Chef's Special: Colleen Mc Clean of Executive Chef of The Irish Heather, Salty Tongue, Shebeen and Salt

Who: Colleen McClean

What: Executive Chef of The Irish Heather Gastropub / Salty Tongue Café / Shebeen Whiskey House / Salt Tasting Room.

Where: The Irish Heather Gastropub is at 212 Carrall St. in Gastown. The Café and Shebeen are at the same address. Call: 604 688 9779. Salt is halfway down Blood Alley between Carrall St. and Abbott St., also in Gastown. Call: 604 633 1912.  www.irishheather.com

What's your specialty? " I like to cook unpretentious food. I am trained in traditional French technique, have studied much Italian food and have forayed into Thai and Mexican food as well. Do I have a specialty? Cooking with authenticity and love."

Who is your culinary hero? "Michel Roux or Fredy Girardet. Both have proven their mettle in fine dining. They have inspired countless people to strive for the best in their field."

If you could cook dinner for anyone (and join them for the meal!) who would it be? "My husband…we have been together 20 years, and he has supported me every step of the way of this crazy career. I owe him a few dinners."

If you're not dining at your own restaurant, where can we find you? "I think that Chow is an excellent restaurant. JC [Poirier, Executive Chef and Co-owner] is doing great things there. The value for money at Chow is superb. I also love eating at Cioppino’s. Have never had a disappointing meal there. Pied-á-Terre is great for a bistro fix, but more often then not, you will find me eating late at night at Gyoza King on Robson or at Go Fish! for lunch."

Vancouver's best-kept culinary secret is.... "Are there really any secrets in Vancouver? J,N&Z Deli and Moccia Salumeria are my choice spots right now."

Best spot in Vancouver for a picnic : "Spanish Banks. A baguette, Okanagan peaches (preferably Glowhaven) and grapes, fresh heirloom tomatoes from my garden, some roquefort and vigneron cheese from Les Amis du Fromage, some prosciutti, and a bottle of Champagne followed by a bottle of Riesling."

Confessions: "Way back when I was just getting started in the industry, I worked at a place that had three or four major venues. One Saturday night we had three different weddings going on. There was a lot of confusion as we separated the different dishes for the different rooms. I was working pastry at the time. At one point, the sous chef came back to me with a wedding cake and asked me to cut and plate 30 pieces. I had cut and plated about half of the pieces when the assistant manager came in and said “What the $#@* are you doing with my cake! It hasn’t even been presented yet!” It was a rather large white chocolate shaving-covered monstrosity. I put all the pieces back together, moved some of the shavings about, and sent it out with the manager. It was only about 5 minutes later that I realized that I forgot to replace the garnish of fresh flowers on top. I was upset until the manager came back and said that no one noticed that I had cut the cake! I always tell this story to young chefs when they start to panic in the rush. Panic is useless."

You can never have too much..."Thai green curry. I eat it for breakfast when I can."

You'll never find "Methylcelluose and all those other “ingredients” that are fashionable in the molecular gastronomized kitchens these days" in my kitchen "I’d rather make real food."

What's the one cookbook you can't live without? "I can’t answer this question. There are far too many that I use regularly as reference material. I am constantly trying to learn more. Favourites right now? Chocolates & Confections by Peter Grewling, Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman, Thai Food by David Thompson, and Canteen Cuisine by Marco-Pierre White."

It's your last meal on earth. What are you having? "Fresh spring asparagus with morels, Madeira sauce and prosciutto, 28 day dry-aged prime rib steak with béarnaise sauce and boiled new potatoes, sourdough bread to mop up the sauce, fresh Glowhaven peaches (I know, it’s spring, but this is my fantasy!) glazed with simple syrup jacked with a bit of brandy, and some Vigneron cheese to finish. A bottle of Stephano Accordini Amarone di Valpolicella 1997 to go with the beef."

The secret to any good meal is... "Love in the cooking process & good conversation with close friends."