Hello there.
For visiting my blog, I made you fresh cookies for your internet browser. Still hungry? Have another!
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| Monochrome filters make things cooler. Only 80% depressing |
If you don’t know me a single bit (or passed the lonely About Me tab on the right), let me start by introducing myself: my name’s
Clement.
I want to be (you guessed it!) a world-class chef simply because cooking was my guilty
pleasure-turned-passion. Like successful chefs, enthusiasm came at an early
age. Growing up around family recipes & The Food Network, it all inspired me to
enter the industry so that one day I could also inspire others to follow their heart
instead of trying to meet the standards of society for income.
It’s fun & the food business never dies. What’s not to
love (besides the long hours, backbreaking world records for standing & constant pressure
in a race against time)?
Experience-wise, I primarily
started my cooking at Rick Hansen Secondary School & joined the SHSM &
CO-OP/OYAP programs. Working at Alice Fazooli’s for CO-OP, I became a part-time
prep chef (where I finally realized the constant demands for quality &
professionalism in my first glimpse of the industry).
Since then, my philosophy (so far) is:
“In life, the only real
customer you should be cooking for is your happiness.”
Please give yourself a moment to let my philosophical quote sink in & blow your mind.
At GBC, I hope
to gain the skills I need for a great start in the industry. I also want to
work my way closer to that one life-changing opportunity so that I could rise
to become a household name in the decades to come.
(P.S: Welcome to The Cooking Chef.)
