Written By Guest Writer Edibles / Food Shops Mar 12, 2012 Haute Cuisine: Stephanie Clark’s essential kitchen store Haute Cuisine Owner, Stephanie Clark. Photos by Ellie Shortt If Stephanie Clark could survive with only five kitchen tools, she would have a Microplane zester, a wooden citrus reamer, a Peugeot pepper mill, a Le Creuset pot and a Global chef knife. Luckily for her, the kitchen store she has owned for almost 22 years carries hundreds of items beyond her five essentials, so she is well stocked for any situation. Some of owner Stephanie Clark's favourite cookbooks are featured in the store. For over two decades, Haute Cuisine has occupied the same cosy and bright spot on the Broad Street entrance to Trounce Alley, and has experienced success in attracting local loyal customers, as well as enthusiastic culinary tourists. Clark’s space is packed with a surplus of beautiful and useful cooking and kitchen tools including at-home necessities, quirky gadgets and a large selection of cookbooks that are inspired by Clark’s own personal collection (her “obsession”). Everything in her store is thoughtfully handpicked and organized with intention and purpose, fuelled by Clark’s lifelong affair with cooking and food. Although Clark always knew that she wanted to have her own business in gastronomic retail, she began her culinary career as a caterer in Vancouver before opening Haute Cuisine in 1990. Having had significant experience with different types of food, gadgets, tools, and spaces, Clark admits that it was a natural progression. Since she opened Haute Cuisine’s doors for the first time all those years ago, it’s clear that her dreams have become a successful reality – something she attributes to great staff, customer service and the fact that they provide items for all types of clientele, from those just starting out to the most seasoned professional chefs. Fiestaware, one of Haute Cuisine's top sellers Never wanting to respond with “no we can’t get that for you,” Clarke has neatly packed her store full of such favourites as the colourful Fiestaware as well as more obscure and rare items that many customers might not be familiar with until they step foot in her store. Always up on current trends, she notes how she’s seen a definite move towards comfort foods such as macaroni and cheese, potpies and braised dishes. She’s also noticed a shift to artisan style bread making, and is happy to supply tools and information to customers looking to toss their machines in favour of more manual approaches. In fact, Clark is happy to provide in depth information and guidance to all customers no matter what their queries. Whether you are in fact looking for those top 5 must-have items, tools for the latest trends or that perfect recipe read, there’s no doubt you’ll find some kitchen inspiration at Haute Cuisine. Haute Cuisine, 1210 Broad St Victoria, BC (250) 388-9906 Edibleskitchen shops SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Recipes April 24, 2014 Badass Bachelor Dinner Eating and cooking for one is difficult. Besides the obvious lack of conversation, there are many many reasons why cooking and eating for one isn’t ... Read More Top 5 / Victoria April 23, 2014 5 Secrets of the City Loy Sing Co. Loy Sing Co. (554 Fisgard) is a small butcher shop in the heart of Chinatown, which incidentally also serves barbecue pork, duck, and ... Read More Pantry April 22, 2014 Bob’s Red Mill Gluten Free Chocolate Cake With the continuing momentum of the gluten-free wave comes a host of gluten-free products that you can find at the supermarket. I happen to be a fan ... Read More Must Have / Victoria April 22, 2014 Bubbymore Bar A popular go-to these days, for the post workout snack or the mid-day nibble, is the energy bar. Yet the average commercial bar contains over twenty ... Read More Breads / Recipes April 21, 2014 Healthy Apple’d Banana Bread At this cold time of the year, I really enjoy baking and having the oven on, but am tired of the sugar-centric holiday style of baking and like most ... Read More Must Have April 21, 2014 Sustainable Fish Tacos for Springtime “Is your cod fresh, brother?” The filets of grey cod glowed a translucent, fleshy white against the white butcher paper. The bearded wild man at ... Read More Comments are closed.