Not very many people can list Greece, Spain and China as their cooking school alma maters.
But Chef Payman Morrovat fled traditional college programs after high school and ended up in Greece — signing on to work in a restaurant for two years while the owner sent him to school.
That gig blossomed into terms in Spain, in China and then as an executive chef for Sandals resort in Jamaica, all outstanding additions to his resumé in Morrovat’s personalized, eight-and-a-half year international training program.
“I don’t recommend cooking schools,” said the Toronto-born Morrovat who has worked at Peppercorn’s in Toronto as executive chef. “Work in restaurants (if you want to be a cook).”
At 33, Morrovat has once again returned to his Canadian roots, moving to Parry Sound in May to take on the role of head chef at Crane Lake Resort, a popular holiday and eating destination that snuggles up to the stunning Crane Lake.
His international influences are easy to detect in his cooking. Morrovat favours fish dishes – deep fried sardines, garlic prawns and mixes unlikely combinations together into tangy mélanges that seem to explode in the mouth.
Dressed in all black with a Crane Lake Resort cap on, Morrovat is all business as he moves about the resort’s large kitchen mixing, seasoning, and grilling.
“What I try to do because I’ve been to so many different places and tried many different flavours, is to combine different flavours,” said Morrovat.
The two entrees on today’s menu are pickerel with curry and Mexican ribs, both with tastes and presentation that seems beyond the grasp of anyone other than a master chef.
To which Morrovat laughs.
“If you know basic skills and remedies, you can do it. Cooking is just common sense.”
The chef who has studied around the world says anyone can learn to be a good cook by reading food books and magazines and watching the Food Network.
His favourite type of hor d’oeruves is Spanish tapas and for a switch up from traditional winter meals, Morrovat recommends a nice stewed beef or a leg of lamb with a sweet potato pie.
He says he tries to keep the natural flavour of the food he cooks. If you are cooking a gamey meat, says Morrovat, bring that out with a light marinade.
Seasonings such as salt and pepper are two of his favourites.
“I think simple food is the best.”
To expand your cooking skills, Morrovat says:
Always use fresh herbs. There is a row of dried herbs in the Crane Lake kitchen that Morrovat says he hasn’t touched once. He uses cinnamon, nutmeg, red peppercorn, salt and pepper.
Buy locally. Every Friday morning Morrovat shops at markets in Parry Sound and Rosseau.
Practise proper presentation. Morrovat says presentation is often overdone by chefs, but food still has to look good.
“You eat with your eyes first … if it looks like crap, people are going to think it tastes bad too.”
Morrovat’s cookbook The Bible of International Cooking will be out in January.
Garlic Prawns
Ingredients: Four to six prawns, fresh garlic,
one ounce Canadian whiskey, olive oil, lemon
In a hot pan put in three tablespoons of good olive oil.
Your prawns go in first.
Give it two to three minutes on each side.
Mix in the chopped garlic.
Remove pan from stove and add the whiskey.
Put it back on the stove for a minute and you’re done.
Grill the lemon and serve it on the side.
Fried sardines
Ingredients: fresh sardines, all-purpose flour, salt and pepper
In a deep frying pan heat the oil to a temperature of 325º F
Dust the fish and fry them in oil two or three at a time.
Salt right after taking them out of the oil and serve as an appetizer.
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