""Born in Newfoundland, Trevor started his food industry journey at Winchesters, a local hotel restaurant in his home town, Clarenville, Newfoundland as a dish washer. Watching the chefs do their thing from a distance, one could of guessed that it wouldn't be long before the desire for cooking would erupt. In a very short time Trevor was given a chance to prove himself and a love for cooking became quickly apparent.
It wasn't long before he found himself under the wings of Chef and Pastry Chef Chris and Stacy Sheppard at Gaffers Gourmet Bistro, in Clarenville.
As his passion for cooking grew, so did his desire to move. Trevor soon found himself in Toronto where he felt the need to attend the culinary school of George Brown. Over an eight year period, he found himself working at places such as Luce, Rogues, Trattoria Timone and the 360 Revolving Restaurant, at the top of the CN Tower, Canada's own wonder of the world. During this time Trevor mentored under chefs such as Food Networks Robert Rainford, Greg Couliard, Guy Rubino and Michel Fronteddu, where he advocated the importance of only the best quality ingredients making it to the plate.
There is a saying in Newfoundland, ''you can take the man out of the rock, but you can not take the rock out of the man.'' Trevor was feeling a heavy desire to return to his native Newfoundland. So finally in 2009, Trevor made his journey home, and finds himself working at the Fairmont Newfoundland Hotel.
Now in 2011, he has taken steps to bring the passion and the talent that he developed from abroad, and bring them to the tables of his local friends and neighbors, right here in Newfoundland.
Trevor now offers his latest Project, Personal Chef Services by Kenson Catering, and with it he says,''I am bringing an urban, peasant feel to your tableat home, with the hospitality only Newfoundlanders are known for.'' ""
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