Mélange Travel & Lifestyle Magazine January 2018 | Page 690

Cullin David
Chef/ Co-owner, Calabash Bistro
About his Caribbean connection
Vancouverite with Guyanese (and Irish)
parents.
Photo Credit: MDS
About his culinary background
I started my career at about fifteen washing dishes at
a fine dining restaurant and left at eighteen, as a first
cook. My first kitchen-burn was at three and first self-
inflicted burn at five, while cooking hotdogs for lunch.
I attended the Vancouver Community College culinary
program right out of high school and spent time at
a few places before my twelve year stint at Provence
Marinaside learning under Chef Jean-Francis Quaglia.
About what got him interested in cooking
I've had four women in my life who are amazing
cooks; two Moms and two grand mothers. With the
combined Irish, Québécois, and Guyanese influence,
I saw a wide range of food in my childhood. I always
asked my Grandma to make me roti and chicken curry
whenever she would visit.
About his journey to Calabash Bistro
Calabash is something that has always been
growing with me. As a young boy, I had dreams
of being a chef. As I grew up with a love of food
and music, I wanted a place that could showcase
both. In steps it was: the power of manifestation, 6
degrees, and blind luck.
I received a phone call while on vacation in
Mexico. It was Roger asking if I was interested
in being involved in a restaurant project. I had
been cooking Caribbean dinners out of Provence
Marinaside (thank you Jf - forever in your debt)
and invited them to try my food when I got back.
Needless to say, they enjoyed the food. All that
was left was finding a concept. That turned out to
be the easiest part, it's like we said the same thing
at the same time. Music, food, art, drinks, done.
Calabash!!!
About the Caribbean islands’ influence
in his cooking
I do my best to create things from the basis of
“the Caribbean”, but I'm Guyanese and my recipes
are adapted from my grandmother. I would have
to say any culture that has left its mark on the
Caribbean is represented at Calabash in one way
or another.
About whether it’s challenging to
find ingredients in Vancouver for his
Caribbean-themed dishes
Yes, but at the same time we do have places
to get most of what's needed. For example,
big companies like Sysco has started carrying
plantains.