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.
Johnny Bridge, Sous Chef of Residence Dining at Gather in Place Vanier, wants you to know where your food comes from. In a Q&A, Johnny shares the journey he took to become a chef, his values in the kitchen, and the homemade condiment always on his shelf.
Bonnie: To start with, what was your first official chef or kitchen job?
Johnny: In 2002, I started off with two kitchen jobs. One was a Forno Pizza Cook at Sammy J Peppers on Granville Island and the other one was a Garde Mange Cook at Sauci’s Bistro. I worked these two jobs while in grades 11 & 12 and through my first year of culinary school at VCC. They were both very foundational to the rest of my career choices.
Bonnie: Who or what has influenced your food?
Johnny: A few of the chefs I have always taken influence from are Francis Mallman, Martin Picard and Alex Atala.
Bonnie: What’s one condiment that is always in your pantry?
Johnny: We have a staple soy/ponzu based sauce that we always keep in our house. This sauce is made of fermented chilies & garlic, shoyu, citrus and pickled cilantro stem. I’ve been making this sauce since 2005 and it gets used on everything.
Bonnie: What's your favourite meal to prepare for friends and family?
Johnny: B.C. oysters.
Bonnie: Lastly, what UBC Food Services value resonates with you the most—and why?
Johnny: The most appreciated value for me is “We purchase high quality, nutritious, sustainable foods and prioritize fresh, minimally processed ingredients.” My menu, and its ingredients, strive to support the future of our province's food systems and to educate both our guests and our staff.
