About me.. In high school I started spending a lot of time in kitchens and working with my love of food. I am dedicated to the speed, pace, people, environment and to providing satisfying customer experiences. I started at my local Swiss Chalet franchise where I learned so many of the basics I take to the kitchen today. I learned to properly temp food, food safety, and health and safety. At Swiss Chalet I worked with a diverse team of people where I was always able to learn something from each colleague.
Upon graduating high school I immediately enrolled in Algonquin College taking the Culinary Management program. After two years I graduated with honors and learned so many new things that will have made me who I am today.
A longer drive to the Rideau View Golf Club was my first "from scratch" kitchen job. This was when I first learned the amount of time, effort and care that goes into making one dish. I took the initiative to be trained on all stations as I always like to learn all aspects of a kitchen. This way I could keep busy either by helping others when my work was done or by helping out when something happened as it always does in a kitchen. This kitchen offered weddings, private functions, weekend table d'hôte menus and pub style service all golfing season long.
I flew to England and stayed a year for one of my best experiences working at The Coppid Beech Hotel west of London. The Coppid Beech is a four star hotel with an award winning restaurant. I was able to learn the veg section in two days, which held sixty percent of the menu. I caught on quickly and after several months I started to learn sauce. In my last few months I was in the pastry department learning to make breads, cakes and fine desserts. Living for a year in England gave me the once in a lifetime opportunity to easily visit neighboring countries like Ireland, Scotland, Italy, the Czech Republic and France.
All of these experiences gave me a broader view and taste of food from more places around the world.