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Joshua.adamo@hotmail.com
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As a cook i push myself to be the best. I strive for perfection, and it is my goal to learn and train under the best in the industry. I am a young cook living in Canada, and i am hungry to become an industry leader.
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Auberge du pommier
Line Cook
Canada
Toronto
About

I fell in love with cooking as soon as i was old enough to sit on the counter and watch my grandfather fry potatoes. It was something about how simple and delicious potatoes were with noting but salt and extra virgin olive oil. I was always in the kitchen as a kid. With my mother, grandparents, whoever was cooking i was right there asking questions, and often times thinking i knew a better way. Iv always had a deep interest in food and started cooking for my family as soon as i was allowed to use the stove. When i was finally old enough to get a job i went straight for the industry working as a prep cook at an italian restaurant near my school. After school while my friends played sports and studied i scrubbed pans and cut vegetables. I learned basic skills like how to hold a knife, and how to work fast, organized, and how to work as a team. Not long after i started working diner service making pizzas and salads. Then again soon after i graduated to the hot line. Before i knew it i was 18, coming up with diner specials, and expediting a hot line doing 150 covers. I reached my peak at that restaurant so it was time to leave. The city i grew up in did not have the best food scene. So after culinary school i packed my knives and moved to Toronto (where i am currently living). I got a job at one of the top fine dining french restaurants in the city and it was here that i was broken down and rebuilt. Iv learned many things here and have grown to be a much stronger cook. I am still learning, and still pushing myself to grow everyday. My next step will be Europe. I want to train under the best chefs in the world, and learn what it takes to run a 3 michelin starred restaurant.