Is going to a culinary school a necessary step in becoming a chef?
There are a lot of self-taught chefs. It’s quite possible to become one just by researching and reading. Everybody’s path is different. Some people like to go to school whereas others prefer gaining work experience. I decided to go to the culinary institute because I wanted the formality of an institute. What steps did you take to develop your career further? I went to London to travel, hoping to eat and taste everything there. I ended up working for free as a cook. That’s how you break into the restaurant industry in western restaurants in Europe and North America. If the chef likes you, you’ll become part of the team. After a year, I went back to Winnipeg to open a restaurant. The food was French-based, like what I do here. What brought you to Asia? I wanted a change. Winning the Canadian culinary championship put so much pressure on me. Everybody was judging me. I lost the meaning of why I wanted to do this. Then an opportunity came. I was catering a dinner in Toronto and a lady tol
