Where do you live?
Parkdale.
Profession: Chef
Please explain what you do in your job?
Planning and designing menus tailored to our clients specific needs and requests, acting as liaison between the sales team and the production crew. Overseeing all kitchen operations including not only menu design but cost controls, human resources, sales initiatives, recruiting, marketing and capital expenditures.
How do you measure success in your chosen career?
Success, to me, is measured from two perspectives: professional and personal.
I try to work by the mantra of being only as good as your last event and considering my work successful if our clients not only enjoy our food and services but continue to call us back, entrusting us to design and execute something unique for them.
Our business niche is heavily dependant on the testimonials of our customers. So if our client list steadily grows and our calendar is full, I will know our efforts have been successful.
Personally, I constantly challenge myself to prepare food in ways that are innovative and accurately reflect current trends and even more importantly the requests of our clients.
When they come to me after a meal with a big smile on their face, I will take that as the ultimate compliment.
When did you decide this is what you want to do for a living and what was the ‘moment’?
I was 18 when I discovered my career path having taken a summer job between years at university at a neighbourhood restaurant as a line cook.
The atmosphere and the people were so much fun I went back to culinary school after completing my degree and I haven’t looked back since.
What did you have to do in order to get involved with this profession?
This is a job where the learning never ends. I find myself constantly discovering new techniques, presentations and flavour combinations. The sources of inspiration are endless.
That said, to begin my training I had to complete a comprehensive culinary apprenticeship course at George Brown College which included 6000 hours of hands-on restaurant work at the end of which I wrote and passed an exam.
The test gave me my red seal which is recognized across the country. I then worked in establishments that were both intimate and grand, then eventually for myself. All of these experiences allowed me to learn from a great many talented people in the many facets of this industry.
Some of those relationships are now over 20 years old. Attending festivals and markets, reading magazines and books, eating at the incredible variety of Toronto’s restaurants and just experimenting at home are ways I use to expand my knowledge.
Pros and cons of this job?
The hours are long, the pay is on average lower than many industries and it takes a physical toll. However, you can immerse yourself in a field that is creative, constantly evolving yet will always necessary and can be, on many occasions, incredibly exciting.
Skills required for this job?
This job requires patience, stamina, imagination, curiosity, organization, the ability to communicate as well as a healthy dose of humility.
What can people expect if they want to pursue this job?
If someone wishes to enter this field expect a long learning curve but great rewards along the journey.??
Salary range: Salary can range from $0 to six figures.
Advice to youth who are thinking about pursuing this field: Be prepared to immerse yourself. This is not 9 to 5.
Anything else you would like to say?
Good luck. It’s worth the effort.