Tell us a bit about your culinary background?

In 1980 I graduated from Algonquin College, School of Hospitality, Chef Training Program and obtained my Red Seal Certificate of Qualification. Over the next decade, I worked my way up from Line Cook to Chef and even took on a sales job with a food distributor. I’ve been on the front lines with High Liner Foodservice for over 15 years, helping operators place craveable seafood on their menus. I also teach cooking techniques part time at Algonquin College and I’m the President of the CCFCC Ottawa branch.

What was the first meal you remember preparing?

It was a hot and cold buffet. As an apprentice, my job was to prepare large showpieces. Chaud Froid was very popular when decorating Whole Salmon, bone-in Hams etc. It was very time consuming and there was no room for error.

I have fond memories of being front and center at the HUGE Hip of Beef carving station. I was so nervous! I will always remember the smiles on the guest faces when they approached my carving station. They in turn made me smile when they complimented my beautiful display. Interacting with the customer is something I’m very passionate about to this day. 

What’s your favourite High Liner Product?

I love fish fillets, any fish fillet! Working with various fillets allows me to use different cooking methods and be creative. I recently did a demo in front of a culinary class. The goal was to take the fear out of cooking fish and have fun while cooking. I used the Mirabel Trout fillet and made a Spicy Pecan-crusted Trout. Wow, it sounds complicated, but if you have all of your mise en place ready in front of you, the rest is simply pleasure. I had only 2 induction cookers and 2 frying pans and showed the students in under 10 minutes how simple and fun it is to create a beautiful plate for someone!

It seems like you really enjoy grooming the next generation of chefs!

In my 36 years in Foodservice, I was fortunate to work with Chefs that groomed me for what I am today, In return I want to share the experience and knowledge that I have accumulated over those years. If I can make a difference in someone's career or life then that's what makes me happy. This is a big part of who I am!

One organization that I volunteer at is the Ottawa Mission. The Ottawa Mission serves 1,200 meals a day. When I walk into that kitchen, I feel good and happy to know that I am giving back! For 11 years Chef Ric Watson has run Food Service Training Program that takes eligible candidates who are on Ontario Works or some other form of assistance and over a five month period gives them job skills to gain employment in the food service industry. They teach them theory/food safety/hands-on. They have a 90 percent success rate of people who found and maintained work.

Is your establishment in need of some seafood renovations? Drop us a comment below or send an email to info@highlinerfoodservice.com. We have seafood specialist in every province!