Do you dream of having a personal chef come into your home and cook amazing food for you and your friends while you sit around a bit table enjoying wine, laughter and great conversation?!?! Well that's just what we did. and you can do it too!!! all you have to do is decide how many courses you'd like, what to wear and call up Wes with Canoe Oysters and book your evening.
CANOE OYSTERS • WES GENDRON
where do I begin… I was raised in a Metis home where hunting/gathering ones own food was revered but the special part was always sharing with family. This was furthered as I had dined at many of my friend’s homes in the diverse city of Hamilton. I learned many new food and cooking techniques and always wanted all the secret recipes even though some clearly would leave out their secret touch. This yearning furthered as I worked at a butcher shop to pay for my university education. The conversations continued with new interesting patrons and market vendors alike. I knew food was my passion but didn’t know it would be a career.
Upon finishing school I moved to Korea to teach English and quickly realized that food was my life. I would go out for dinner and try dishes, always deconstruction them in my head, take home my thoughts then try to replicate these dishes. I traveled to many markets throughout Asian and took cooking classes in Vietnam, Japan, Korea, Loas and Thailand. Markets and Grandmothers are the lifeblood of any town, village or city. I seek them everywhere and want to learn all of their secrets.
I moved back to Toronto after Korea and starting working in restaurants. I realized that cooking in a kitchen was no place for me. Why would I want to cook other’s food for over 12 hours a day 5 or 6 days a week for little pay. I had a really attractive girlfriend (whom is now my wife) I wanted to spend time with her. I realized that I could still learn food culture and get inspired by working front of house as a bartender and study food theory on my own and ask questions to the kitchen. I did this at Lee restaurant working for the Illustrious Chef Lee. I moved to Rodney’s Oyster house after this venture to learn all I could of oysters and east coast food culture.
I brought my knowledge from Rodney’s to Saskatoon and opened my own oyster wholesaling business where I sell oysters and cater private events. My favourite food to make I describe as rustic peasant food. I find most of my inspiration from using classic French, metis, Portuguese, south and north east Asian techniques. I love traditional grandmother’s recipes but never shy from altering these to suite the freshest game and seafood I can obtain. Being an environmentalist, I seek sustainable healthy foods as much as possible.
A massive thanks to my beautiful friends Chan and Lee for hosting a beautiful event.
Wes can be reached at 306-715-8865 or firstname.lastname@example.org and on Instagram as @canoeoysters