Get To Know Dean, The Owner Of Bully Food Truck
Name: Dean Gossen
Current Restaurant: Bully Food Truck
Previous Restaurants: Executive Chef at Radisson, Royal Inn West Edmonton, Sheraton Plaza Edmonton Greenwood inn
Favorite Hobbies: Fixing the food truck, Rebuilding cars, smoking meat, making sausage and bacon.
Favorite Cookbook: Anything Gordon Ramsey prints, plus I have about 700 cookbooks.
Favorite Food to Eat: Any kind of street food. I like things that are different and well thought out.
There is not much to say, I enjoy all kinds of food and making my version of different foods as well. Vegas is my place to go. My wife and I are there at least 8 times a year. Where else can you go and get all foods from around the world.
Chef Q & A
1. When did you start cooking?
I started washing dishes and bussing at 14. By the time I was 16, I was prepping and cooking on the kitchen line. In 1991, I graduated from NAIT with a red seal and went on to become an Executive Chef at large hotels here in Edmonton.
2. How did your passion for food begin?
My Grandma Gossen was an old-school cook who was from the farm, and she had a passion to make the best food from what they had and could afford. I originally was apprenticing to become a mechanic. I love cars, but hated doing it as a job and cooking came easy. And, I like it!
3. Describe the favourite dish you make:
It is hard to pinpoint one dish. I am very partial to French and Southwestern flavours. I like putting things together that shouldn’t go together, but with the right tweaks and thought process it works, most the time. We all have a few failures.
4. How often do you change your menu? What are your favourite ingredients to cook with? What ingredients do you shop for at Wholesale Club?
I, like every other chef, like fresh ingredients and I cook with many different alcohols. (I buy liquor from the Superstore liquor store.) Every Sunday morning, I am at my local Wholesale Club in Edmonton and looking for inspiration for the next menus. We buy all of our dry products, produce, cheese and dairy from Wholesale Club. We also buy a lot of our beef and pork products. Price is a big thing for, us in this new world we live in, and the Wholesale Club helps make survival a reality.
5. How would you describe the food at your restaurant? What are some of your signature dishes? If you were trapped on a deserted island for the rest of time and could only eat three types of food, what would you choose to eat?
Eggs, steak, and field mix greens.