10 Things You Didn’t Know About Chef Scott Jaeger

Serving freshness and sustainable ingredients together since 1997, Chef Scott Jaeger and his wife have remained the foodservice “it” couple of Burnaby through their consistent efforts at restaurant, The Pear Tree. Simultaneously, Chef Jaeger has also made a name for himself on the competition circuit, winning medals for Canada on the Canadian National Culinary Team and representing our country at the Bocuse d’Or in Lyon, France

We recently met up with Chef Jaeger to uncover the inner workings of Burnarby’s top chef. 

1. First dish you ever cooked?
Rainbow trout over open flames, beside the lake.

2. One country you’d love to go back to for menu inspiration?
France always inspires me.

3. Biggest lesson you learned while competing in cooking competitions?
Trust in yourself and your abilities.

4. Favourite ingredient to cook with?
Fresh pheasant is hard to beat! I rarely say favourite though because every time my cutting board sees the first of many products of a season, they then become “favourite." 

5. One chef you’d love to collaborate with?
Chef Anne-Sophie Pic would be a dream come true.

6. Most common problem/challenge you experience behind-the-line?
Balancing the guest experience with dishes they have grown to love over 20 years and the fresh ideas we want to love over the next 20 years.

7. What defines Burnaby’s food scene?
Evolving!

8. Must-try dish on your menu?
Whatever is on the Table d’Hote. It changes every two weeks and it’s our freshest idea.

9. What’s your food-related guilty pleasure?
Charcuterie from The Chop n Block.

10. Which cooking skill have you mastered?
Still trying!
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