Dan Close turned his guilty pleasure into his livelihood. But his quest for nirvana continues.
A Red Seal chef and triathlete, Close often rewarded a five-hour bike ride or marathon running or swimming session with a big plate of french fries. On one of those rides he conjured an idea; why not make his own? But lighter, fluffier than the greasy, deep fried frozen starch strips at the local diner or fast food joint.
And so the former chef at the Fairmont Hotel and head of product development at the test kitchen for the Cactus Club set out to make the perfect french fry. In December he opened the Spud Shack, on the upper level of the Shops at New Westminster Station. Read more here.
