EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 83 Union Local 613 315 Somerset Street West, Ottawa ON http://union613.ca 2nd biggest challenge, it would be the constant adaptation to situations. Constantly thinking on your feet and coming up with a solution is tough - I'm definitely more of a sit down and plan guy. I write lists and I try to plan my day. I would not be a good person to be on Top Chef [laughs]. Not enough time to think. 5-minute meal you make at home for yourself? I don't eat at home that much, but I'm definitely a grilled cheese sandwich guy. What 3 ingredients could you not live without [excluding salt, pepper, olive oil]? I use a lot of hot sauce [Frank's Red Hot, in case you wondered]. I also use a lot of Worchestershire Sauce. And, oh, probably bourbon. I put bourbon in a lot of stuff. Any advice you'd give to aspiring chefs? Just kind of figure out what direction you want to go within the industry and keep your eye on the prize. If you don't want to work in Fine Dining, don't work in fine dining. You don't have to. If you want to work in a casual restaurant, find one that serves food that you enjoy cooking and you want to be a part of. It's just figuring out what's right for you. Like I said, fine dining isn't for everyone and it's a hard lifestyle to lead, but if you do want to get into that, find somewhere and take a low paying job; keep your head down, work, listen and absorb everything.