🕒 6 min read

Currently                                    

Sous Chef, Buca Osteria & Enoteca 

Formerly

Pretty much straight out of George Brown Chef School to Buca.

Favourite dish to make right now

Gnocchi cacio e pepe.

Last cookbook purchase

The NoMad Cookbook by Daniel Humm, Will Guidara and Leo Robitschek

Have you read it/tried any recipes

I have read the entire cookbook, and one recipe I really enjoy making is the Fried Chicken with Chile Lime Yogurt. It is a crowd pleaser, so it has become a staple recipe when I’m entertaining. The dipping sauce is so refreshing. 

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

Two come to mind: spiralized vegetables and cauliflower pizza. 

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

Ramps. They are packed with flavour and very versatile. I personally keep pickled ramps in my home fridge, but I also love to grill ramps. I don’t think many home cooks have experimented with ramps, but they should!

Biggest influences

My wife is my number one supporter. She too, is goal-driven and I am inspired by how hard she works. She pushes me to be the best version of myself. My parents have influenced my values of working hard, and I hope to provide my children with the amazing upbringing they gave me.

In my career, my chef de cuisine Jorge Fiestas has molded and guided me (inside and outside of work) over the last fou years into the chef I am today.

In the industry, I have been influenced by Chef Grant Achatz. He pushed the envelope with food and challenges me to think more creatively about how I use and pair ingredients and how to present the food I make. I have a methodical way of thinking, but his work reminds me that, at the end of the day, cooking is an art.

If you could eat at any restaurant in the world

I love to travel and eat at different restaurants - something I hope I can get back to doing once this pandemic is over. My number is one at the moment is Noma in Copenhagen, and a close second would be Blue Hill at Stone Barns.

In the meantime, I have been keeping busy making new recipes and sharing them with everyone on Instagram: @justinfriedlich.

Last thing you ate

McDonald’s Big Mac - hands down the best burger in the world!

Three must-have ingredients always in your fridge

Garlic, chili peppers, and pickles.

Guilty pleasure

I can’t think of just one: Sour Keys. Creamy Garlic Dipping Sauce from Pizza Pizza. Reese’s Mini Pieces. Sour Patch Kids. Miss Vickie’s Salt & Vinegar. Tostitos and salsa. Chocolate chip cookie dough ice cream. Is this too many?

Top 3 favourite Toronto restaurants

The Stockyards Smokehouse & Larder, Jacobs and Co. Steakhouse, and Gonoe Sushi.

Top 3 favourite Toronto bars

Baro, Bar Raval, and BarChef.

Go-to drink

Old Fashioned.

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

Bad posture. My back hates me for it.

One habit you have in the kitchen that will inspire young chefs

I think unity and respect in the kitchen is key to having a smooth and successful service. I am friends with everyone at the restaurant, but when it comes to service, I quickly transition to my manager role. I try to encourage the younger chefs to navigate this transition and balance early on. I stress how important it is to gain the respect of everyone you work with, but that your work life should never impact your personal life.

Hidden talent

Solving a Rubik’s cube.

Best career advice you ever received

“Work hard, play hard.”- my Dad.

Worst career advice you ever received

To take the safe path. When I made the decision to switch from completing my business degree to go to culinary school, I got a lot of criticism. I was told that I would not be as successful, and to reconsider this choice given the job and income security. I am so glad I did not listen.

Your advice for a young cook starting out in the business

Be passionate. Be curious. Be respectful. Strive for perfection, but know that it will not come easy. Do not expect an easy road ahead of you - expect an uphill satisfying climb. You will make many mistakes along the way, but that is how you grow. There are no small roles in the kitchen, so take yours seriously.

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