Understand that, for many hotdog connoisseurs, ketchup is basically the most awful condiment choice you can make. Go to some American restaurants, and they look at you funny if you ask for ketchup on your dog. Some places— most famously, in Chicago — don’t offer ketchup as a hotdog condiment.
Our magazine’s editor believes there are three essential hotdog condiments: mustard, sauerkraut and a sweet relish. A big no to the red stuff.
But, Canadians have a weird obsession with ketchup, and it came out in the responses chefs gave to our survey. Only one came back with an answer that ketchup is verboten.
“ I would rather ketchup than any other topping.”
— Lindsay Porter, chef at The Common
“ Ketchup, Dijon and sauerkraut is the only way to do a hotdog.”
— Brooke Babyak, head chef, Out of Bounds restaurant
“Mustard, just mustard. Ballpark yellow mustard. On a good hotdog, that’s all you need. And I am a hotdog connoisseur.”
— Geoff Carter, executive chef, Rogers Place
“Yeah, I am kind of famous for barking back when it comes to questionable reviews.”
“I have responded to a review, but never a blog. I responded in hopes we could maintain the relationship with the patron. If someone cares enough to review poorly, I think the relationship can be salvaged. If someone praises us, I believe it’s also good practice to respond in kind.”
“Yes, always. Sometimes not right away, but I try to make time for that. It’s one way to communicate with your guest who supports you. It gives me great joy to connect with them.”
When it comes to the born-in-Canada tradition of putting the very un-Canadian ingredient of pineapple on a pizza, the chefs were almost unanimous, as well. Only one responded that it was OK to locate this tropical fruit on top of melted cheese and tomato sauce.
“It’s heavenly, if it’s fresh, and shaved thin.”
— Paul Shufelt, chef, Robert Spencer Hospitality Group
“No! Pineapple is the devil’s work on pizza. Cheese and pepperoni all the way.”
— Lindsay Porter, chef at The Common
“Cooked pineapple is definitely the devil’s work.”
— Brooke Babyak, head chef, Out of Bounds restaurant
“Restaurants are not for investment. Don’t think it will generate money right away.”
— Esther Kagaoan, owner, Siam Thai Kitchen
“I think everyone should know that a server has to tip out other service and kitchen staff, so if someone decides to leave nothing, the server actually has to pay from their pocket to serve said guest.”
— Brooke Babyak, head chef, Out of Bounds restaurant
“One myth to break is that becoming a famous chef or winning competitions will come immediately to your career.”
— Lindsay Porter, chef at The Common
“Most of the people I’ve met in kitchens have been health-conscious individuals. I haven’t witnessed too much debauchery throughout my culinary career, and certainly nothing that touches a Kitchen Confidential moment.”
— Steve Furgiuele, chef and sausage maker, Otto Food and Drink.
No need to hide this one. Junior Chickens and Big Macs from McDonald’s.”
“ Poutine — all day, every day. But the real deal — no frozen fries, or bad cheese, or crap gravy, and don’t mess with it, keep it classic.”
“I love submarine sandwiches.”
“My not-so-secret indulgence food is smoked oysters with sambal oelek — and Triscuits.”
“A&W Mozza Burger is my kryptonite.”
“ I really like KFC. I pair it with jasmine rice, and pour the gravy all over the jasmine rice.”
“ Fish ’n’ chips with no chips, no coleslaw — add soup and poached fish instead of battered and fried.”
“ Someone recently told us they had a broccolini allergy.”
“ Anyone who says they are allergic to onions or celery, I am suspect.”
“ A woman recently asked for salmon with no sides but the vegetable. And then it came back — she wanted everything, as well?”
“ Green curry with no spice at all. If that’s not possible, take out the green curry paste from the green curry dish.”
This article appears in the March 2022 issue of Edify
