 |
Tracy Smee |
|
| Class Graduated |
Professional Culinary |
|
| Year of Graduation |
2006 |
|
| What did the NWCAV experience mean to you? |
I graduated from the Spring 2006 term of Professional Culinary Program at the Academy. I pursued a culinary education at NWCAV in order to become the cook aboard the motor yacht I crew with my partner. |
|
| Where are you working now? |
I plan menus, cost and provision, prep and cook (and clean up after!) all meals for as many as 12 people aboard a boat that can cruise offshore for weeks at a time. My favourite part of the job is when a guest extends a sincere thank you. |
|
| What are your long term goals? |
This year I'm working on speeding up prep time, simplifying recipes and improving my fish cleaning skills! One day I hope to open a beachside bistro where I can serve a ceviche of the day, and to make a difference in the areas of reef conservation and food security.
|
|
| Information you would like to share with prospective NWCAV students |
|
