At The Pass with Samantha Medeiros

🕒 7.5 min read

Currently

Sous Chef, La Palma

Formerly 

Black Sheep Restaurant Group (Hong Kong), Lulu Hazard (Grignan, France), Mercatto and Richmond Station (Toronto).

Favourite dish to make right now

I’ve been focusing a lot on eating earlier in the day, and actually having breakfast now. My new favourite versatile breakfast dish is a Dutch Baby. They’re great sweet or savoury, so I’ve been having them almost every day and changing the toppings!

Last cookbook purchase 

The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg. 

Have you read it/tried any recipes 

I haven’t taken exact recipes from it, but I’ve gone through it whenever I got stuck on what to make for dinner. Like the original Flavour Bible, it’s a great reference point that usually helps remind me of ingredients I may not use all the time. 

One dish or ingredient you’d like to see gone from menus 

Activated charcoal and squid ink that are solely there for the purpose to make something look a certain way. If it’s not also going to be there for taste, drop the gimmicks. 

And one dish or ingredient that you’re excited about right now and would like to see on more menus

 ‘Nduja! It’s one of my favourite ingredients to add to anything – added to pasta sauces, spread on crusty bread, melted onto popcorn… the possibilities are endless. It’s also something I think most restaurants could make in house, which would give us a variety of ‘ndujas to try around the city.

Biggest influences

First and foremost, my mother, always. She’s the first one I call when I’m faced with big decisions, and somehow always knows which direction to point me in. As for chefs I look up to, I’ve been really inspired by the group of women leading Tribe Five Dinner. They promote women empowerment, giving back to the community, and hosting plant-based events - all things I think have impacted me in such a positive way. 

If you could eat at any restaurant in the world

Quimet y Quimet in Barcelona, Spain. I’ve visited Barcelona twice, and had once considered moving there for work. Out of all the places I ate at, this place, without a doubt is my favourite little restaurant in Barcelona. Tucked away in the El Pablo-Sec quarter, always with a line, and with standing room only – serving you great Spanish wine, and two bite sized tapas. 

Last thing you ate

A chocolate chip cookie. I always have frozen chocolate chip cookies in my freezer, because I need to finish every meal with a dessert. It’s great because I can make a batch, and be able to be 12 minutes away from fresh cookies at any time.

Three must-have ingredients always in your fridge 

Butter, Milk, Eggs. I can make so many things with just those three ingredients.

Guilty pleasure

I have a tendency to go through phases where I get obsessed with something for a few weeks, and eat it every day. Currently, I’ve been indulging in my friend Marvin’s homemade XOXO Sauce, eating it by the spoonfuls, on its own. 

Top 3 favourite Toronto restaurants

DaiLo, Après Wine Bar, and To-Ne Sushi.

Top 3 favourite Toronto bars

I don't really go out drinking, but if I do, it’s usually on my way home from work at Montauk. Love those guys! 

Go-to drink 

My boyfriend Farzam has in the past few years, made the switch from being a pastry chef to bartender. My go-to drink is usually anything he concocts that I get to try out.

One habit you have in the kitchen that you should lose, but can’t seem to shake

Snacking all day instead of eating a full meal. Too often I feel like I skipped out on lunch and dinner because I didn’t stop to make myself a plate.

And one habit you have in the kitchen that will inspire young chef

My organization and list writing. Sometimes it can become excessive, but writing things down has helped me remember my to-do’s, organize my week, and efficiently get tasks done. If I didn’t, I’d be all over the place. So if you’re feeling overwhelmed when starting out - start carrying a notebook with you. 

Hidden talent

I don’t know if you could call this a talent, but booking trips. I know that sounds silly, but when it comes to going on vacation, I’m the queen of itineraries, budgeting, and getting trip deals. Maybe I was a travel agent in a past life.

Best career advice you ever received

From my first job in a kitchen, I can still remember chef Carl Heinrich (Richmond Station) telling me, “The first things you need to learn are: how to be clean and how to be fast. Knife skills, knowing all the ingredients, creating dishes, those things will come with experience. But if you’re dirty and wasting someone’s time, you’re no good to anyone. Focus on those two things, and the rest will come.”

Worst career advice you ever received

“You’ll never learn anything and become a great chef if you keep moving around.” I was told that as a young chef, who expressed her love to travel and learn from different cuisines. I feel like my biggest growth has always been from big changes, and “starting over” when I travel for my work, or start fresh at a new restaurant.

Your advice for a young cook starting out in the business 

Try to retain the information you’re being given. In the beginning it all comes hard and fast – write it down. People often don’t want to repeat themselves unnecessarily, so try your best to pick it up quickly. If you ever do miss something (and you will), ask again. It’s better to make sure you’re doing the right thing, instead of cleaning up after your mess when you do it wrong.

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