FRANKLIN on FOOD: How did "Ottawa Eats" come about and how did you get involved in it?
TOM SHOCK: Ottawa Eats was a show that was created by Gavin Lumsden at Rogers TV. I was hosting the "Ottawa 67's Show" on Rogers TV at the time and it wasn't going to be renewed in the fall. Gavin has always been a big supporter of mine and he thought my sense of humour and quick thinking would be a good fit in the kitchen with chefs.
We wanted to showcase the expanding Ottawa food scene and really shine a light on the wonderful, creative people behind these restaurants, food trucks and diners. There wasn't a show that was doing that locally and the timing was excellent.
FoF: Are you surprised by the popularity of cooking shows nowadays?
TS: Not really. I think there is something incredibly wholesome and deeply emotional about food. There is no greater human gesture than to share a plate of food with a friend, family member or stranger. Food is what brings us together, both at the dinner table and in our communities. I think people are more open to different types of ingredients and styles of cooking than ever before.
I also think food and cooking gives us a welcome distraction from our busy lives. I think it grounds us. The most important thing any family can do today is to sit down an enjoy a meal together.
FoF: How easy is it to get the featured chefs to show their personalities on camera?
TS: It's not that difficult. They are all unique personalities and each one has a certain style. Some are more vocal. Some are incredibly clever. Some are very simple and straight forward. But each and every single one of them is incredibly dedicated to their craft.
When I am open and honest about my shortcomings in the kitchen and I make it clear that I'm eager to learn, they become engaged. We are simply two people sharing ideas and talking about something we both love; food. When you get a couple of people in a kitchen, talking about food, funny is bound to happen. And besides, all the best moments at a party happen in the kitchen. We just prove it with Ottawa Eats.
FoF: What's the funniest thing to happen during a show taping?
TS: There have been many moments. Most of them usually involve me getting in the way, dropping something or completely messing up. At the central Bierhaus, I tried to make one of their pretzels. That didn't go very well. I managed to hit myself in the face with the dough. I also made the mistake of eating something fresh out of the fryer at Ginza Ramen on Somerset. Couldn't taste anything for a few days after that. I also found out how incredibly uncoordinated I am at the Baroness Chocolate factory. Tying to work the packaging conveyer belt is incredibly difficult and I completely lack the motor skills to keep up with it. I wasted much chocolate that day... Sorry.
FoF: Do you consider yourself a foodie?
TS: No. I just love food. I grew up on a farm and we always grew our own food and benefited from the animals that we raised. My mother insisted on teaching me how to cook and I loved seeing how something could go from a seed to the plate in such a short time.
I think there is great power in food. It has the ability to change how we think, how we feel, our environment, our economy and our society as a whole.
I have great respect for those that both grow and create our food. I would never disrespect what they do by calling myself an expert on food or a foodie.
I just love food.
FoF: Can you tell me more about your Mouth to Mouth project?
TS: Mouth to Mouth is essentially an open research project into local food. After having spent so much time in kitchens with chefs, I started asking questions about what ingredients ended up on my dinner plate. Where does it come from? What does it do to my physical and mental state? How does it impact the environment, the economy and my community. I didn't like some of the answers that I got and when I was really honest about it, I was at fault. I'm a pretty ordinary guy so I thought if I was asking these questions and the answers I got where unsatisfactory, then there must be a solution out there.
I started doing research on our food chain, which is really just a giant factory and warehouse, and found that there are a lot of local options. I also found that we have been programmed to expect certain things and "need" certain qualities in our food that are out of line with what nature can sustainably provide. A more thoughtful explanation of my reasoning is here:
What I would like to achieve with this project is to open the dialogue on local food and eventually film a documentary on local food. Selfishly, I just want to eat better, feel better, help my local economy and neighbours and improve the environment we live in. I believe this can all be achieved just by changing what we put on our plate.
FoF: How did your experiment of eating normally for a month versus eating locally for a month go?
TS: Eating locally was surprisingly easy, especially in the growing seasons. I've found it more difficult in the colder months but that's only because I'm like many people in that I believe I should be able to eat whatever I want, whenever I want. The battle is much more mental than one of actual availability. There are some other changes that will take more time in order to really eat 100% local 365 days a year. Most of it having to do with learning some "old world" skills on how to store and preserve food for the winter months.
When I went back to eating "normally" I found it very difficult. I knew what was in the food, how processed it is and how different it tastes. It was shocking. I was also shocked to find out how addictive certain foods were that were so readily available. I aim to do this experiment again in the new year with a few volunteers.
FoF: Favourite local restaurant and why?
TS: Wow. What a tough question. My favourite place is Two Six Ate on Preston Street. There are a few reasons. I admire the way the owners threw caution to the wind and dove head first into the business. From the very early days, they were driven to make unique food from local, fresh ingredients. They put a new spin on traditional dishes like their unbelievable grilled peanut butter and jelly sandwiches. They are simple but never boring as their menu is constantly evolving. The atmosphere is cozy, unique and artistic. It's a place that inspires, comforts and satisfies. They do so many things well, I have a hard time staying away. It also happens to be where I had my first date with my wife so it will always have a special place in my heart.
FoF: Do you have a favourite dish you like to make at home
TS: I really love to use fire to cook and I'm always trying to find a new way to use the same old ingredients. Cooking is so much fun and I really enjoy it. However, my favourite dish is very simple. I was born in Switzerland and my favourite meal is still rosti. It's something I had quite a bit of growing up and I still love it today. To make it takes no time at all. Whole boiled potatoes, then grated. Diced onions. Diced bacon. Fry the onions and bacon together until lightly browned and then throw in the grated potatoes. Fry it until it's a golden brown on either side. You can add cheese if you like... but NO KETCHUP! That's just my rule... sorry.
"Ottawa Eats" is on Rogers 22 at 3:30 PM and 7:00 PM on Thursdays, and at 8:00 PM on Sundays.
"Ottawa Eats" is on Rogers 22 at 3:30 PM and 7:00 PM on Thursdays, and at 8:00 PM on Sundays.
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