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Luther Shaver 

Chef de cuisine at Untitled Eats, Art Gallery of Nova Scotia, 1723 Hollis Street

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"When I turned 11 or 12 my parents said, 'You know what, you can cook your own meals.' I was tripping in the kitchen and falling over sauces and dishes, but you learn your way." Luther Shavers' early lessons in food kickstarted a steady stream of them, taking early inspiration from his father's natural talents before enrolling at the Culinary Institute of Canada in PEI, which led him to work with major influence/mentor, chef Gordon Bailey.

The Dartmouth native's culinary adventures then took him to kitchens---and all spectrums of cuisine---in Bermuda, the Philippines and Germany, Halifax's Bonne Cuisine, Seven, RCR Catering and now, Uptown Catering and the small-but-mighty Untitled Eats, where his creations are "accessible, well-focused on pristine flavours...clear, concise cuisine.

"It's the closest thing to being god. You're taking raw ingredients and changing the properties of them, its just incredibly creative," says Shave. "It's a labour or love. And you get back what you put into it. If you put 1,000 percent into it, you'll get 1,000 percent."

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Vol 25, No 21
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