Dinner Conversations with Chef Joe Friday: Chef Romain Avril
Welcome to my Q&A series, Dinner Conversations with Chef Joe Friday. Check out my conversation with Chef Romain, where his career advice and what he’s got going on next (A Vegan cookbook!)
Thank you so much for joining us in this interview series! Before we proceed, our readers would love to “get to know you” a bit better. Can you tell us a bit about your childhood backstory and how did you reach where you are today?
Yes of course, I was born in France and found my way to the kitchen at an early age. At 13 I had my first experience in a restaurant and at 14 I enrolled in Hospitality school. 7 years later I graduated University with 4 diplomas (all in hospitality and management). During this time, I had the chance to work at amazing high end establishment (relais et chateaux, Michelin) all across France. I then move to the UK at 21 yo where I spend 4 years before moving to Toronto 10 years ago now.
What or who inspired you to pursue your current career? We’d love to hear the story.
Honestly, without sounding like a cliche….it was a calling that naturally pushed me towards it. I had no one in the family pushing me or in the fields. I never really knew why I chose it, I think it’s chose me.
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?
For me and to this day still, it was actually someone who didn't. I was 15 at the time working a summer job at a restaurant near my hometown and the Sous Chef had decided that I’ll be his punching bag, bullied me, verbally abused me. He told me to quit this path, I had no talent, I should just find a new job.
I could have but it’s been my motivation to do better, be great, be good and true to myself and to never give up and achieve all of my dreams. So I hope one day, he checks what I have done and what he has done so we can see who was right.
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?
I think like most, there has been plenty. But I think the dumbest was maybe 8-9 years ago when I open Origin North as exec sous. We had been working everyday for weeks, 15-16 hours day and we were all exhausted. I think it was the first day of soft launch or something and it was an open kitchen. I filled up the fryer with a giant jug of oil without checking if the tap was closed. I am sure you can imagine the rest. Oil everywhere in the brand new dining room. Needless to say the owner wasn’t so impressed.
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 think it kinda goes with the last 2 stories I just told in a way. Never give up, be true, work hard, learn always, be humble and never do someone wrong to achieve something faster.
You have to earn your stripes and trust me, good things will come.
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?
I am finance guy, not a cooking book guy, per say, I buy my friends cookbooks and I can’t wait to have mine published. But if I get to pick one, It’ll be “Think and Grow Rich”. It really helped financially on how to manage your money and assets.
Can you share your favorite “Life Lesson Quote”? Why does that resonate with you so much?
Well the saying goes, YOLO (you only live once) but to me its the opposite, you only die once, you get to live everyday. I don’t think I need to add more, This sentence is my hustle.
What are some of the most interesting or exciting projects you are working on now? Can you share them with us?
Yes absolutely, as I mentioned I am coming up with my first cookbook “The Vegan Bridge”, a plant based book which should be out early 2022. I am also launching a merchandise line, but I’ll keep this one in the bag for the big reveal.
I also this year launched my youtube channel; lots of work but I hope it’ll pay off. I also hope people are getting value from it.
And when covid is over I hope to open my restaurant which was what I was working on before the pandemic hit.
Let’s talk about food! What is your favourite cuisine and why? Is there a backstory you can share?
My favourite to cook is my style which is mix of French techniques with asian ingredients, flavours and influences. I did my degree in Chinese gastronomy and it followed me when I moved to London, UK and worked at a 2 star Michelin very much on par with what I do now. It just is the best combination and perfect harmony for me, UMAMI.
Are you cooking more often at home now? If yes, do you have a ritual that you follow while cooking? And, do you usually follow recipes or just experiment on your own?
Definitely way more now then I use to, although I like to order in to say the truth. When it comes to the what am I cooking, I am the kinda guy that keeps on grabbing stuff and doesn’t know what he’s making until the last second. But no one ever complained. Unless I am baking, then I’m 100% recipe focused.
What was the first time you heard or experienced food waste? How would you describe food waste and what does it entail?
I think I was lucky to be born in a country and a family that always cared about it. So it’s embedded into me. The best way I can describe it to really get to people is to show them a kid starving or an homeless person and ask them how much food they thew away this week, whether it’s cooking too much, wasting too much or buying more than they need.
Food waste is a pandemic, and it touches every one, in every city of the world, whether they’re considered “rich” or not.
What are your top 5 tips on reducing food waste, either in general or at home?
Try to find ways to use the whole ingredients, google or reach out to chefs and ask for tips.
Buy what you need, shop more often in smaller quantities
Make new dishes out of old ones. Leftovers can be fun when give them a lift up.
Learn how to store food properly, whether it’s vegetables or proteins (vacuum seal, freeze)
Plan your meals so you know what you need
Buy in loose, don’t overstock.
Thank you for speaking with me Chef Romain! Check our his youtube channel here.
