The ‘Meet….’ series gives you a glimpse into the inner workings of some of my all time fave peeps and cheffing superheroes. I ask the same ten questions and you get their heartfelt responses.
You may remember I introduced you to Clayton’s twin brother Chad & best friend Lyndon via this series a few months back? I came across these awesome lads in 2011 via their YouTube Channel “Without Borders”. These guys are 3 chefs from Canada who crossed the globe to Southeast Asia, they ate, cooked and drank their way through a bunch of countries and filmed their foodie adventures along the way.
This epic online travel series featured the fellas chowing down on Cow penis soup, Tamilok which is a 2 foot long worm, small fried baby sparrow, 5 year old cobra and even food dressed with pig’s blood #gag …. But most defo a sight to behold.
How long have you been cooking / a chef?
I began cooking at a deli and outside catering outlet when I was 14 or 15 years old (I’m 36 now), my old man ran the kitchen there. I was a bit of a troubled kid and I think he hired me to keep an eye on me and teach me some discipline. When I didn’t feel like working anymore, or he got angry with me, I would tell him I was taking out the bins and then just leave out the back door. He always hired me back though. The owner must have hated him for it. He taught me all the basic skills of being a chef and the importance of seasoning and presentation. He gave me a lot of responsibility as a young cook. After the deli, I worked in other restaurants around the city until moving to Calgary Canada where I began my apprenticeship.
Where are some of the coolest places you’ve worked? Destination jobs etc.
During my apprenticeship one of my instructors told me that being a chef was a ticket to work anywhere in the world. My new goal from that day forward was to work in every country that I could. I did work visas in Australia, Northern Ireland, Scotland, and New Zealand. I always worked in good restaurants and learned as much as I could. Once I turned 30 yrs old, I was no longer able to get work visas because of age restrictions. I was not ready to stop traveling just yet. This is when my brother Chad Klyne and friend Lyndon Wiebe decided to spend 8 months in Asia learning as much as we could about local Asian cuisine. We convinced locals of very popular street stalls to show us their dishes. We documented this process through video. Without Borders AKA Chefs Run Wild was born www.withoutborderschefs.com
What’s your signature dish?
I’m not a fan of this question, so I’m going to change it to What are some of my favourite ingredients?
Some of my favourite ingredients are fresh lime juice, cumin, fish sauce, rhubarb, pork, lime leaves, roast garlic, celeriac, soft shell crab, pommello, coconut, and green papaya. Hey wait, that sounds like it would make a pretty good signature dish!
What was your worst kitchen disaster? Worst cut, burn etc. What happened?
During a busy service on one of my first days in a restaurant kitchen, I went to cut something on one of the other chefs chopping boards. I missed and cut his hand instead. He was pretty cool about it (less his 5 minute tirade). He ended up getting a few stitches.
If you were stranded on a desert island and could only bring three things, what would they be and why?
A sharp utility knife, my surfboard, and a Kardashian. The knife would have a wide blade which could double as a mirror for my Kardashian.
When you just want to make something simple, quick, and delicious, what do you prepare?
Pork shoulder roast, parsnips, sweet potato, roast potato and quartered onions still attached to the core. Throw it in all a roasting dish and in the oven on low heat in the afternoon and eat in the evening after whenever you feel hungry. I’d use a packet gravy mix with the pan drippings for sauce. It’s simple and only takes 5 minutes to prepare.
If you were to invite a famous person to your house for a meal (any meal) — who would it be, what would you prepare, and why?
Andre 3000 from Outkast. He seems like he would be pretty cool and an “eat whats put in front of you” kind of guy.
I would brine some chicken for a few hours with fish sauce, oyster sauce, garlic, coriander and a few other goodies then coat it in a rice flower mixture and deep fry it in oil with a few Pandanus leaves (Bangkok street style). This would be a little bit different then Southern fried chicken he’d be used to. I serve it the traditional way with rice and sweet chilli dipping sauce. I might even go a bit western and serve a compressed watermelon salad with Persian feta. No, never mind that, that’s too hipster.
What is your fave breakfast?
Salmon Benedict with avocado on nice toast, fresh squeezed orange juice and a flat white near a sunny beach after a surf. Australians do the best breakfast hands down.
Do you do the cooking at home?
I do like to cook at home but only if I am in the kitchen alone. If I am with my girlfriend (also a chef) I become “very bossy and opinionated.”…. so I am told. I would rather have someone else cook for me though, it always seems to taste better.
If you could have any superpower, what would it be and why?
Elasticity would be a good one. I could sit on the couch watching TV and stretch my arms around the corner for a beer. My friends would be so jealous of me.
Like many great internet buddies, we’ve sort of become supporters of each other’s escapades over the years. Now this isn’t a first for the fellas, but last month at the Hollywood TASTE AWARDS (The highest awards for the Lifestyle Entertainment Industry) Clayton and crew won Best Travel Series on the Web … again! I am stoked as hell and couldn’t be prouder to see them listed on the Taste Awards Hall of Fame. #BOOM
I’d love to know, if you were to invite a famous person to your house for a meal (any meal) — who would it be, what would you prepare?