As per Chef Steve, they were a chef-driven business and they were hands-on with their customers. All Rights Reserved. tap here to see other videos from our team. To his delight, Hodge made the final squad but he then suffered an injury and as a consequence was the only outfield England player not to kick a ball during the tournament, even though England reached the semi-finals. He lasted just a day working as a discount broker before realizing his true passion. Postmedia may earn an affiliate commission from purchases made through links on this page. He was working towards a Bachelors degree in Business Administration, while also playing football at, And one day, it just hit him! 20:25 You are a judge but would you ever like to switch sides and be a competitor? A week later, however, Hodge was one of the Forest players who had to cope with the horrors of the Hillsborough disaster during the opening minutes of their FA Cup semi-final against Liverpool. What was food like in your growing up household? From there, he headed straight to London to work at Le Caprice, then The Wolseley, and, finally, Gordon Ramsays Michelin Star Dining. In that season he made 23 appearances and scored seven goals; his goal tally included two braces in games against Sheffield United (won 4-3) and Southampton (drew 3-3) and the only goal in a 1-0 win over Liverpool. It doesnt stop there either. In the summer of 1985, Forest surprisingly accepted an offer of 450,000 from Aston Villa and Hodge whose nickname was Harry made his move from the East Midlands to the West Midlands. Now hes an instructor in Vancouver Community College. And it just happened that someone watched the news in Toronto. Steven: Working with Pastry Chef Regis Negrier in London, UK. I owe all this to her, When I worked in London, all the shops had old-school mosaic tile andwhite marble. Is there more to this story? Subscribe now to read the latest news in your city and across Canada. Drain the apples and allow to dry for 10 minutes. . From there, he headed straight to London to work at, Chef Steve Hodge might be a successful persona, but its all thanks to his wife/business partner Lara Hodge @. Pastry chef loves to hunt, fish and barbecue. He then went on to study at. Shes super mom. Reviews and recommendations are unbiased and products are independently selected. This website uses cookies to personalize your content (including ads), and allows us to analyze our traffic. Steve Hodge is a master chocolatier and the chef/ owner of Temper Chocolate & Pastry in Vancouver. His father Bruce was an adventurer and a fishing enthusiast while his Yugoslavian mother ran a bakery. Stephen Brian Hodge (born 25 October 1962) is an English retired footballer who played as a midfielder. 2 (2004)as Visual Effects, Pirates of the Caribbean: The Curse of the Black Pearl (2003)as Editorial Department, Your email address will not be published. I dont get nervous, but I just want to do it right. Chocolate lovers from all around the country can experience the masterful delights of the chocolatier and ptissier by watching him as an expert judge on Great Chocolate Showdown. Place the apple pieces in a uniformed fashion around the dish, filling it completely with apples. Project Bakeover is a Canadian reality television series, which debuted on Food Network in 2021. All rights reserved. Meet a Local - Stephen Hodge of Temper Chocolate & Pastry, Buying a Presale Home: What You Need to Know, Top 5 Two-Bedroom Condos in Downtown Vancouver. Steven brims with passion for his work. Not unlike culinary star Gordon Ramsay, Hodge initially hoped to play sports after university but turned to cooking instead. I love that about Dundarave.Whats your other favourite local business (besides your own) and why?Sebastian and Co., the butcher next door, is owned by my good buddy, Sebastian. Its sweet, tart and light, so good. In 2008, Steven and his lovely wife Lara returned to their roots in Vancouver. Hodge took that warning as a challenge and ran with it and, well, look where he is now. By continuing to use our site, you agree to our Terms of Service and Privacy Policy. And he said, Oh, no, thats at a different level. Steve has worked under pastry chefs around the world. During his time in Vancouver, Chef Steve also trained with Dominic Jerry at Sugar Art. Steve Hodge is the owner of Temper Chocolate & Pastry, a community-based pastry shop and caf in Vancouver, British Columbia, which specializes in European pastries, cakes, and chocolates. Also, they offered private classes, birthday parties for kids, and educated their clientele on the products they used. Because we wanted to follow in the European tradition, where the top pastry shops begin in small communities and become staples in their neighbourhoods, this was important to us. - or call 604-926-9293 anytime, Turner Media Canada LtdSuite 200 100 Park RoyalWest Vancouver, BC V7T1A2604-926-9293, Powered by Turner News Media - All rights reserved. It was our take on a cinnamon bun, but with croissant dough, and it started with when we would make croissant. Constantly striving to better his craft, Steven then decided to apprentice with the Sugar Art team of Patrice Cordier and Dominique Jerry in 2005. Real Estate | News | Events | Podcasts | Magazine | Live Here | Visit Here | Contact Us, Real Estate | News | Events | Podcasts | Magazine. Together with design guru Tiffany Pratt, Hodge crisscrosses the country, bringing new life to struggling bakeries. 2020 Metro Vancouver Convention and Visitors Bureau. Croissants, from a recipe perfected over years of sampling and tweaking on Hodges part. All Rights Reserved. 4:50 Theres an art to being a chef. A: Being surrounded by other chefs that are as passionate about food as I am, sharing knowledge with each other and cooking together. The club won the Full Members Cup in 1989 and then reached the League Cup final, with Hodge finally winning a major domestic medal: the 31 win over Luton Town at Wembley saw him play a crucial part as it was he, making a foraging run from deep, who was brought down for the penalty which Nigel Clough converted, setting Forest on the road to victory. His favourite way to cook at home is to light up the grill for a barbecue. When its sunny out, especially, it brings me back to my days in California on Laguna, and you see so many people you know on a walk along the Seawall. Its actually quite funny to see because a lot of them actually have a background and practice at home before they come on the show and they can cook. West Vancouvers own candy man and pastry chef, Steve Hodge, is now melting hearts as one of the Food Network TVs newest and sweetest personalities. Temper Pastry A. llow to cool for 40 minutes, then flip upside down and pop out. It isthen that Steven began working with renowned pastry chef Thomas Haas. A five-course Italian feast curated by the executi, Every detail is a part of the story. fresh fruit for garnish. West Vancouvers best-kept secret is the bright, airy Temper Caf, specializing in European pastries, cakes, and chocolates. They were 6 and 9 years of age respectively in 2022. Everyone who meets him feelsthis, and no doubt, he will soon be known as one of the best pastry chefs in theworld. Share your thoughts and join the conversation in the comments. [citation needed], He had brief roles at Notts County as development squad manager, and as caretaker manager of the first team.[4]. Thats not your personality. Assembly. He then trained with Dominic Jerry at Sugar Art in Richmond, B.C., and thats where he learned how to create gorgeous confections with sugar and chocolate (like these beautiful coated chocolates, for example). Q:How would you describe the type of food you like to cook? He spent three years working at LeCaprice, Royal Hospital Road and Gordon Ramsays 3 Michelin Star restaurant, whichjust so happen to be some of the finest eateries in London. So Id love to take credit but if shes listening to this right now, she would kill me if I took full credit. Disable anytime. I fell in love with pastry. But growing up in Dundarave, a seaside village in West Vancouver, the chef called British Columbia his home. A classic croissant, complete with honeycomb effect, flaky exterior and nice, soft and melt-in-the-mouth once pulled apart. . Q:If theres one important piece of advice you might have for home cooks, what might that be? Is it a real competition? We have a fabulous PR person, Michelle Lan, and she would put us on the news. According to Steve, Temper has a double meaning. Literally I wouldnt be able to do this if it wasnt for my wife Laura. What Chef Steve liked the most about Dundarave was the small community. Email vantips@postmedia.com.
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