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.
Moving back home to Ottawa, I was very excited to jump into the downtown scene. I started working at Common Eatery a very lively restaurant/bar attached to a clothing store. They are also a coffee shop during the day. A very small kitchen crew of 4 people doing 50+ covers a night with two different menus. An awesome experience working with local farmers and suppliers...
...I have now relocated to Cold Lake, Alberta! I started my winter by working at Kinosoo Ridge Snow Resort as the kitchen supervisor. The season has brought many experiences and knowledge about the area, people and events such as Snojuhla. I enjoy supervising very much but still am very active in cooking while in my role. I look forward to returning next winter.