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Niko Bourassa-Wright |
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| Class Graduated |
Professional Culinary |
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| Year of Graduation |
2008 |
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| What did the NWCAV experience mean to you? |
Before attending the NWCAV I really had no idea what I wanted to do as a career. I have always had an interest in cooking and when an opportunity to go to culinary school arose, I gladly took it. It was beyond anything I had imagined. The chefs were amazing instructors and made every day interesting and exciting. Before long, I found myself deeply emerged in a culture that I now look forward to becoming part of. This school has opened doors for me and helped me find a better path in life. |
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| Where are you working now? |
Currently I am not working but should be starting a practicum soon. |
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| What are your long term goals? |
The most important thing for me now is to get experience as a beginner in the field and decide what part of the industry I want to work in. |
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| Information you would like to share with prospective NWCAV students |
1. Learn to make very detailed/accurate task lists (it will save you in exams, etc)
2. Buy a sharpening stone and keep your knives razor sharp (it's safer and knife cuts are easier)
3. Trust the chefs. They really, really know what they're talking about.
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