I am the Owner/Operator of Chz Plz in Port Dalhousie. I started as a Garde Manger Cook at the Lake House during college, worked there for four years, and moved up to Sous Chef. After that, I spent some time working at a brunch restaurant, and then I decided to open Chz Plz.
Influence and inspiration
I grew up in Owen Sound, Ontario and, in high school, cooking was really the only career I was interested in. I was always a hands-on learner, not a book learner.
I think I made it my own by bringing more of a cheese culture to the Niagara region which wasn’t there before.
Standout NC experience
Culinary school taught me the basics of what I needed to know working in a professional environment. I had worked in kitchens before college, but Niagara really helped me dig deeper into knowledge.
I also met a lot of people at college that I still talk to these days in business.
I wasn’t involved in extracurriculars because I was also working full time at the Lake House Restaurant.
My most memorable time was the first year Baking course with Chef Keith Ellis. His class really gave me the confidence to continue cooking.
Words of wisdom
I think the biggest advice is to experience it, whether that is to work at different restaurants or eat at different ones or both. There is a never-ending amount of knowledge that you can learn from the food industry.
College is the first step but really exploring and learning keeps you going throughout the years.
