COOKING
WITH
ROLLIN
How did you get into cooking? How
did it become a passion of yours?
Quebec is known to be more like
France than anywhere else, so we’re
one of the only places that actually
still properly cooks as a cultural
thing. I grew up in a family where
my dad cooks and my mom prepares
meals every night. We barely ever
go to the restaurant. We just cook.
I got into that when it was simply
cooking with my family and enjoying
good food. I also started discovering
restaurants on my own.
Eating is a focal point of every cyclist’s life; better
stated, it’s a focal point of everyone’s life. Many
treat it as a necessity, however others see food as
much more than just simple nourishment and
fulfilling a human need for caloric satiation.
DOMINIQUE ROLLIN is one of those people.
Simply put, he is passionate about food. peloton
spoke to him at length about the topic.
Being in Europe by myself the first
few years, I spent a lot of time trying
different recipes just to feed myself. I
felt like it was refreshing and relaxing.
I would enjoy getting in the kitchen
and almost falling into a trance.
Text > Jered Gruber Images > Michael Crook
I’ve got friends that have never seen
me cooking before, and I’m like, ‘Get
out of my way, the kitchen is mine.’
With cooking I have to full-on focus
on what I’m doing, but at the same
time I can still hold a conversation,
but it’s a bit different. And they ask,
‘Are you alright?’ Yeah, I’m alright,
it’s just the pleasure of food for me.
