- I hear that you were a math teacher
before turning to the idea of becoming a chef. What made you make that giant leap?
While I was studying to become a math teacher, I was
cooking a lot, but just as a pastime. The more I was learning about food and
cooking, the more I wanted to learn. I was getting more passionate about
cooking then I was about math. Taking advice from friends and family, I decided
to take the leap and went to cooking school.
- What made you want to become a chef?
Math teaching aside, when did
you first know that being a chef might be the career choice for you?
I think that deep inside, I always
wanted to work in the food industry. Being younger, my mom used to teach me
some things in the kitchen. I've always enjoyed eating. This interest in good
food led me to try to cook for myself or for some friends and furthermore to
become a chef.
- What was it like – Day one at École hôtelière de la Capitale?
My first day at École Hôtelière was very nice. So
many things I had to learn. I was excited to start and learn the basic
techniques of French Cuisine.
- How did you get selected for the S.
Pellegrino® Almost Famous Chef Canadian Regional Competition?
One of the Chefs at school asked if anyone was
interested in entering the contest. We were four candidates. We had a mystery
box challenge and other Chefs came to choose their favorite dish. I was
selected to represent my school.
- How did you prepare for the
competition?
After deciding on what I wanted to cook, I spent a
lot of hours practicing, rethinking, adjusting, tasting and planning my
routine. Taking advice from teachers at my school.
- Whenever I watch cooking competitions,
I feel incredibly stressed and can’t imagine the pressure. What was the most challenging part for
you?
During the competition, the most challenging part
was to adapt to the context: a new environment, plenty of people in the room,
time flying away. I wanted everything to be done right and to taste good.
- What was the inspiration for your
winning dish?
My signature dish was inspired by where I'm from and
my experience as a young chef. I wanted to put forward products from Quebec
(veal, cheese, squash). My plating is similar to the things we do at the bistro
where I worked. The polenta was inspired by a stage that I made in
France.
- What will you do to prepare for the
finals?
To get ready for the finals, I will review my
recipe, rethink my routine, make little adjustments on the plating and focus on
the fact that I have a real chance of winning.
- Where do you see yourself in five
years?
I don't know precisely where I'm going be in five
years. I know for sure that I still be cooking. I'd like to travel and learn
from different chefs.
- Anything else you’d like my readers to
know about you, about changing careers, about following dreams….
When seeking happiness in a career, I'd say “GO for
it”, follow the path that you're most passionate about. Passion for what you do
will always get you through adversity.
Overall results:
-The 2013 Overall Competition Winner: Kristen Thibeaul, Le Cordon Bleu College of Culinary Arts Boston
-The Acqua Panna Fan Favorite Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The Mystery Basket Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The People's Choice Award Winner: Kristen Thibeaul, Le Cordon Bleu College of Culinary Arts Boston
-The Signature Dish Winner: Acenette “Ace” Gonzalez, The Culinary Institute of America - San Antonio
-The Acqua Panna Fan Favorite Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The Mystery Basket Winner: Jean-Christophe Comtois, École Hôtelière de la Capitale, Québec
-The People's Choice Award Winner: Kristen Thibeaul, Le Cordon Bleu College of Culinary Arts Boston
-The Signature Dish Winner: Acenette “Ace” Gonzalez, The Culinary Institute of America - San Antonio
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