Jun 2013 - Oct 2015
Started as cold line cook and worked up to Tournant. Cooked dishes that reflected seasonal menu changes. Became familiar with a range of cooking techniques. Made pasta and stocks daily. Butchered various meats and seafood. Prepared vegetables for salads, appetizers and entrees. Developed knife skills and portion control. Cleaned and maintained station throughout service.
Nov 2012 - Jun 2013
Worked under Chef James Baron. Opened the restaurant each morning. Started by cleaning stove burners and scrubbing/refilling deep fryers. Responsible for receiving orders and processing them. Cleaned and maintained fridges and food storage areas. Completed list of prep tasks that could include; making doughs, starting/straining stocks, butchering seafood/meats, cooking and shucking lobster, smoking salmon, and starting dessert items such as profiteroles or financier cake.
Sep 2010 - Dec 2011
Started as an Oyster shucker at the busiest Seafood restaurant in Alberta. Progressed to the cold station. Was in charge of night time appetizers, on busy nights we could do 160+ people. Enjoyed it and wanted to learn more so I applied to cooking school.