Career Profile: Culinary Arts

The Science and the Art of Food

You’ve probably heard the expression: “If you can’t stand the heat, get out of the kitchen.” But for many, the heat might just be what they’re looking for. A career in the culinary field is not only exciting and full of sizzle, but is also deeply rewarding, and can bring out the inner artist in you. But as much as it is fun, it also takes an abundance of responsibility, which is where the above quote rings true.

Youthink had a chance to catch up with Chef Chris Levesque, head chef of Joey Burrard, to tell us some more about working in the culinary world. As a former hockey player by trade, he discovered a new passion for cooking, and now – well, let’s just say that he lives life very tastefully.

YT: What motivated you to get into a career in the culinary field?
CL: At first, I just wanted to learn some things about the kitchen: How does it work? What are the best practices in this area? How do you use a knife properly? But then, I got drawn in by the great atmosphere and team environment. I have now become very attached to developing and helping others achieve their goals in the culinary field.

YT: What is a typical day at work like for you?
CL: I always start my day with a “profit walk,” which includes all of the expenditures from the previous day (labour costs, returns, waste, sales). I will then check on the day team to ensure that they are on time, and then proceed to do a quality check on the line to make sure that all of the product that is stored on line is 100 per cent [quality] for the customer. Next, is the lunch service. I will expedite and impact during these two hours to ensure great results to the customer. I will then spend my afternoon either in the kitchen with the guys, talking with customers, sometimes in meetings or having one-on-ones with staff. I’ll do the same procedure all over again with the night team.

YT: What personality traits should one possess to achieve success in this field?
CL: You need to be disciplined, be prepared to set the standards and follow a strict routine if you want your staff to do the same. You have to be organized, and most importantly, you have to be someone that people want to work for. I know that this is very ambiguous, but you cannot hire, train and develop a team of people who want to go to battle with you.

YT: What is the range in salary for a beginner to an advanced employee?
CL: I will usually hire a brand new employee between the range of $9 to $11 an hour. A sous chef’s salary will range between $40,000 and $55,000 [per year] based off of the sales volume of the specific store that they work at. A chef’s salary will range between $55,000 and $90,000 [per year] based on the sales volume and the profit level of the specific location.

YT: How long has it taken you to get to where you are now?
CL: I’ve been working with Joey for 12 years now, but only the last five to six years have been full time. I started pursuing this as a career when I stopped playing hockey.

YT: Are there any risks you have to take in choosing this career?
CL: There are numerous risks along the way to have any success in the world today. You have to commit when you do not know what the outcome could be, or if you are going to succeed or not. The most successful people that I know are not afraid to stick their heads out there and they are not afraid of failure. They are also very quick to learn from these failures and apply them to everything that they do from that point forward.

YT: What should a high-school student’s first step be if they want to achieve a career in the culinary field?
CL: This is a tricky question as there are so many paths that can lead you to the end result. If culinary is your passion, then I would find an employer who offers a great apprenticeship program for the Culinary Red Seal, and continue along that path. I had great success just working in the field and learning on a daily basis – I have yet to go to school to receive my Red Seal.