Carol Chow: "It is really important to have a mentor." |
Carol rightfully takes her place in the kitchens of Hart House restaurant,
Carol switched tracks early in her university life to pursue her passion for fine food. She recalls, “After graduating high school I started taking some business courses at the UBC to enter into the CGA program. After almost two years I decided that that was not the correct career choice for me.”
Good thing for us food fads, Carol followed her heart, or more precisely, her nose. Upon graduation from the Dubruille Culinary Institute in 1987 she took on her first posting at Umberto's Settebello Restaurant on
walk my dog and just take it easy my Japanese mandolin. Also my dog Dusty! we continue making great progress we are being known for our restaurants.
10 years from now...
I hope to still be involved in the industry, perhaps on a different level.
I love (to)...
I dislike...
people who fake allergies to avoid saying they don't like a certain food!
Favourite haunt...
it depends what I'm craving (food that is!)
Favourite possession...
I wish for Canada...
This was followed by two years as Chef with John Bishop at his restaurant on
It was then after a ten year stint with Janet McGuire and her Beach Side Cafe in
Carol fills us in on what makes her job by the fires so hot: “I love the different seasons and the variety of tastes and experiences that each day brings. It is also the instant appreciation of satisfied diners that gratifies me and keeps me going!”
As for cooking at home, “It’s the simplest of dishes for myself” says Carol who lives by herself and her beloved dog Dusty, “but I like to cook well for my guests!”
Her advice: “You must have a solid commitment and passion for catering, as it does not come with money or glory initially and the hours are long and hard.”

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