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Staging on East Coast

post #1 of 2
Thread Starter 
I"vet been working in Professional Kitchens on the East Coast of Canada for 10+ years, and a couple years back took my first Executive Chef Job at a regional hotel chain in the Maritimes @ 23, coming up on 2 years in the current position and am feeling very comfortable with how far our food service has come in a few short years. The hotel completed almost a full year of renovations, about 3 millions dollars was invested and a complete overhaul of the property was carried out. We are including more local and regional products than we ever have while keeping prices reasonable as we are located in a blue collar working class town as most of the Eastern Canadian provinces are. It has come a hell of a long way

With all that being said I would like to think of myself as a very humble, hardworking, ambitious and passionate young chef, and Inthink everyone would agree on this forum that one never stops learning in the kitchen. Most likely by November 2016-May 2017 I will want to move on to my next challenge, wherever that may be.

What I'm looking to do is potentially line up some stages in a city on the East Coast, most likely Halifax, Fredricton or Moncton.

I have vacation time to use up this coming fall/winter and would be interested in making a weeks trip out of it and hit 2-4 high end restaurants.i think I'm most interested in leaving the corporate style hotel kitchen and heading toward the restaurant style kitchen where you can really let your creativity and ability to try new ideas/techniques take a life of their own.


Any of the RCR Group restauraunts in Halifax would be great, Cut, Waterfront Warehouse etc. Chives Bistro, Gio, Stories, Fleur de Sel in Lunenberg,Those are the scopes of the Restauraunts I'd be interested in staging in. Being from Prince Edward Island originally maybe there's some restauraunts in New Brunswick/ Nova Scotia I'm not even aware of, and if that's the case feel free to hit me with some suggestions.


I have my Cook Red Seal Certificate obtained in 2012, as well would be more than happy to send off a resume and cover letter to any restauraunts who would potentially be interested.
I also have a very supportive GM who is all for this type of skill development.
I'm not sure if this will help me line anything up, but I figured it couldn't hurt, even supposing I met one contact through the form.
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Thanks in advance for the help guys, cheers

EastCoast101
post #2 of 2
Hey EastCoast,
I've been working in Halifax for the past 7 years. I'm not sure if you're still looking, but I can give you a few suggestions. Firstly, if you're going to try for RCR, try to avoid the Waterfront Warehouse. It's not a high end place like their other restaurants Onyx and CUT. I would also recommend checking out some of the smaller places like Edna, or Chez Liz. What I would recommend is doing some Google research. Search Halifax restaurants and just start reading menu's.
I don't know if this will be any help, but I hope it does. If you have any questions about the Halifax restaurant scene I may be able to help. Good luck!
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