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Chuck's Day Off

"Anyone who's been to our restaurant knows there are two hubs of activity: The kitchen, and the bar. In a small space like ours, the bar is more than a bar though. It handles the overflow of eaters that we can't fit at tables, has to turn out all the drinks and has really taken on a life of its own. From day one the bar staff has gone the extra mile – from the drink of the day made with fresh produce to putting on a show, these guys rival my kitchen guys as the rock stars of our restaurant. It's about time I cooked them up something special."

Music featured in this episode: We Are Wolves, The Stills, Misstress Barbara, Hedley, Zeus

Chuck Hughes

Host: Chuck Hughes

Chuck loves food.  So much so his favorites are tattooed on his arms: bacon, lemon meringue pie, lobster and arugula just to name a few.  

Growing up in Montreal, it was Chuck’s mom who inspired his love of cooking.  She regularly had him join her in the kitchen where he did everything from prepping vegetables to washing up.  During a successful but unfulfilling job in advertising, it was she who suggested he go to culinary school.  After attending one in Montreal he immediately started working in some of that city’s hottest restaurants such as Globe, Tapeo and Time Supper Club.   His first job?  He was chef garde manger – the guy who prepares the cold appetizers.  From there he quickly rose up through the ranks.

In 2006 he partnered with his two best friends and opened their first restaurant, Garde Manger, to rave reviews and packed seating.  Last summer Chuck and his partners opened their second restaurant in Montreal, Le Bremner, to great success.

For Chuck, cooking is about keeping it simple, using fresh ingredients and having fun.

Coming up on: Chuck's Day Off

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