Its the calm before the storm and Trevor Bird is grabbing a cup of tea at Melriches. Hes a regular at the Davie Street coffee house so while there are a few casual greetings, his presence is just part of the daily buzz. But after March 12, hes bound to get some lingering, curious looks from people who will want to say, Hey, arent you the guy from television, the one who wants to be Top Chef Canada?
During this interview, Bird is sticking to his vow of secrecy. He cant talk about what actually happens on the shows next season, which débuts Monday on Food Network Canada, but he can relive the rush of being part of reality TV at its best.
It was really intense, he says of the taping. Its you and 16 other competitors living with each other for six weeks and cooking your face off. You get a little stir crazy but I dealt with it well.
Sure, but in the shows teaser isnt there a scene of him yelling at someone? Yes, he admits, with a smile, but his frustration was deserved.
Ultimately, he says, what gives the show its value is its hard-core cooking.
The show might turn the chefs into celebrities but at its heart it remains about the food and how best to help other people enjoy it. The chefs are given a pantry of ingredients and, relying on nothing but their experience and ingenuity, must turn an impromptu concert into a symphony.
Its your cooking that matters on the show. Its not your personality, he says.
He thrived with having limitations placed on what was available to him. Work with what you have, he says. Dont be the egotistical picky chef who says I need this. Make it work.
Ego has to be put on the shelf if youre to absorb what the shows judges have to say. You have some of the best chefs telling you if this is right or wrong and youd better listen up.
Bird is very aware that last years winner, Dale MacKay, was catapulted into instant fame just as MacKay was opening his first Vancouver restaurant, Ensemble. Hes not drawing any direct comparisons between him and MacKay when Bird says hes scurrying to address the hundreds of decisions that are going into the farm to table restaurant that he hopes to open this spring at an undisclosed location.
Its about getting in touch with your product, he says about his approach to the restaurants menu. While presentation matters, it goes beyond what your plate looks like. Its going back to fundamental cooking making good, honest food from scratch. Its about using the whole animal and not wasting.
The experience of opening his own restaurant is giving him a whole new respect for those who have dared to go before him. I just wanted to cook but theres so much shit to worry about, he says about all the issues he must think about, both large and seemingly inconsequential. Yet at the same time, I love it. Its very interesting.
On March 12, Dale MacKay is hosting a launch party at eTap ((990 Smithe) so everyone can cheer on Bird as he starts his quest to be Top Chef Canada. The show begins at 7pm.
Meanwhile, Bird encourages everyone to join him in supporting a black-and-white fundraising dinner called Cure is the New Black. It features Birds cooking, shiny new BMWs, chilled Grey Goose vodka, and music by Vancouver DJ Hedspin, who recently won the RedBull 3-Style Battle, and Skratch Bastid, among others. Its April 21 in Langley. For details go to TwinsCancerFundraising.com.
