Chef Jonathan Gushue – Culinary Career is His Father’s Influence

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It cannot be denied that the success of a restaurant is a team effort, but most of its credit though goes to the chef who develops the cuisine, making sure that what is going out of the kitchen is something that will leave a very good impression on each of its diners. This is what Chef Jonathan Gushue has done, and his culinary skill has impressed the world. Right now, his restaurant, Langdon Hall, is enjoying the 77th spot on the San Pellegrino list.

Chef Gushue was born in Canada, but he spent a part of his childhood in Rome where his father was working for the United Nations. One of his father’s favorite pastimes was to cook, and he would often cook new and exciting dishes each week. His father’s dishes, to his young mind, were something very exotic that he looks forward to weekly. This part of his childhood served as his inspiration to become a chef, but the realization that his father played a huge role in his career choice only came when he has already been a chef for a number of years.

He went to Georgian College where he took up hotel management, but landing a job after graduation proved to be a bit difficult for him. In fact, he received a lot of rejection letters at first, but he did not let this stop him though until he finally found work in Northern Ontario as a restaurant’s breakfast cook. He proved his worth that he was promoted soon after he first started working for them.

His culinary career took him to Japan where he worked at a resort and to London where he worked at The Berkeley. While he was in England, he also found work at the Novelli Group of Restaurants where he received praise and accolades for his culinary skill.

It was in 1988 that he went back to Canada where he found work as The Fairmont Newfoundland Hotel’s sous chef. After his stint at this restaurant, he then went on to work at the Wedgewood Hotel as the executive sous chef as well as in Vancouver’s Four Seasons, also as a sous chef.

His next stop took him to Toronto where he found work at the Four Season’s Truffles, a very famous fine-dining hotspot in the country. Here, he was the restaurant’s head chef from 2003 to 2005.

In 2005, Chef Gushue became the head chef of Langdon Hall, a luxury hotel in Cambridge, Ontario. He poured all his talents into creating exemplary cuisine here, and he took his inspiration from the land surrounding the restaurant. He created his own version of contemporary European cuisine using the land’s rich and fresh produce, and to assure his diners of good meals, he built a good rapport with the local farmers as well as with the local producers. He also cultivated his own garden, which grew herbs and vegetables, to use for his meal’s ingredients. He also took into consideration the region’s culinary traditions and incorporated it into his unique cuisine, creating a very memorable cuisine that has earned him the praises of many.

Chef Jonathan Gushue’s Pistachio Parfait, Pistachio Tuile, Strawberry Crystal Recipe

Ingredients:

Pistachio, Brown Sugar and Honey Tuile:

340 g (12 oz.) softened butter
175 g (6 oz.) honey
750 ml (3 cups) flour
105 g (3 1/2 oz. / 7/8 cup) icing sugar
6 egg whites, room temperature
300 g (1 1/3 cup) brown sugar
1/2 tsp. corn starch
200 g (7 oz.) pistachios

Strawberry Crystal:

1 kg (2 1/4 lb.) overripe strawberries
250 g (1 cup) granulated sugar

Pistachio Parfait:

500 ml (2 cups) whole milk
10 egg yolks
100 g (1/2 cup) granulated sugar
50 ml (3 tbsp.) amaretto (or pistachio flavoring)
500 g (18 oz.) white chocolate
100 g (3 1/2 oz.) ground pistachios
500 ml (2 cups) whipping cream, whipped

Confit Rhubarb:

Rhubarb
Poaching liquid

Poaching liquid:

500 g (2 cups) sugar
1 liter (4 cups) water
100 ml (3 1/2 oz.) grenadine

Directions:

Pistachio, Brown Sugar and Honey Tuile:

1. Blanch the pistachios in boiling salted water for a few seconds, then plunge them into cold water to remove the skins more easily.

2. Crush the pistachios in a mortar or blender to form coarse crumbs.

3. In a stand mixer, combine all the ingredients except the pistachios until smooth.

4. Preheat the oven to 160° C / 325° F.

5. Spread the batter thinly on parchment paper-lined baking sheets in the desired shape and bake until just set (3 minutes).

6. Press the pistachio crumbs on top.

7. Continue baking until the tuiles are cooked, 5-6 minutes longer.

Strawberry Crystal:

1. In a large bowl, combine the sugar and berries. Mash together with a potato masher and let stand at room temperature for at least 12 hours.

2. Pour into a fine strainer set over a bowl and let stand overnight without pressing or otherwise trying to expedite the process.

Pistachio Parfait:

1. In a bowl, whisk the egg yolks with 40 g (3 tbsp.) sugar until pale and the mixture forms a ribbon.

2. Place the milk and remaining sugar into a saucepan, whisk and bring to a boil.

3. Pour the hot milk over the egg yolks, whisking constantly.

4. Return the mixture to a saucepan and heat gently, stirring constantly, until the mixture reaches a temperature of 80° C. The crème anglaise should be thickened enough to coat a spoon.

5. Add the chopped chocolate to the hot crème anglaise and stir until melted.

6. Allow to cool, then fold in the pistachios and whipped cream.

7. Pour into greased or parchment-lined molds and freeze.

Confit Rhubarb:

1. In a saucepan, prepare the poaching liquid by dissolving the sugar in the water over medium heat, then adding the grenadine.

2. Meanwhile, peel the string off the outside of the rhubarb. Cut the stalks into short lengths.

3. Poach in the liquid until tender, about 30 minutes.

Presentation:

1. Place a spoonful of confit rhubarb in the center of each plate.

2. Unmold the parfaits – the easiest way is to dip each mold quickly into hot water. Place the parfait in the center of the confit rhubarb.

3. Garnish with a pistachio tuile.

4. Finish with a drizzle of the strawberry crystal.