Picnic Restaurant + Social
opened their door of the historic
livery building in downtown Fernie
in December '09, bringing new
life to an old space.
Our kitchen is about premium
ingredients prepared simply,
extraordinary yet approachable.
Our wines have been carefully
selected to highlight the finest
of B.C as well as the world.
Picnic is open late
7 nights a week for dinner.
We are happy to accommodate
private groups and weddings from
intimate gatherings to parties of 100. |
 |
|
|
|
| |
At the age of 15, Keith Farkas started his kitchen career as a dishwasher at a Family-style restaurant in the Winnipeg neighbourhood where he grew up. There he was promoted to line cook and developed the fundamentals of basic cookery skills and teamwork. With interest in pursuing an engineering degree, he took a ‘one year break’ from school to live in Lake Louise for a season of snowboarding and mountain life. Farkas fell in love with two things in the resort town; the snowboarding lifestyle and cooking with real Chefs who had immense passion for their craft. This passion rubbed off on him and led Keith to pursue an apprenticeship to receive his Red Seal. In 1998 he had found a friend and mentor who would teach him through the process; Yan Therien CCC.
With tenures in various fishing resorts and skiing resorts (including Island Lake Lodge in Fernie) Farkas experienced positions from Head Chef and Sous Chef to line cooking and banquet chef, to prep cook. In 2006 Keith enrolled in a culinary and restaurant management program at Dubrulle. During his time in Vancouver he worked under one of Canada’s most accomplished chefs; Frank Pabst. From his experience with Pabst, Farkas learned disciplined technique, responsible seafood practices and ‘complexity without complication’.
Upon graduating with Honours in March 2008, Keith returned to Fernie, BC to contribute and facilitate a cookbook for Island Lake Lodge.
These varied positions have given him valuable skills, knowledge, taste and judgement which have provided the foundation of his diverse cooking style today.
Directing the kitchen at Picnic Restaurant +Social since its inception in late 2009, Chef Farkas has demonstrated a continued passion for quality ingredients and consistent excellence in the execution of their cookery. Keith’s inspiration at Picnic is to bring diners a new Fernie standard of fine cuisine – extraordinary yet approachable. |
|
|
