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Chef Spotlight: Jeremy Eidt – Executive Chef – District Kitchen + Bar

Posted November 3, 2021by Kevin Gauthier

What inspired you to start cooking?

Cooking with my mom at a young age inspired me to learn about cooking.

When & where did you start?

My first cooking job was in 1997 at Shakespeare Arms in Guelph, Ontario.

What’s the first thing you learned to cook really well?

I learned how to make all the types of stocks which I excelled in using these for all types of soups and sauces.

What is your favorite thing to cook?

Lately my favorite thing to cook is smoked meats, i.e. brisket, pork belly

Who is your greatest culinary inspiration?

Phillipe Saraiva, my chef in college

What did you have for breakfast today?

Applewood smoked pork belly eggs benedict

Is there any food that you won’t even try?

Nothing I won’t try at least once

What is the best meal you have ever had?

And what about the worst? Best: Roasted Ontario rack of lamb with a rosemary jus  Worst: Had a chocolate cake once that was obviously a mistake as salt was substituted for sugar

If you have a day off, do you cook at home? 

Yes I do a lot of meat smoking

Burlington restaurant you haven’t tried yet but want to?

Elevator bistro

What’s the biggest piece of advice you can give a young, aspiring chef?

Follow your passion and don’t give up!

If you could cook for anyone, past or present, who would it be for and what would you make?

My kids when they are older so they appreciate true food

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