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Culinary capital
August 23, 2011
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By Sandra Eagle

It only seems fitting that an Ottawa native is at the helm as executive chef of the recently opened Ottawa Convention Centre (OCC). Chef Geoffrey Morden heads up the culinary team in the newest meeting space in the nation’s capital and is fully aware of the tremendous opportunity that entails.

After receiving his diploma from the Stratford Chefs School, in Ontario, Morden worked at various Fairmont properties including the Chateau Laurier, Chateau Lake Louise and the Fairmont Winnipeg before returning to Ottawa again to take the reins as executive chef at the Chateau Laurier. Morden was chosen for executive chef duties at the OCC in October 2010.
 		  

Morden is excited by the challenge of feeding thousands of people and the creative capabilities of the new kitchen in creating contemporary menus with innovative food presentation and service.

“Some of the details on our menu will change based on what we’ve learned over the last six weeks since we’ve opened,” says Morden.  “We’ve had a huge learning curve, and now that we know the capabilities with our equipment, we’ve learned that we can make things even better.”  Sample menu items include: B.C. salmon with a sweet chili and tangerine glaze; a cumin rubbed beef tenderloin with maple glazed steelhead trout, or a vegetarian Mille Feuille – that’s gluten free to boot.  Morden says Asian, Thai, East Indian and Vietnamese flavours and techniques that can be melded with Canadian ingredients inspires his cooking and culinary imagination. “We did a butter chicken in vol-a-vent station for our gala opening” he says, “that area was just mobbed.”

Morden’s goal is to focus on Canadian ingredients first and foremost, but he knows the challenge will be to source seasonal local produce within a 200 mile radius of the city.

Morden says so far, gala events give him the best opportunity to flex his culinary expertise, and he likes to meet with planners to discuss and create the menu what they ultimately want to serve their delegates or guests. “That’s the occasion where I can enhance the menu items to put a regional flavour or my signature on it.” Morden adds that in any meeting with a planner, it helps if he can get a good understanding of past events; dietary restrictions; if the group is an older or younger demographic and how adventurous their palates might be.  Morden says “Instead of just doing a cookie break or not just a hot breakfast buffet, let’s tailor the menu for the program. This is an opportunity to impress guests with the bounty of the Ottawa valley.” Having a dialogue with the meeting planner is important, and Morden says “being able to be as frank and open about the whole menu process as possible is key. What may be a good idea on paper, in reality, might not work.”
 

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