EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 79 stranger to technique and skill. His culinary adeptness can be tasted in each and every dish at Union. From the expertly fried okra with buttermilk dressing, void of the usual greasy residue you might find on lesser okra, to the cornmeal dusted Louisiana catfish & creole remoulade, Lord's passion and vision for Union is impossible to ignore. I had the pleasure of sitting down with Chef Lord recently to chat about his past, pleasures and influences. How did you get started in cooking? Ihaveanunclewhoisacookandhegot me a job as a dishwasher at a golf course in Ottawa when I was 15. We closed out that season and then he got a job at the Ritz on Clarence Street and I went along with him, still washing dishes as a part time job, and worked there throughout high school. Eventually I started taking over salads and that kind of thing, and in grade 12 I decided I didn't want to go to University or pursue the sciences like I had been pressured to. I had this job, I enjoyed the environment I was working in, so maybe I'd just pursue it. Is your family food-oriented? Not immensely, no. We always had Sunday dinner that Mom would make. When we lived in Newfoundland, it was a little more so. We'd go to my grandparents house or an Aunt or Uncle's for Sunday dinner; it was important. In my house we did sit down for dinner together all the time, but my father was in the military and my mom always worked retail so it was never really a huge part of the family.