Quizine


	INTERVIEW with EXECUTIVE CHEF MICHAEL LEVINS
	by Lori McLorn photos by Steve Uhraney

	Head Chef Mark Flippance (left) and Executive Chef Michael Levins (right)

	Where were you born? In Quebec on the South Shore near Montreal. When were you first interested in being a chef? I have always enjoyed cooking but when I was 22 years old I decided to change career paths from business school to the culinary profession. Was the wide variety of fish a little overwhelming at Walkers? No not really. I have worked a lot with fish and seafood throughout my career. What I did have to learn though, was volume. Typically a restaurant would order 10-15 lbs. of fresh fish for a week, but here we go through more than 1,000 pounds of fish alone in just a matter of days. It’s unbelievable. What are some of the most popular dishes on the menu? I’d have to say the Grilled Tuna and definitely the Fish & Chips have not lost their popularity. For appetizers, calamari is popular and the crabcakes do really well. What is the most popular ingredient you use in the kitchen? Shrimp comes to mind first. Shrimp is the most prominent ingredient we use in the kitchen. When is the restaurant’s busiest time? We are busy all the time. I had no idea we were going to catch on this fast. Of course, on Friday, Saturday and Sunday it’s a steady stream all day and night, but if I had to choose a slow time I would have to say Mondays. How often is the Executive Seafood Tower ordered? Surprisingly, it is ordered quite often. The platters are an impressive 3 feet tall and create a visual distraction around the dining room. Parties of two or more love to share them. Has the clientele been changing their eating habits? Fish & chips are still incredibly popular, but then again so are the other fresh fish dishes, which even includes The Executive Tower. Do you have complete creative control of your menu? I have total freedom, however I like to include my other chef and the G.M. as well. How many work in the kitchen? There are at least 10 on a busy night and that includes our dishwasher. When you are under pressure, are you more of a Gordon Ramsey or a Michael Smith? Oh, I’m definitely a Michael Smith. I don’t think yelling works. I didn’t appreciate it when I was learning in the kitchen. I can get mad, but I don’t need to yell, scream or throw knives. Overseeing both locations, are your days long? Yes, I oversee both, but my days are a typical 10am to 9pm usually and I work five days a week. When you are home, do you do any of the cooking? Well, with my long hours, it’s too late during the week to make anything, so I usually do the cooking on my days off. What is your favourite comfort food? I love risotto with a green salad. What would I expect to find in your fridge at home? Cold beer, yogurt, hot sauce and great cheese. With all your culinary exposure, what is the strangest thing you’ve ever eaten? Pickled Mud Fish from the Asian market. It was horrible. What is the one prized utensil in your kitchen that you can not do without? I never really thought about it before, but I would have to say my Japanese chef knife – I use it for everything – and of course a pair of tongs. What can you tell someone contemplating cooking as a profession? Don’t believe everything you see televised. Those shows are all about glamour. The hours are long and you have to commit yourself. It is really hard work every day - especially if you want to get to the top. Will we see any more Walkers Fish Markets opening in the future? I think so. There are possibly two more in the plan.		Seafood lovers are in their glory now that Walkers Fish Market recently opened in the Mississauga Design Centre on Dundas Street. Walkers is part of a culinary adventure offered by the successful Pepperwood chain of restaurants that includes Mississauga’s Rosewood Bistro as well as Pepperwood, The Big Tomato and La Costa Nuova. Corporate chef Michael Levins keeps very busy dividing his time between the original Walkers Fish Market that opened one year ago in Burlington and the new Mississauga location that has become an overnight sensation since it opened in December. I was able to pin Chef Michael down during one of his typical busy days to ask him a few questions…
	Walkers Fish Market is open 7 days a week from 11 am for lunch and dinner. Reservations are recommended.