In a Q&A series, we dive into the culinary journey, the inspiration, and the values that fuel our chef's creativity in the kitchen.
Darren Clay is Executive Sous Chef of Residence Dining at UBC. For over four years, Chef Darren is proud to feed thousands of students and staff nutritious and delicious food, made fresh in UBC Food Services' kitchens. In a Q&A, Chef Darren shares his favourite family meal, the inspiration behind his passion for local food, and his go-to pantry staple.
Bonnie: To start with, what was your first official chef or kitchen job?
Darren: My first kitchen job was a dishwasher at a 24 hour restaurant when I 13 years old. It was a hard job but made such an impression on me about the importance of every member of a kitchen team. You can’t cook nice food if you don’t have clean plates to put it on!
Bonnie: Who or what has influenced your food?
Darren: All my travels. I love to sample the favourite dishes of any location I travel to. Talking to the locals, looking for line ups, and taking a few risks has taught me so much.
Bonnie: What's your favourite meal to prepare for friends and family?
Darren: Green Thai Curry with a hand made curry paste in a mortar and pestle. It’s time consuming but as I have learned there are no short cuts to great food.
Bonnie: What’s one condiment that is always in your pantry?
Darren: Salt- how can you cook without salt! It has a bad rep with some people (my father-in-law gives me a hard time) but learning how to use salt to season food is perhaps the most important skill a cook possesses. Plus, I’m fascinated with the cultural history of a substance that many take for granted.
Bonnie: Lastly, what UBC Food Services value resonates with you the most—and why?
Darren: Buying local. My travels have taught me that nearly every food culture in the world eats local and seasonal. They don’t talk about it because they have done so for hundreds of years. It’s nice to see North America has finally embraced this as there are so many benefits to eating this way.
