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Dan Creyke |
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| Class Graduated |
Profesional Culinary |
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| Year of Graduation |
2005 |
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| What did the NWCAV experience mean to you? |
I came to NWCAV after a long career as an ESL teacher in Thailand, Italy & Canada, but I knew that cooking was my calling. I graduated from the Professional Culinary program in December 2005. |
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| Where are you working now? |
After completing my 12-week practicum at C Restaurant here in Vancouver I was hired full-time. I started in Garde Manger and ran that station until Sept 06 then moved to the "grill" until May 07 where I was responsible for the stocks and braises, as well as all the mise-en-place for the station. I was tournant from May to Sept 07, working all the stations and doing lunch service once a week. I’m currently the butcher. My responsibilities include butchering and preparing all the proteins for service, as well as a good amount for Nu and Raincity Grill, (our sister restaurants). I also do most of the ordering / receiving and a fair bit of walk-in organization. |
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| What are your long term goals? |
Career highlights to date? Probably just having made the progress that I have in the relatively short amount of time I've been in the industry, having proved to my chefs and colleagues that I am an asset to their kitchen. For the future, hopefully a position where I can continue to develop and learn, as well as hone the skills that I have, and keep gaining responsibilities and value.
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| Information you would like to share with prospective NWCAV students |
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