Myke Shaw, sous chef, Vancouver Aquarium

Does visiting the pretty fish at the Vancouver Aquarium make you squeamish about eating seafood? It shouldn’t. In fact, while you’re at the Vancouver Aquarium you should eat a salmon burger from Upstream Café. In doing so, you’ll be supporting the Vancouver Aquarium’s Ocean Wise Program - one of the largest and most influential sustainable seafood programs in North America – and helping to save fish stocks for future generations.

The Ocean Wise program, started by the Vancouver Aquarium, had just 16 restaurant members when it began in 2005. Today it counts over 230 partners and 2400 locations across Canada – all of whom are committed to serving sustainably harvested seafood (like spot prawns, wild salmon, and Dungeness crab) and crossing off unsustainable seafoods (like Chilean sea bass, Atlantic cod and king crab).

Myke Shaw, sous chef at the Vancouver Aquarium, is passionate about educating the public on how to save the world’s seafood stocks. As part of the 20 person culinary team, Myke handles menus for the Upstream Café as well as the many private events that come through the facility. Myke talks about her work at the Vancouver Aquarium.

What brought you to the Vancouver Aquarium?
The very first time I ever saw the Vancouver Aquarium, I was five and I fell in love with the place. I vowed one day to work there. I grew up in the Prairies but visited the West Coast every summer, and I visited the Aquarium every chance I got. Then one day I was contacted by a chef I used to work for in 2004. He offered me a job to come cook with him, my heart skipped a beat and the five year old in me leapt for joy. Child hood dreams really can come true. I am now the sous chef at the Vancouver aquarium…wow! I have been here just over 5 years now. Every day brings joy to me. It’s the blend of my two passions - animals and the food!

What is your culinary philosophy for the Vancouver Aquarium?
My culinary team and I believe in thinking globally and eating locally. We are a diverse culinary team that brings all cultures into focus, creating a wonderful experience in an incredible surrounding.

How do you spend your breaks at the Vancouver Aquarium?
What breaks? There aren’t usually any breaks in a kitchen. But when I do have a moment to myself I love hanging out with the belugas and also Daisy, our rescued harbour porpoise.

Do people find it strange eating fish at the Vancouver Aquarium?
Yes - some do, especially when we serve sushi at special events. Some people find that very strange; however, I see it as such an important educational experience for people to be at the Aquarium, learning about marine life, and then learning that they can actually protect fish through supporting sustainable fisheries. It’s the demand for sustainable seafood that we’re creating that is making more restaurants and suppliers request these options. That demand creation for sustainable seafood is really important for the protection of some of the more fragile marine stocks that people need to be taught to leave alone.

This interview took place in September 2009.