Chef in Toronto, Ontario

Ive been cooking since high school, did an apprenticeship and recieved a scholarship to humber did a cooking class there while working in 5 star. Stayed in fine dining (o&b) while taking on other jobs. I learned many skills along the way in these restaurants i used that to get my first job as a 1st cook at real momos a small kitchen where you are basically short order with a few added menu items(one guy cooking at a time). This helped me with timing and being responsible for a kitchen alone. I then was offered a kitchen manager job at one of competing restaurants for better pay, hours and experience. I managed the kitchen for a year. At this restaurant I had to feed large parties and worked with a variety of different menus doing al a carte, buffet plus doing open menu in a place that seats more than 300. I then had a baby and took a few years off