What is it like being a culinary school chef?
It’s a neat combination of two worlds. We’re teaching, but we’re also executing a meal while doing so. We’ll be on stage, so to speak, doing everything we’re talking about. It’s live, so it’s a bit more challenging than the restaurant or catering business where everything is usually behind the scenes. What appeals to you about this new role? I was the visual merchandising manager at Stonewall Kitchen before taking on this job. I occasionally helped out in the cafe, but essentially I’d been out of the cooking business since moving up here a few years ago. I’m really excited to get back into food work. I’ve missed it. This whole school concept intrigues me. It’s something completely new and different and I’m rejuvenated by the idea. What inspires you in your cooking? I like recipes that are simple and use fresh ingredients. When I read a recipe I can tell immediately if it’s going to be something I’ll enjoy preparing and eating. I don’t like things that are too complex; I think sometimes
Related Questions
- Are there other programs at George Brown Chef School that I will be eligible to study after graduating from the Culinary Management (Integrated Learning) Diploma Program?
- What essential culinary techniques will I learn in a Culinary School/vocational culinary program?
- Is going to a culinary school a necessary step in becoming a chef?
