Page 8 - SS Magazine - Digital

SHARP KNIVES. SHARP TA S TE.

SHARP S TYLE.

J A SON GROULX // THE SHORE CL UB

How did you get into cooking? all the time and I continuously develop myself
I have been cooking since I was eight years old, with books, podcasts, and courses.
always asking to help my parents. As I grew I
would continue to cook for friends and family. I connect with people better than me so I am
One of my first jobs was in a restaurant, and I always learning. My network is my net worth!
was hooked.
I would dream and visualize myself being a chef,
What inspired you to pursue cooking and so I knew exactly where I wanted to go.
become an executive chef?
I had a passion for food and cooking. I knew I I also ensure we hire people that are better than
wanted to become a chef, not even knowing me at what they do to ensure we are a well-
what that meant. I think watching cooking shows balanced, strong team. Humbling myself and
with my mom, with the encouragement of my checking my ego at the door has enabled me to
parents to pursue my passion and dreams, made become a stronger leader.
me dive into the industry.
When you’re not in the kitchen, where can we
As I started out, learning and challenging myself find you?
drove me to the top. My ability to become skillful You can find me with my best friend, Allyson. I
very quickly, learning very fast with the mentality could also be having fun with my two daughters.
of doing whatever it takes, made it a quick to rise I enjoy exercising to ensure I am able to have high
to the top for me. energy and be healthy and fit.

How important is timing in the kitchen? When you’re not in your chef jacket, how would
Timing is nothing without communication. It’s you describe your personal style?
our words and our ability to execute on the I dress for success, always ready.
promised times that makes a smooth service.
Most of the time when the chefs tell me how long Any advice for someone looking to become an
it will take for a table, I add three minutes on that executive chef like you?
time, which is usually always right! You need to enjoy extremely hard work and long
hours. You must have patience and enjoy leading
You are quite young to be an executive chef of people. You need to be creative and comfortable
a fine dining restaurant. What steps took you to with being uncomfortable.
where you are today?
I did what everyone else didn’t want to do. I was It will take a lot of patience to get to where you
never scared of any type of hard work. I studied want to go and you must trust your process.

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