Barbara Barnes is a freelance home economist living in Edmonton, AB. and sailing out of Sidney BC. She is the former manager of the ATCO Blue Flame Kitchen, the last gas utility home service department in North America, and has written over 20 cookbooks under their banner. She has just completed her last two cookbooks for the “Kitchen”. She continues to write columns for the Calgary Herald and is featured in bi-monthly food segments on the CTV Edmonton Noon news. She is a frequent contributor to the galley column in Pacific Yachting Magazine.

What’s your weakness?
Dessert or mains? I think that I have a floating weakness, some days it is a savory main courses and others, it is just plain and simply CHOCOLATE!

Who or what got you interested in food?
I can’t really remember when I first got the food itch, but I come from a long line of good everyday cooks and I had a great home economics teacher in high school.

What inspires you?
I am inspired by trying new ideas that I can translate into recipes and helpful tips for everyday people.

What was your favourite dinner when you were a kid? Do you like it now?
My favourite dinner was my mother’s pyroghys every Friday night. At ninety years old she still makes them and I still love them!

What’s the first dish you remember making?
A chocolate cake mix for my birthday cake.

Proudest food-related moment?
The highlight of my career, was the opportunity to do food segments on CTV’s Good Morning Canada.

Strangest food you’ve ever eaten?
There have been many, but eating garlic ice cream at the Gilroy garlic Festival on vacation with my daughter is the first to come to my mind.

Favourite sound in the kitchen?
The beep on the coffee pot telling me my morning coffee is ready to drink!

Favourite cooking smell?
A prime rib roast of Alberta beef.

Quintessential Canadian dish?
For me, a prime rib roast of Alberta beef.

Molecular gastronomy, best thing ever or the unwearable haute couture of food?
Molecular gastronomy is interesting, but it is not for everyday cooks. I am an everyday cook.

Cilantro — can’t get enough or tastes like soap?
Cilantro is an acquired taste. My most memorable dinner was on our boat tied to a dock in Secret Cove and involved fresh Dungeness crab served with Cilantro Lime Mayonnaise, great wine and the company of good friends.

What local foods can’t you live without?
Sylvan Star Aged Grizzly Gouda and Alberta beef and my homemade raspberry vinegar.

What’s your greatest culinary extravagance?
Quality!

Most over-rated kitchen gadget?
I am a gadget junkie! The ones that don’t meet the grade in my compact kitchen go to Goodwill. I would have to say, a pineapple corer. Many people like them, but I think my cleaver works better.

What’s the most treasured possession in your kitchen? Why?
Right now it is my new Weber gas grill. I love BBQ! Otherwise, it is my cleaver. It was a gift from Martin Yan. I was his warm-up act on the cooking stage at the Calgary Stampede for a number of years.

Fill in the blank. If I never cooked / ate / heard about ________ again, I’d be happy.
Tofu.

If you could cook for anyone, alive or dead, who would it be and why?
My dream would be cook a meal for the late Peter Gzowski and my Gido. I listened to Peter for years in the test kitchen at ATCO. I never met my Gido, but from what I hear he was the last of the great Ukrainian armchair philosophers. I think that the two of them would provide great dinner conversation. I probably would invite my late father as well. He would be hurt if wasn’t included in a great dinner conversation like this one.

What would you prepare for him/her?
Beef Tenderloin with Pinot Noir Sauce or if it was summer, my signature dish, Chicken with Raspberries and Caramelized Garlic, using my garden raspberries and homemade raspberry vinegar.

What was the last thing you ate?
Margarita Grilled Salmon with grilled corn and asparagus.

If you had to work outside the culinary field, what would you do?
I guess I really would be retired!