In Conversation with Chef Jay Park
winner of
Canada’s Great Kitchen Party
Chef Jay Park of Boulevard Kitchen and Oyster Bar now qualifies to
compete for the Canadian Culinary Championship
Did you pursue any other fields before going into culinary?
Actually when I was in high school I started into music, playing trumpet, just in high school. Then I got into culinary school in Korea. I love music and I love cooking so I chose to go to culinary school. I just got into culinary school in Korea right away after high school.
Was there one, or more, person(s) who influenced you before you started.
I would say my grandmother, she influenced me many times. They were farmers and had there on field. Like Italian people make big batches of sauces, so we had a big batch of kimchi. They would make a big batch of kimchi. My grandmother gave me a taste of culinary.
After the high school time a chef told me about the philosophy of being a chef in the future.
When I came to Canada I was working with Alex Chen and Roger Ma. Those chefs are the biggest influence since I’ve come to Canada but my grandmother was the first person to influence me.
Tell me about your culinary education.
In Canada I went to VCC culinary school but I started at a Korean culinary school but I dropped out in Korea in order to come to Canada. in 2009 to start from Korea and graduated from VCC in 2015.
A plan is a plan so my plan changed and I decided to go to culinary school because that to finish my education was one thing and at least I would have some sort of diploma. Improving myself.
What are some of the most memorable places or experiences you have had as a chef?
I started in Korea the biggest hotel in Korea for three or four months as an apprentice, then I had to join the military service for 21 months. That is mandatory in Korea. I was an army cook for 450 people everyday, ever meal for 21 months. Simple food but hard core, quantities were massive. Every two days we received ingredients, it was doing the same thing over and over again. Made me really strong. After military service I came to Canada right away.
Working with Alex and Roger I have learned so much in a fast paced environment. Doing it on a daily basis.
It made me strong for working in a restaurant kitchen because it’s a place to work for long hours at a higher pressure point.
After military service I came to Canada right away. I fell into the language and I love the city, it is one of my favourite cities in the world.
I moved to Montreal for one year and then Covid happened and I went back to Korea and I was so bored. I was looking for a job but with Covid nobody was getting hired. I found one place making rice so I worked but was very bored.
After that I came back to Vsncouver.
Was the Canadian Culinary Challenge your first competition?
Yes it was for the first time, I would say the second time a competition in general and it was the toughest and biggest one.
What did you take away from the competition?
There was a lot to learn form the championship.
Honestly, winning the round was really great, It made me feel like, I always tell myself don’t give up, get through this and then I think of all the possibilities. Putting it on the plate and it’s like storytelling. It is not such an easy competition. I feel like I have grown up a lot more and I’ve improved since the competition. The cooking, the game plan those things and I’ve improved since the competition. Being interested in what I do. Not one thing, everything, there were so many things I learned from the competition.
A lot to learn from the championship. Honestly winning the round was really great, It made me feel like, I always tell myself don’t give up, get through this.
How many hours would you normally put in on a regular day?
Daily basis a minimum 10 to 11 hours for five days, no day off while preparing for the competition.
Next week I go to the final, January 29 the competition starts. January 30 for the grocery and prepare and the 31st the black box competition, with seven items inside, and we have to make two dishes within 60 minutes. Plating 12 for 12 so 24 plates per day, in one hour. There is a lot of pressure on my actually.
At Boulevard do you participate in the menus execution, make suggestions or is that a group effort?
I bring up ideas and bring them forward, everyone is involved, line cooks work on dishes to keep them motivated. I don’t want everything to be on my own I just try to get everyone working, making dishes, so everyone contributes and feel proud of themselves and their work and hopefully they see what it is like when they become a chef and see what they can attain.
Where does the restaurant source from?
Slowly I am looking for suppliers to build a relationship between suppliers and the restaurant chefs. Local chickens, fresh chickens and local seafood from Fanny Bay and most important things come from local farms, we try to use the local products more. Also we put the farmer’s names as well on the menu, make them proud and we help each other.
What is your most challenging dish to prepare?
The most challenging dish to prepare are menus relating to wine. Making dishes yourself is tough, I research, getting my head around ideas and concept. The wine is massive, massive and I need help from our GM Lisa when it comes to special events. It is education at the same time. When it goes well, I say yes.
What is the worst kitchen disaster you’ve ever experienced?
To be honest luckily I haven’t experienced the ‘worst experience’ because Boulevard is a really well managed restaurant, on a daily basis we have a check list and we try to reduce the down the amount of mistakes.
During the Christmas service the cooler was down so there was a lot of running back and forth so many times.
We haven’t had a bad experience yet. It’s just checking and checking and checking.
Do you have a favourite dish to cook at home?
I love being home and just spending time. Being in the kitchen feels more like this is me, this is who I am.
Once in awhile I like to get people around and make bbq and like spot prawn season happening, seafood boil as well and, like I said, kimchi. I didn’t have a plan this year to make a kimchi but maybe after the competition and have some people around me.
What is your “go to” dish?
I love making PASTA. Everybody thinks pasta is simple but at the same time it’s not. Every culture has their own noodles, you can play with all the filling inside and the sauces as well. It’’s something that’s special too. I love making a cheese sauce. I plan to make this as soon as the competition is over.
Is there anything about you that would surprise people?
I think me, I never expected to be in competition, so personally I have to prove myself and do better and better. Competing makes me feel more confident about myself.