Chef Minds: Ricardo Cavaco

Chef Ricardo Cavaco from Bifana Boys shared with Forest City Cookbook some insights of what it means to be in the culinary world and what is it that keeps the flame and passion alive!  

 
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WHAT IS YOUR IDEA OF A PERFECT RESTAURANT? 

A community hub where everyone feels at home. Where the food is just an extension of the community and the flavours and tastes are of foreign and domestic ingredients. My restaurant would be a modern Portuguese place, showcases and fuses flavours from back home along with local fare.

WHAT IS YOUR BIGGEST FEAR AT WORK?  

Failure 

WHICH STILL WORKING CHEF DO YOU MOST RESPECT? 

There are many, but George Mendes. I like what he's doing; his version of Portuguese cuisine and beauty plates at his restaurant Aldea NYC

WHAT PART OF WORK 'YOU' DO YOU MOST DEPLORE IN YOURSELF?

I'm impatient with delays (but I'm working on it)

WHAT WOULD AUTOMATICALLY MAKE YOU FIRE SOMEONE?

Theft 

WHAT WAS YOUR MOST EXTRAVAGANT PURCHASE FOR YOUR RESTAURANT?

The food truck itself - Sorry, I don't own a restaurant :) yet.

WHAT IS YOUR FAVOURITE FOOD JOURNEY? 

My favourite food journey was Portugal. Gathering fresh clams at the beach, as the sun set and cooking them for dinner (with fresh pork garlic and citrus).

WHAT WORDS/PHRASES DO YOU MOST OVERUSE AT WORK? 

Behind; knife; Hot Pan/Pot

WHAT DO YOU REGRET MOST AFTER ALL YOUR YEARS IN THE BUSINESS?

That I didn't travel more and learn more from other chefs... small tricks of the trade make a world of difference. 

WHAT DO YOU LOVE MOST ABOUT THIS INDUSTRY?

The creativity, people's expressions and the connections/friendships made. 

WHAT IS YOUR CURRENT STATE OF MIND? 

Focused and delirious hahaha

IF YOU COULD CHANGE ANYTHING ABOUT THE RESTAURANT INDUSTRY, WHAT WOULD IT BE?

The fact that one bad review could crush you and the amount of stress associated.

WHAT DO YOU CONSIDER YOUR MOST ESSENTIAL INGREDIENT?

Bay leaves

THE WORK/LIFE BALANCE STRUGGLE IS REAL... HOW GOOD OF A JUGGLER ARE YOU? ADVICE?

I've learned to compromise what I want out of the food industry,  allowing me to have a that family/life balance. Ten years ago, the goal was different. Advice: find a way to have both, it is possible, it may just not be exactly what you imagined. 

WHAT IS YOUR MOST TREASURED CULINARY/KITCHEN TOOL?

Chef knife: it eventually becomes an extension of you. 

WHAT DO YOU CONSIDER AS THE LOWEST DEPTH OF MISERY?

Not knowing when to quit.

WHEN YOU FINALLY RETIRE, WHERE WILL YOU LIVE?

Canada and somewhere hot in winter :)

WHAT IS YOUR MOST MARKED CHARACTERISTIC?

Ambitious

WHAT IS THE QUALITY YOU MOST LIKE IN A CHEF?

Humble

WHAT IS YOUR GREATEST INSPIRATION/MOTIVATION?

Success 

SUPERMAN OR BATMAN OR WONDER WOMAN?

Superman: how amazing would it be to fly from country to country, eating!

WHAT IS THE FIRST THING YOU REMEMBER COOKING? 

Sweet and sour BBQ chicken 

NEIL YOUNG OR TRAGICALLY HIP?

Tragically Hip

FAVOURITE KITCHEN WORD OR PHRASE? 

Chef

 

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