In terms of his culinary career, Lament says that he’s been shaped for better (or worse) by every cook that he’s ever met or worked with. He says, “Every time I go out and eat my perception can change. I try to take something away from every experience, whether it’s big or small.”
Lament adds that the basis of his training was in Montréal and says, “I had the privilege to work under some very well seasoned chefs. I still cook in French if that makes sense.”
The approach that Lament takes to food and cooking now has several strands. One of the major strands, Lament says, is trying to treat every ingredient like it was special. He points out, “Sourcing the ingredients best suited for the job is really worth the time. You gotta look! “
The chef says that another major strand of his approach to food is his “crush” on European food. He says, “These days I’m really feeling classical cuisine and the cuisine of my ancestors.” He adds that he’s also trying to represent the ethnic diversity of the restaurant team and his city by being open to input from his entire staff.
When it comes to sourcing ingredients, Lament explains, “Fruit stand operators think I’m nuts because I love smelling peaches, apples and watermelons!” He says that being able to identify good, fresh, ripe ingredients is essential to making delicious food. He adds that he has deep gratitude for all of the farmers, fishmongers, butchers and event delivery people that he’s gotten to know.
Lament continues, “When you’ve gotten to know the pros you tap into a network that can deliver exceptional ingredients to you. I wouldn’t be able to create thought-provoking dishes without these people sharing their expertise with me.”