However earlier than we reply ‘what,’ first we should reply why? How did Downey get to this place of desirous to outline Canadian meals? It has been a journey value sharing.
He grew up loving meals.
“I wished to eat something I’d by no means had earlier than,” stated Downey. “It drove my household nuts typically as a result of I wished to learn the entire menu. Children menus by no means me.”
However he didn’t develop up with a ardour for cooking or spend a lot time within the kitchen.
It was out of desperation whereas he was in enterprise college in Vancouver that he ended up in a business kitchen. He wanted cash, and a restaurant wanted a dishwasher for a day, however when he confirmed up the fry cook dinner wasn’t there, so he was immediately promoted.
“There was a connection instantly,” remembers Downey. “I actually loved the teamwork, the side of working in the direction of one aim.”
He ended up quitting enterprise college to work at that restaurant. Then New York got here calling, and he attended the Culinary Institute of New York in Hyde Park about 90 minutes North of Manhattan.
“That modified my world and opened my eyes.”
However earlier than we reply ‘what,’ first we should reply why? How did Downey get to this place of desirous to outline Canadian meals? It has been a journey value sharing.
He grew up loving meals.
“I wished to eat something I’d by no means had earlier than,” stated Downey. “It drove my household nuts typically as a result of I wished to learn the entire menu. Children menus by no means me.”
However he didn’t develop up with a ardour for cooking or spend a lot time within the kitchen.
It was out of desperation whereas he was in enterprise college in Vancouver that he ended up in a business kitchen. He wanted cash, and a restaurant wanted a dishwasher for a day, however when he confirmed up the fry cook dinner wasn’t there, so he was immediately promoted.
“There was a connection instantly,” remembers Downey. “I actually loved the teamwork, the side of working in the direction of one aim.”
He ended up quitting enterprise college to work at that restaurant. Then New York got here calling, and he attended the Culinary Institute of New York in Hyde Park about 90 minutes North of Manhattan.
“That modified my world and opened my eyes.”
However earlier than we reply ‘what,’ first we should reply why? How did Downey get to this place of desirous to outline Canadian meals? It has been a journey value sharing.
He grew up loving meals.
“I wished to eat something I’d by no means had earlier than,” stated Downey. “It drove my household nuts typically as a result of I wished to learn the entire menu. Children menus by no means me.”
However he didn’t develop up with a ardour for cooking or spend a lot time within the kitchen.
It was out of desperation whereas he was in enterprise college in Vancouver that he ended up in a business kitchen. He wanted cash, and a restaurant wanted a dishwasher for a day, however when he confirmed up the fry cook dinner wasn’t there, so he was immediately promoted.
“There was a connection instantly,” remembers Downey. “I actually loved the teamwork, the side of working in the direction of one aim.”
He ended up quitting enterprise college to work at that restaurant. Then New York got here calling, and he attended the Culinary Institute of New York in Hyde Park about 90 minutes North of Manhattan.
“That modified my world and opened my eyes.”
However earlier than we reply ‘what,’ first we should reply why? How did Downey get to this place of desirous to outline Canadian meals? It has been a journey value sharing.
He grew up loving meals.
“I wished to eat something I’d by no means had earlier than,” stated Downey. “It drove my household nuts typically as a result of I wished to learn the entire menu. Children menus by no means me.”
However he didn’t develop up with a ardour for cooking or spend a lot time within the kitchen.
It was out of desperation whereas he was in enterprise college in Vancouver that he ended up in a business kitchen. He wanted cash, and a restaurant wanted a dishwasher for a day, however when he confirmed up the fry cook dinner wasn’t there, so he was immediately promoted.
“There was a connection instantly,” remembers Downey. “I actually loved the teamwork, the side of working in the direction of one aim.”
He ended up quitting enterprise college to work at that restaurant. Then New York got here calling, and he attended the Culinary Institute of New York in Hyde Park about 90 minutes North of Manhattan.
“That modified my world and opened my eyes.”
