Chef Profile – Jeff Wiper
Chef: Jeff Wiper
Restaurant: The Galley Restaurant and Lounge
Why support local?
It’s simply about “neighbors” taking care of each other, along with the ability to see and touch your product before making a purchase decision.
Do you have any advice for home cooks?
1) You can never really make a mistake; everything about creation is trial and error.
2) Remain at home, restaurant life and cooking is far different from relaxing at home with some food and friends.
What song best describes your cooking style?
“The World is Mine” by David Guetta. The only thing that comes close to bringing me the pure joy that cooking does is listening to a variety of music – quite a bit of house music and mostly up-beat tunes.
What’s your favourite Nova Scotia product?
I’m originally from Ontario, so having access to the amazing ocean that surrounds us in Nova Scotia, I enjoy all of our fresh local seafood…especially halibut. I also feel that the selection of fresh available berries in season can compliment any dish.
What is the most popular dish at The Galley?
Our signature appetizer is the Lobster “Poutine”. It is our own twist on the classic dish that we make with a crispy, shredded potato cake, a quarter pound of fresh Atlantic Lobster Meat, Bocconcini and “white gravy” (delicious Lobster Cream). Our Signature Entrée would be the Buttermilk Haddock with a Lemon Curry Cream Sauce.
What is your favourite thing about Nova Scotia?
The geography; growing up in southern Ontario I was surrounded by a very flat landscape. Nova Scotia offers a new experience around every turn.
What dishes do you love to cook and eat the most?
I most enjoy creating very home-style soups and pasta sauces. For eating, I definitely enjoy all varieties and interpretations of pizza.
Why did you become a chef?
I believe that hospitality isn’t just a job, it’s a lifestyle. That lifestyle grabbed a hold of me and I can’t picture myself being a part of any other industry. That’s how I know I made the right choice.
If you weren’t a chef, what other career path might you have chosen?
I would probably work for the Coast Guard or in video production and editing. I know they couldn’t be any further apart from each other but I have always wanted to jump out of a helicopter into the water and have always had an interest in media production as a whole.
What inspires you?
I generally pull inspiration from my surroundings and co-workers. Certain areas dictate specific foods, and I am a true believer in doing what is best for the space I am working in and for my guests, not what is best for my ego. I have been inspired by so many people that I have worked with and simply love the constant daily learning process.
If you could have any super power, what would it be?
I would choose teleportation. It would be great to have the ability to visit friends and family that live hundreds of miles away more efficiently and more often.