Sebastian Robin Kaplan
Sebastian Robin Kaplan
Positive Leadership
Professional Management
Guidance through Education
Clear Communication
These elements are the core of my ideology in steering a team of chefs towards success. With over twenty years of experience in the restaurant industry, I have risen from bus boy to prep cook, determined line cook to an accomplished chef who leads by example in every measure of the task at hand.
I offer a richness of knowledge in menu development with a spotlight on local, seasonal ingredients. My international lifestyle inspires flavours and creativity, while my academic background in anthropology informs my understanding of teamwork and community. Beyond the kitchen, engaging with others through community-based food education initiatives, and my tenure as an educator – Chef Instructor and English Teacher - have been a great source of insight and motivation.
This website showcases a collection of photographs highlighting notable dishes I have developed over the years, along with snapshots of a few special moments I have experienced throughout my career. I hope you will enjoy viewing my food as much as I have enjoyed creating it. Go ahead and explore! Hover or click on the pictures for a full description, and don’t hesitate to reach out if you’d like to know more.
"The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.”
Alain Ducasse
Sample Menu
Dineout Vancouver 3 Course Set Menu:
Yarrow Meadows Duck Rillette (add $5)
Rougie foie gras, Saskatoon berries, Canadian mustard, pickled onions and crostini
or
Crispy Humbolt Squid
Marinated shaved fennel, sea beans, radishes, squid ink aioli
or
Venison Carpaccio
Maple and birch, arugula, Avonlea cheddar and truffle-salted potato chips
or
Deep Fried British Columbian Mountain Scallops
Maple baked beans and bacon rosemary cornbread
or
Curried Celeriac and Apple Soup
apple crème fresh
Mains
Seared Lois Lake Steelhead
Fraser Valley winter kale, wild boar bacon, Hazelmere sunchoke puree
or
Braised Lamb Neck and Barley Stew
North Arm Farm carrots, parsnips, Foubourg Baguette
or
Butternut Squash and Goat Cheese Ravioli
Winter vegetables, brown butter, crispy sage, toasted walnuts
or
Pork belly
Marinated in soy, ginger and mirin, root vegetable gratin and radish shoots
or
28 oz Sous-Vide Rib Eye
Bouquetier of vegetables, wild mushroom compound butter, root vegetables
served 2 (add $60)
Desserts
Chili Dark Chocolate Pudding
Maple whipped cream, cocoa nibs
or
Butter Tarts
Macerated raisins, chantilly cream
or
Bacon Ice Cream
Praline
or
Blue Benedictine
Fraser Valley honey, black truffle salt, arugula salad, crostini (add $5)
Recipes
Bacon Rosemary Cornbread Muffins
Servings: 16 small bread pan muffins or 24 regular muffins
1-½ cups yellow cornmeal
2-½ cups all-purpose flour
2 tablespoon baking powder
½ cup sugar
2 teaspoon salt
2 tablespoons finely chopped rosemary
1 cup small dice bacon
½ teaspoon turmeric
4 large eggs
4 tablespoons honey
½ cup sour cream
1-¼ cup whole milk
½ cup melted butter
½ cup melted bacon fat
Instructions:
Preheat the oven to 350°F degrees. Spray the muffin pans with non-stick cooking spray.
In a large bowl mix together the cornmeal, flour, baking powder, sugar, salt, rosemary, and bacon.
In a separate bowl, break up the eggs with a whisk, whisk in the honey, milk, and sour cream. Add the milk mixture and melted butter and fat to the dry ingredients. Fold until just blended. Do not over mix; it’s okay if there are a few lumps. Spoon the batter evenly into the prepared muffing pans. Bake for 17-20 minutes, or until the tops are set and golden. Cool, then remove from the pans.