S2 cooks, how it all began

S2cooks

First off, I would like to acknowledge that I am not a "writer". There will be spelling mistakes, there will be bad grammar, there will be run on sentences and open ended comments. But, There will also be great conversations, wonderful information, and a whole lot of words that will hopefully make you hungry! Now that we have all the formalities out of the way let us begin!!!

Today I would like to talk about why I love what I do! Food and cooking have always been my passion and my purpose. From the young age of two I had the idea set in stone that I was going to work with food for the rest of my life. I never strayed from the idea. And here I am a many years later and continuing my journey as a Chef! But before we get to that, "Chef S2: A brief history"

2 years old - decision to work with food set in stone

2006 - First Kitchen Job at White spot

2007 - First FOH Job at The Hooded Merganser at The Lakeside Hotel

Spring 2011 - Awarded top senior foods student in my highschool graduating class

Fall 2011 - Started Culinary School 

2013 - Graduated Culinary School while working at Rogue on Broadway

Summer 2013 - Brief work term at Trafalagar's Bistro at Sweet obsession

Fall 2013 - Started working at Burgundy Restaurant as Chef de Partie

January 2014 - I assumed the role of Head Chef at Burgundy Restaurant

And that brings you up to date :) 

So as you can see I have had a hospitality filled life. There are other restaurants and hotels I have worked at in between all of the previous milestones in my life (I haven't worked at a milestones though!), and several stages (trial shifts) at some reputable restaurants that just didn't fit my personality. Nonetheless Burgundy was like home and the people I worked with are like my family. I was given a great opportunity at Burgundy and will cherish the lessons and experience it has given me for the rest of my career. 

-S2