CHFC_ChefMandelHitzer_Interview2_2019

10 Things You Didn’t Know About Chef Mandel Hitzer

April 30 2019

In 2013, during the coldest month recorded for Winnipeg that year, Chef Mandel Hitzer and his partner created a temporary tasting venue atop a frozen river, a first of its kind. Six years later, same pop-up RAW: almond continues to bring celebrity chefs and hungry guests from across Canada to Manitoba on an annual basis. Meanwhile, restaurant deer + almond continues to feed the hunger needs of Winnipeg’s citizens and guests year-round.

We spoke with Chef Hitzer to find out 10 things never asked before.

1. What’s one spice/seasoning that you could not live without? 

Pepper.

2. If could invite one chef to RAW: almond 2020 who would it be? 

Magnus Nilsson

3. What’s your favourite part of RAW: almond? 

Making new friends, learning, sharing ideas and learning about new food techniques.

4. Which dish defined your signature cooking style? 

I love making pasta. 

5. If you had Pink Peppercorns, Crushed Red Pepper and Turmeric in your kitchen, what would you make? 

Falafel.

6. If you were a spice/seasoning, what would you be? 

I’d be a sesame seed because, in my opinion, sesame seeds make everything better.

7. Which food do you crave the most? 

Orange, you glad I didn’t say pizza? NOODLES! Noodles, favourite food of all time. 

8. If you could open a deer + almond anywhere in the world, where would it be? 

Barcelona, hands down. One of the greatest places in the world. 

9. What’s your most memorable experience since opening deer + almond? 

Feeding my family and sharing with them my passion and love for cooking.

10. What is your chef mantra?

Anything’s possible.