Dinner Conversations with Chef Joe Friday: Frederique Leblanc
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?
I love this question ! I started to work in the industry at 18 but my love for cocktails goes back much further than that. It all started at a very young age! When I was only 12 years old, I was already having fun making the most extravagant hot chocolate and Shirley Temple filled with “way over the top” garnishes. Anyway, I've always loved making good and beautiful (they must not have been delicious back then) cocktails. So naturally, when I turned 18, my parents offered me a bar class. I was hooked: I fell in love with the creative side of modern cocktails. At the time, I didn't think I could make a career in the hospitality world, mainly because I am very shy, awkward and reserved by nature. I still decided to go work in a bar while continuing my studies in cinema. I started as a barback at Datcha, a small Russian bar. I fell in love, again. My bar manager, Simon Lespérance, believed in me before I even believed in myself. He gave me all his knowledge and especially his passion. It was the beginning of a beautiful love story between me and the bar world. As cheesy as it sounds, I became someone I really liked when I was behind the bar : not shy, not socially awkward and actually pretty fun and interesting. I was doing what I loved most in the world and when you do that, you can only inspired people around you.
What or who inspired you to pursue your current career? We’d love to hear the story.
As I just mentioned, Simon Lespérance is the one who introduced me to the world of mixology. I was lucky to meet him: if I had worked in a simple pub where cocktails are not the focus, I probably wouldn't have fallen in love with it and would have worked in the movie industry, as it was originally planned. Simon hired me as a bar back, with a perspective to give me a bartending job in the future, at the small cocktail bar where we were working. Note that this bar is more of a neighborhood club today, which I love. So Datcha is the place where it all started, but I had two other mentors along the way: Andrew Whibley, who I literally fell in love with, and Jonathan Homier, who I consider my big brother today. Two incredible bartenders who gave me a lot of confidence, something I sometimes lack.
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?
Simon Lesperance, Andrew Whibley and Jonathan Homier are my mentors but it was the women in the industry who inspired me to turn this passion into a career. I think of Val Chagnon, Kate Boushel, Sabrina Maillot, Émilie Loiselle, Gabrielle Panaccio, Melanie Aumais, Charlotte Domingue and many others. These women are rare gems, they are inspiring, strong and united. They make me so proud to be part of this industry, here in Montreal.
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'm actually very proud of my journey so far. However, one of the most common mistakes made by people in our industry, myself included at times, is to mix the party and the work. We work in the entertainment industry, and it's very easy to get lost in that. I've had a few wild parties, a little too wild, where I've regretted some of the things I've done or said. So a little advice I can give: go party in the worst bar in town, where you have no chance of running into someone from the industry. Partying is good, but remember that hospitality is our job. Be careful with your image, it will always follow you.
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?
One. Step. At. The. Time. That would be my advice. I see so many young bartenders jumping into the industry thinking they are going to be a superstar/bar chef/moxologist of the year in just a few months. I understand that this job is very appealing, seems really fun and even easy sometimes. But hey, you've got to work your ass off for a long time before you get a taste of the fun positions and hours. Your bar owner or manager is not going to put your cocktail creations on the menu after two weeks. You have to start by learning the basics: the spirits and their production process, their history, and most importantly: the classic cocktails. Don't start creating 10 ingredient cocktails without knowing how to make a good balanced sazerac. Go sit at a cocktail bar on your free time, order a classic cocktail, bring a cocktail book, be passionate and take your time, there is no rush. Also, don’t fall in love with your boss, it’s never a good idea !
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?
Here are my top 3 books that I think every bartender should get: Flavor Bible, Cocktail Codex, Liquid Intelligence.
The reasons are simple:
Flavor Bible is my favorite tool when I am lacking inspiration: it makes the mixes for me
Cocktail Codex: My favorite cocktail book. It's really well divided and brings us back to the basics, to what's important.
Liquid Intelligence: Not the lightest little book to read, but so full of information. Whenever you want to try a new technique, this is the book to have on hand.
Can you share your favorite “Life Lesson Quote”? Why does that resonate with you so much?
Everything is possible after two drinks. Because… everything feel possible after two drinks. Right ?
What are some of the most interesting or exciting projects you are working on now? Can you share them with us?
Podcast, maybe ? Why not ! Can’t say more for now..
This is a two part question.
Let’s talk about drinks! What is your favourite liquor and why?
If you can have 1 cocktail what would it be?
Scotch, for sure. Because this is the spirit that will always challenge me and never bore me.
One cocktail ? A Margarita
Did you work on cocktails during lockdowns if so did you come up with a new drink that you love?
I made a lot of cocktails during the lockdown: I had just that to do, publish recipes on IG. Like many people, I tried to limit my alcohol consumption during the pandemic. So I started using Seedlip products a lot in my cocktails to turn them into Low Abv. I love mixing Don Julio Blanco with Seedlip garden, an acid and a sugar: so simple but so satisfying.
How would you describe food waste and what does it entail?
I would describe it as being too present... and that it consists in putting in the garbage food that is not 100% used when it could very well be. You can create something so amazing and different with wastes, I love that, it makes people so creative.
What are your top 5 tips on reducing food waste, either in general or at home?
Citrus stock
Dehydrated fruits : for garnishes or infusions for example
Tepache
Sous Vide
Oleo
Pulp cordial
All these beautiful and delicious things and more !
Can you share a recipe that you recommend for the summer?
Rose Paloma – one of my favorite in the summer, so easy to make at home
1oz Don Julio Blanco
1oz Ketel One Botanical Grapefruit & Rose
0,75oz Fresh grapefruit juice
0,5oz Fresh lime juice
0,25oz Agave Syrup
Soda
Shake shake shake and enjoy !
How can the readers further follow you and your work online or reach out to you?
@Reserve.fred on Instagram, to see pictures of cocktails, some cheesy selfies and of course, my dog.
Thank you for these really excellent insights, and i greatly appreciate the time you spent with this. I wish you continued success. While you’re still here, order some BBQ sauce!