shore’s Ambleside is home to the new, second location. Our versatile space can host a standup reception in our bar area then seated for dinner. Overlooking the main dining room, bar and kitchen area with the marina backdrop.Īdjacent to our private room the mezzanine area combines to host dinner for 38, stand up reception for 60. Our private room has an incredible setting located on our mezzanine level, floor to ceiling glass overlook our main dining room and marina, seats up to 24, complimentary HD audio/visual equipment for presentations. In addition we offer restaurant buyouts which are available and dependant on days of the week and time of year for exclusive privacy. Our venue offers everything your next gathering may necessitate, our delicious and creative group menus will satisfy any preference your guests may have. Whether your hosting a corporate lunch, dinner, reception, birthday celebration, wedding or any occasion, our waterfront setting is ideal. A true snapshot of Vancouver, Ancora False Creek offers multiple configurations to host your group requirements from 10-120 people.
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