Young Guns

When did you decide to become a chef?
My parents and grandparents cooked a lot, so that kind of started it off. I used to watch a lot of Food Network when I was little. I looked up to chefs like Rachael Ray and Michael Smith.

What was your apprenticeship like?
I worked at Biff’s Bistro as part of my co-op, and I did everything wrong at first. One day I wanted to leave early during service, because I had finished my co-op hours, and everyone laughed in my face. I didn’t understand how things worked back then. Now I know that you don’t just leave when you’re done your own work. You want to ask everyone if they need anything first. I also worked at Canoe and spent a lot of time with John Horne. It was intense. He whipped me into shape. I learned the basics, like knife skills and staying clean and organized.

Biggest challenges?
Not having time for myself. It’s hard when you’re working so many hours, not being able to hang out with your family or have much of a social life. I work 50 to 60 hours a week, sometimes more.

Lessons learned?
You have to learn to manage your time well. And don’t take anything to heart. People can get mad and just say stuff. There were times when I wanted to give up, with all the hard services and all the yelling. But I didn’t give up, and it’s been worth it.

What are some misconceptions about today’s generation of young cooks?
If someone is serious about getting into this industry, they will behave like they did in other generations.

Five-year goal?
I think I’d like to stay with this company. I don’t plan on leaving to go work in another country or anything right now, but my mind could change in the future.

When did you decide to become a chef?
It happened organically in my teens watching Alton Brown on the Food Network and realizing the effort and science involved in everyday food. He was my realization.

What was your apprenticeship like?
At age 16 I worked at West 50 in Mississauga. It gave me my first taste of a hard-working kitchen and of working long days. I would work nine-to-five at West 50 then go wash dishes at another restaurant till 1 a.m. Washing dishes didn’t last – I gave that job up and worked for West 50 full-time. I consider Olaf Mertens at West 50 a mentor. Also, Douglas McMaster of Silo in Brighton, England. Silo taught me how to produce honest food while being conscious of the product and the waste involved. Doug reprogrammed the way I will forever approach food.

Biggest challenges?
Separating yourself from everyone else. It’s far too easy to follow a trend just to build your name. Stay confident that your own approach to food is unique and will stand out.

Lessons learned?
Trust the product you work with. Know the flavour and resist the temptation to cover it up with unnecessary things. Highlight the product, don’t mask it.

What are some misconceptions about today’s generation of young cooks?
That they are entitled and not willing to work hard. If that’s the mentality, you’re on the wrong foot.

Five-year goal?
I wanted to open a restaurant here in Toronto, but then I read an article from a chef whose regret was not enjoying this youth as a cook more. He was always fixed on the idea of owning his own place instead of taking in the moment in front of him. I don’t want to be tied down. An owner of a restaurant cannot go and do a stage in Japan or Copenhagen.

When did you decide to become a chef?
I took accounting in university, and I didn’t really like it. I had a hobby of cooking at home, so I took a course at George Brown to see how it would go, and I really took to it.

What was your apprenticeship like?
I did a stage at Canoe, and later I went to Splendido. That was where I really got into cooking. They work incredibly long days, and they make these magnificent plates. That was my first real kitchen job and it was insane to see all of that. Being there was like being a kid in a playground for me. Jeff Lapointe was the chef de cuisine, and I consider him a mentor. He was there every day: first one in, last one out. He is a true chef. He made sure to constantly teach me and not just throw me in the back to do meaningless prep jobs.

Biggest challenges?
You’ve really got to learn how to manage your time. Even if you’re done what’s necessary for the day, there are always more things you can do to get ahead, because you never know what could go wrong.

Lessons learned?
No matter what happens or what is said during service, it means nothing later on. One cook could be swearing to the other, but they really don’t mean it at all.

What are some misconceptions about today’s generation of young cooks?
You sometimes hear that young chefs just want to be on the Food Network while putting in minimum hours. But once they do their first few kitchen shifts, they’ll realize that’s not easy. You really need to be talented to get far. If you go at it half-assed, you’ll end up at the bottom. You won’t go anywhere.

Five-year goal?
Pursuing cooking as a career is pretty rough financially. I’ll be honest: cooks don’t make a lot of money. But for right now, cooking is the only job I can see myself doing.

When did you decide to become a chef?
I discovered my passion for pastry when I was pretty young. Growing up, I realized I enjoyed baking and cooking at home. Ibaked for my family and friends. If they wanted cupcakes or cakes, they would talk to me about it. I’m also a vegetarian, so pastry is a bit more flexible with the kitchen environment for me.

What was your apprenticeship like?
I wanted to get some experience before going to pastry school, so I worked at Miller’s Scottish Bakery in my hometown. I was there for about a year, and then I went to two different pastry schools: the Culinary Institute of Canada in P.E.I. and then Maison Christian Faure in Montreal. Phil Miller, who owns Miller’s Scottish Bakery, was really patient with me. Instead of just asking me to do things, he explained why we did things specifically. Leslie Steh from Colette has also been a huge mentor. She took me under her wing and taught me how to work quickly and efficiently while also having fun.

Biggest challenges?
Adapting from work to school. Both schools I went to prepared me pretty well skill-wise, but nothing can prepare you for the physical and mental differences of working in a kitchen full-time.

Lessons learned?
Always keep learning. Stay positive and enjoy the people you work with. And make sure to have a little bit of fun.

What are some misconceptions about today’s generation of young cooks?
There’s been talk that millennials are lazy or entitled. But employers just have to have faith, because lots of us are hard-working and willing to put in the hours.

Five-year goal?
Hopefully I’ll still be working in pastry, but I’d like to maybe work abroad. One day maybe I’ll open up my own place. But I like to keep my future a bit open.