Chef Brian Ramsay is not a Newfoundlander by birth, but after spending the last 16 years in St. John's, it is home to him and his wife, Carol, who enjoys the food her husband prepares-both at work and at home.
Born in Chatham, NB, Brian grew up in Fredericton where he developed a love of "good-tasting food prepared well."
Start with a big pot - and music in your heart - for a simple and satisfying Newfoundland scoff.
"I had always loved to cook and was allowed to do so from the time I could reach the stove," he says. This was only allowed, however, under the supervision of one of his parents, both of whom were "great cooks" although neither was employed in the trade.
"Food always seemed to be a social thing," he says. "People would come and eat and have a good time. It was always the most fun to have them enjoy what you had prepared."
It was this love of food and cooking that drew him into the profession. After working his way through school, he started hanging out in restaurants, learning what he could from "anyone that would take the time to teach me," he says.
After receiving his Interprovincial Red Seal in 1988, he was hired by the Canadian Pacific hotel chain, spending time at the Algonquin Hotel in St. Andrews, NB, before taking up a position in St. John's. For the next 13 years, he worked at the Hotel Newfoundland, in most areas of the kitchen, including shifts as second cook, sous chef and banquet chef.
"It's also where I met my wife, stirring the soup and chatting about the day and what we would expect for the night's work," he says.
Four years ago, he moved to the Delta Hotel and Conference Centre, also in St. John's, first as executive sous chef and for the last two years, undertaking the responsibilities of executive chef.
"From that point on it's been one crazy day after another. I have a great crew and great sous chefs, so it makes life complete," he says. "I get to see people come and stay and have our food and hospitality, and they leave promising to come back. It's a great thing to be a chef. You can have the biggest impact on people."
Brian has a love for Newfoundland food, especially Jiggs Dinner, which he says there are as many versions of as there are households.
"I got hooked on this years ago. One of the sous chefs that I worked with would make it every Friday for the lunch buffet. Phil had a natural talent and could put a great taste even on a rubber boot, as they say."
Brian enjoys a Newfoundland scoff, which he describes as a gathering of friends and family for a meal-typically followed by music and dance.
"It's not unusual for a dinner to develop into a kitchen party, because music is in the soul, and friends and family are a huge part of everyday life," he says.