Photo courtesy of Northern Lands

Vikram Vij is one of Canada’s best known chefs, and also one of the country’s most engaging personalities. The celebrated restauranteur, and his wife Meeru, own multiple restaurants including his flagship, Vij’s, which consistently cracks lists of Canada’s top restaurants, in addition to Rangoli, My Shanti, and even a food truck, Vij’s Railway Express.

The pair also own and operate Vij’s at Home, a line of packaged curries available at retailers across the country, including Save-On-Foods and Planet Organic here in my hometown of Edmonton.

Vij gained popularity outside the food community as well, as a Dragon on CBC’s hit tv show, Dragon’s Den. Although he says he doesn’t like the term “Celebrity Chef”, it’s obvious that the man is quite at home in the spotlight. Vikram Vij is a born entertainer, and watching him work a room full of people, being sure to meet everyone personally and shake hands, is to watch a master at work. His wears his passion for life and food on his sleeve, and that passion is key to his success.

Recently I had a chance to ask Vij some questions, and here’s that interview:

Who was your earliest culinary inspiration?

Growing up, all of the women around me who cooked incredible family dinners every night, really inspired me. Indian women have the most incredible association with spices, and their passion to cook for their families makes those meals even more delicious.

Do you think attitudes and appreciation of Indian food has changed in Canada from the time you first opened Vij’s to now?

I would hope so – Indian food is widely available in restaurants and takeout places, but what I’ve always hoped, is that people would try to cook curry at home. I love to be an ambassador of Indian cooking, and if I can encourage people to experiment with Indian spices, to include them in family cooking, then I’ll be happy.

You started your career as a French Chef before moving to Indian cuisine. What similarities do the 2 styles of cuisine share?

The main similarity I would say is the passion – the style and look is very different, but the love and attention that goes into both types of cuisine comes from a love of food, good food, and good food well-cooked, being such an important part of our lives from a very early age.

Do you think the French training and skills translate well to Indian cooking?

There are certainly things that I use every day that I learned early on, but it’s what’s inside and the work ethics you apply that are the most important things about cooking.

What other cuisines do you like to experiment with?

Every year I go on a culinary trip somewhere in the world, and I always come back inspired by what I’ve seen and eaten. I’ve been to Peru and had guinea pig, street food in Vietnam, this year I’m going to Thailand. I take on different ideas, ingredients and inspiration from wherever I travel – but I also get inspired by what I eat at home in Vancouver!

What character attributes do you think make a good chef? 

Definitely the ability to put together a team that has the same goals as you: to create delicious, consistent dishes, and serving our customers with respect and appreciating the choice they made to visit our restaurant.

Are there specific things you look for in an apprentice applying for a job at one of your restaurants?

I’m looking for someone who is willing to learn, and who maybe can teach me a thing or two along the way!

Are there any personality traits that you would consider a red flag in a potential employee?

I think we all have to be a little bit humble, so if someone is the opposite of that, then they wouldn’t be a good fit for the team.

Do you have any advice for a young chef who wants to work in a renowned restaurant like Vij’s?

Learn your spices, and love your food.

How do they get themselves noticed?

Persistence and passion.

If someone invited you to their home for dinner, is there something they should never make? 

I would be happy with whatever was served, but don’t serve bad wine! Life is too short for bad wine.

What’s the first thing that comes to mind when I say Butter Chicken?

You know, butter chicken and I have a complicated relationship. I’ve always resisted butter chicken – it’s the processed white bread of Indian cooking. That is, until I was persuaded to create a butter chicken dish by Loblaws, for their From Our Chefs take out line. I told them that if I was going to finally make a butter chicken, then it was going to be the best butter chicken there is! I’m pretty pleased with what we created!

What music do you like to listen to in the kitchen?

I LOVE to listen to music. I have varied tastes, but whatever I listen to when I’m cooking, I listen to it LOUD!

Do you have a phobia?

People who say they don’t like curry.

The secret to a happy life is ________

Good food, good wine and great friends.

Find more information on Vikram Vij, his restaurants, cookbooks, and Vij’s at Home HERE.

Baconhound is an Edmonton food blog, focusing on the best restaurants and dishes in Edmonton and beyond. Phil Wilson is also host of the Canadian food podcast, Off Menu. Find it in the iTunes store and on Soundcloud.