Chef Markian Shafransky CCC Chef Shafransky's Package Markian Shafransky is the Chef de Cuisine at the Rossmount Inn in St. Andrews-by-the-Sea, New Brunswick where he has been serving up his regional/seasonal cooking style to visitors and locals alike for the past six years. Originally from Montreal, Quebec, he completed his training and apprenticeship in Ottawa, Ontario, received his Red Seal in 2002 and successfully challenged and received his CCC (Certified Chef de Cuisine) designation in 2009, the highest accreditation for culinary professionals in Canada.
Markian moved to St. Andrews to develop his passion for using fresh, local ingredients while also incorporating rustic menu ideas from his Ukrainian heritage. Heirloom beets, mushrooms, cabbage rolls and perogies in particular are often featured menu items. Markian travels around the Bay of Fundy region in pursuit of organic produce, local meats, fresh seafood and shellfish, while constantly lending his time and cooking expertise to various events in and around South West New Brunswick, such as the annual OCIA organic banquet, Indulge, the Fundy Food Festival and Aunt Mary’s Soup Kitchen. Striving to forge relationships with farmers, fishermen, producers and even marine biologists are of utmost importance for Markian as he educates people on the importance of local and sustainable foods.
Markian's most recent accomplishments include cooking for David Suzuki while he filmed an episode of The Nature of Things dealing with IMTA (integrated multi-trophic aquaculture), as well as having the Rossmount Inn named "the best kitchen in New Brunswick" by the Where to Eat in Canada Guide for the fourth year in a row. The Inn, a 3-storey manor house is part of an 87 acre estate set between the forest and the sea. It includes Chamcook Mountain, the highest point in the Passamaquoddy Bay area with breathtaking vistas over the Bay, Chamcook Lake, St. Croix River and the coast of Maine.
Dinners at the Rossmount Inn are a constant new experience as the menu changes daily in order to showcase the freshest ingredients land and sea has to offer, featuring the daily catch of regional fisherman, certified organic vegetables, greens and berries from local purveyors as well as the harvest of their own organic vegetables and herbs from the kitchen garden. Seasonal handpicked wild foods such as fiddleheads, cattails, high bush cranberries, foraged chanterelles and boletus mushrooms from beneath Chamcook Mountain are all vital components in the creation of meals at the Rossmount.
In the off season, Markian operates a restaurant and hotel consulting company...Innovative Interpretations. Markian is married to his wife Emily and their wedding was featured on the hit Food Network Canada show "I Do... Let's Eat". His newest sources of inspiration are his two daughters, Eviny Keller and Caleigh Ruth.
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