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Bill McGregor
Background
Bill McGregor is proud of his local roots, born and raised in the Dartmouth area.
Trained
He graduated from the Nova Scotia Community College with Journeyman status in
1985, and has continued to perfect his craft through continuing education at the
Culinary Institute of America. On two different occasions Bill participated at
the CIA in weeklong courses, completing five different programs.
"It's
important to keep on top of things in the industry, rather than playing
catch-up. For me, learning equals motivation and energy."
Worked
As a high school student, Bill worked at Smitty's Family Restaurant. After
Community College, he worked at the Holiday Inn Halifax for six years,
progressing from Sous Chef to Executive Chef. Bill worked in positions of
increasing responsibility, from the Digby Pines Hotel to McKelvie's, and spent
three great years as Chef at La Maison. He worked for a time at Pastaficio
before coming to C. J. Alexander's and Peddlers Too in the spring of 1999, and
has been there since.
How he got into cooking
"My job at Smitty's as a teenager really gave me a passion for cooking. The
challenge of preparing and serving food that people will enjoy, making it
consistent, dealing with all the staff, front of the house and back. Wow! It's a
huge challenge, but can bring terrific satisfaction too. You've got to love
it!"
First thing he ever cooked
"I remember making oatmeal molasses bread with my mother. Nothing goes better
with baked beans!"
Favorite Place to eat
"Da Maurizo's."
Recipe Tip
"When preparing squash, steam it first to loosen the skin. It makes it very easy
to peel. Then you cook the squash any way you want with virtually no waste.
Good for food costs, and a safety tip too, not having to deal with difficult
peeling."
What he'd be if he weren't a chef
"I'd probably do something with kids, or maybe just play
golf!"
Favorite Kitchen Tool
"I love the sauté station. Propane burners and good sauté pans, they're the
best."
Menu Bomb
"Gogonzola Shrimp. Iguess people just found the taste too strong. They wanted
their familiar Cajun or garlic cream."
Recipes
Honey Glazed Pecan Chicken Breast
Asparagus wrapped in Proscuitto with Asiago
Grilled Ginger Salmon
Cran-Apple Pork Tenderloins
Strawberry-Banana Shake
Fresh Basil and Balsamic Salad Dressing
Wild Blueberry Chilled Dessert Soup
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