Dinner Conversations with Chef Joe Friday: Andre Rhoden
Welcome to my next Q&A series, Dinner Conversations with Chef Joe Friday. Check out my conversation with Chef André
Tell us a small blurb of who you are?
André Rhoden is a Toronto based chef living and working in the city. He was previously the head chef of Kanpai Snack Bar in Toronto. Now he owns and operates a catering and private chef business that focuses on residential dinner parties.
What or who inspired you to pursue your current career? We’d love to hear the story.
I’ve always been in inspired by the many Canadian chefs that helped to shape the Canadian food scene in my view. Lynn Crawford has been a chef that I have followed ever since I was a young cook. Her creativity with food is truly inspirational. I have also been inspired by other Toronto chefs like Mark McEwan. Massimo Capra and Corbin Tomaszeski.
None of us can achieve success without some help along the way. Was there a particular person who you feel gave you the most help or encouragement to be who you are today? Can you share a story about that?
I could never have done what I have accomplished without the unwavering support of my mother. She has been my biggest supporter throughout my entire career as a chef. I’ve always had an entrepreneur mindset and had different businesses during high school. I have always gone to my mother for support and encouragement and I still do to this day.
Can you share the funniest or most interesting mistake that occurred to you in the course of your career? What lessons or take aways did you learn from that?
When I was a young cook, I worked in an upscale restaurant in Montreal. It was very traditionally French and most of my co-workers were from France. We were in service and Chef had given me an order. Me being a native English speaker I had responded back to him “yes chef”. Chef quickly corrected me to told me to respond “oui”. Not really thinking I had quickly responded back to him “yes chef”. Chef became angry and told me to respond “oui”. Again, without thinking I replied, “yes chef”. Chef responded back to me in a furry. He went on a long rant and expressed his frustration with what I just did. I certainly learned that sometimes you just need to slow down and listen. Had I have done that the situation would have turned out a lot better for me.
The road to success is hard and requires tremendous dedication. This question is obviously a big one, but what advice would you give to a young person who aspires to follow in your footsteps and emulate your success?
I always tell young cooks to listen, watch and ask questions when they have an opportunity to work in a kitchen. There is so much to learn in your first ten years in the kitchen. I have learned so much from studying what chef is doing and staying back to help Chef with their prep. Trying to stay focused and listening to instructions goes a long way. Lastly, do not be afraid to ask questions. No person can know everything. It is important to ask questions so you can correctly finish a task the first time you do it.
Is there a particular book that made a significant impact on you? Can you share a story or explain why it resonated with you so much?
Admittedly, I’m not much of a reader. Medium Raw is a book that comes to mind when I think of great books that had an influence on me as a young cook. It was authored by Anthony Bourdain and is about how the cooking industry became so commoditized. I felt like he was speaking what a lot of chefs had on their minds. Anthony Bourdain came to dine at a restaurant I was working at in his show The Layover in its first season for the Montreal episode. Although I never had the chance to get him to sign my book, it was a special feeling cooking for someone who was an idol to me.
Another author I admire is Michael Pollan. I have read his books: The Omnivore's Dilemma and In Defense of Food. Michael Pollan has changed the way I think of food and where it comes from. He has helped me to develop an appreciation for local foods and a desire to support local farmers. This is the approach I use when serving my clients to this very today.
Can you share your favorite “Life Lesson Quote”? Why does that resonate with you so much?
“It is our attitude at the beginning of a difficult task which, more than anything else, will affect its successful outcome.” ~William James
This quote resonates with me because I’ve always believed that having a positive attitude is important. While we can’t always control the outcome, we can control our attitude. I also believe that having the right attitude is a prerequisite for success. This is true in every industry and most certainly the cooking industry.
What are some of the most interesting or exciting projects you are working on now? Can you share them with us?
I’m gearing up for a busy summer. I am hoping this summer will be a lot more normal than what we have had for the past year. I am also starting a new business in a different industry. I can’t really talk about it too much, but you’ll be hearing about it soon.
What are your top Five places to get pizza in the city?
Mare Pizzeria (Kensington Market)
Queen Margherita Pizza (Dundas Street)
Double Double (Guilty pleasure, Any location)
Express Pizza (Church Street)
Salt & Tobacco (Parliament Street)
Thank you André, and thanks for reading my Dinner Conversation Series. While you’re still here, order some of my small batch BBQ sauces and BBQ t-shirts below