I overheard a mother tell her adolescent son, quite emphatically, that There is no future being a chef. I was tempted to interrupt and say, So what are your thoughts on food blogging? Is there a future in that? I refrained, since it was none of my business, but seeing his discouragement was heart breaking.
In North America, being a chef is no longer a blue-collar default job but a desirable career.
The majority of chefs tend to find their way by starting in the dish pit. It is one of the few jobs available to anyone of legal age and requires no formal training. Many treat it as a temporary job, but often find themselves exploring other positions in a restaurant. However, for some people, the role of a chef is not just a job they happen to fall into; it is one they seek.
Being a chef is much more than putting food on a plate. It is a trade requiring dedication, an understanding of science, art and business, and, of course, passion. Thick skin and a tolerance for long hours help, too. It can be mentally and physically challenging, but any success comes with hard work and determination.
From June 5 to 8 at BC Place, Skills Canada British Columbia (Skills BC) is promoting skilled trades as a first-choice career. I highly recommend the event to those curious about entering the culinary industry. There will be culinary competitions, Try-a-Skill demonstrations and networking with culinary experts.
One of these experts is Quang Dang, the executive chef at the award-winning fine dining restaurant, West. Chef Dang originally came to Vancouver to continue his engineering degree and fulfill his dream to train for Canadas national field hockey team. At 16 years old, he started at Joeys Restaurant washing dishes and he later found himself cooking to help pay the bills. He eventually realized cooking was his true passion and changed his career path entirely.
From washing dishes to creating and cooking the food that goes on them, he has come a long way and hasnt looked back.
He believes cooking is [his] ticket to happiness and encourages youth interested in the industry to pursue it.
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Find Mijune judging cocktails at BC Hospitality Foundations Dish n Dazzle charity event at Pan Pacific Hotel on May 30 ($75/ticket), and at Les Dames dEscoffiers Umberto Menghi An Evening in Tuscany at Four Seasons Hotel on May 31. On June 4 Wildebeest also invites Chef Justin Leboe from Calgarys Model Milk for a 6 course Visa Infinite collaboration dinner paired with cocktails from Vancouvers top bartenders. Discover more of her passion for food at FollowMeFoodie.com or follow her on Twitter @followmefoodie.
