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Published on: 7/8/2005
Last Visited: 7/9/2005
The Coast Inn of the North's executive chef Barry Willis hears about his culinary successes and kitchen wizardry all the time. It is very gratifying, he said.But compliments are only part of the reward for 25 years spent perfecting his craft. Some people have actually come to the kitchen to thank me in person.That is really nice," said Willis.But I'm especially happy knowing that organic or natural ingredients have been used in their meal preparation.
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The birds are regularly tested, Willis said.And there are no chemicals being washed into water systems when it rains.He said the emphasis on natural products comes from traditional roots of farming.
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Good food should be a lot of things, said Willis.Taste is important.But so is presentation.They go hand in hand.If the food is presented well, if it looks appetizing on the plate, it will be very appealing." The hotel's kitchen brigade is a staff of 28 including chefs for restaurant, catering and banquets.Willis started with the hotel one and a half years ago.He took an interest in cooking from the time he was a young boy living in Oxfordshire, England. I grew up with a vegetable garden in my back yard.As a young boy, it was my job every Christmas Day to go out and dig up the brussel sprouts.I think that's where I got my love of good tasting food from.I knew early on what good vegetables should taste like.My mother was a good cook and I had an interest in food and cooking from the time I was very young."Willis still enjoys appealing to different taste buds and cooking with an exotic flair for the unusual.
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