In the kitchen at the Shangri-La Vancouver!

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A couple of weeks ago, I visited with the Chef de Cuisine of the Shangri-La Hotel, Vancouver: Scott Henderson.

I first met Chef Scott when I attended my first black-tie dinner for the Chaîne des Rôtisseurs.  It was held at the Shangri-La back in November. I was the guest of Clement Lau.

I was so excited to be able to go back to visit with Chef Scott, and have him teach me how to make a dish!

Chef de Cuisine Scott Henderson

Chef Scott has been cooking for over 17 years. He is originally from the UK and trained under a few Michelin star chefs.  Chef Scott came to Vancouver in 2011 and worked at

The Wedgewood Hotel & Spa for a year before coming to the Shangri-La Hotel.  He oversees kitchen for the WHOLE hotel, including:  the catering, the events, Market Restaurant, the lounge, and in-room dining.

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 Chef Scott and I made a Pad Thai.  This was exiting for me because I had never made Pad Thai, or even tried it before!

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He showed me everything step by step.  Here we are deep frying the bean curd.

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Here I was trying to broil/cook the egg. It was so hot in the kitchen, and it wasn't as easy as Chef Scott made it look!

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The Pad Thai turned out amazing!! I will be attempting to make it at home soon, and posting the recipe that Chef Scott shared with me!

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When we were finished cooking, we got to sit down at the Chef's Table in Market Restaurant where I had a chat with Chef Scott:

How often do the Menus at the Shangri-La Hotel Change?  The menus tend to change with the seasons, and what ingredients are available.

What is your favourite dish? Anything simple and well made.

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It was great being able to sit down and enjoy the Pad Thai with Chef Scott!

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Thank you to Chef Scott Henderson and the team at the Shangri-La Vancouver for having me in the kitchen!