Chef de cuisine at The French is big on braising
Name: John Forcier Age: 27 Restaurant/role: The French. I run the kitchen, develop menus and organize the chaos.
How I got started: I got started at a small Italian restaurant in my hometown of Georgetown in high school, where I made salads and toasted garlic bread for all the dishes. It was the simplest thing in the world, but it felt like life and death to me making sure the toast was perfect every time.
Who inspires me and why: Thomas Keller has always been an inspiration for me. He was the first Michelin star chef I learned about and his ideals and philosophies have always inspired me.
Food/technique of the moment: I’m not sure if it is a technique of the moment, but I love the braising process. It is the perfect example of doing simple things very well. The process and steps do not differ between a good or great braise, it is simply the care and attention taken during each step that makes the difference.
Top kitchen tip: Have sharp knives and keep your area clear. The biggest mistake cooks can make is to be messy. Having a clear, organized area will help you stay focused.
Best thing about Hamilton: The sense of community and camaraderie within the restaurant industry, and the great pride that Hamiltonians take in this city. Since moving here, I am very proud to be able to call myself a Hamiltonian.
Contacts: john@thefrench.ca ; @john_forcier
Lamb Merguez Meatballs MAKES ABOUT 45 MEATBALLS
450 grams (about 2 cups) sliced onions 20 g (2.5 tablespoons) sliced garlic 10 g (5 teaspoons) sliced ginger 2 tbsp raz el hanout spice blend 1 tbsp brown cumin seeds 600 g (about 1.3 pounds) ground lamb 90 g (1 cup) panko breadcrumbs 40 g (1/4 cup) minced green onion 1 tbsp chopped marjoram 5 tbsp minced coriander stem 2 tbsp minced rosemary 20 g (4 tsp) salt 50 g (2½ tbsp) harissa paste 2 large eggs 3 tbsp vegetable oil
1. In a saucepot, sweat the onions, garlic and ginger in the vegetable oil until fully cooked, and on the verge of caramelizing.
2. Once cooked, add the raz el hanout and the cumin seeds, then blitz smooth in a food processor.
3. Let this mixture cool to room temperature, then mix this onion paste with all of the remaining ingredients until thoroughly combined. 4. Portion the mix into 25-g meatballs and place into a non-stick baking dish. 5. Cover with your favourite tomato sauce. 6. Wrap tightly with tin foil and bake at 350 F for 45 minutes.
Serve them as an appetizer with a cooling cucumber yogurt sauce, or toss them with pasta for a slightly spicy pasta and meatballs.
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