SUPPORTING PARTNERS
Industry Award - Back of the House: Bernard CasavantBorn and trained in British Columbia, Chef Bernard and his wife Bonnie, currently operate The Sonora Room Restaurant at Burrowing Owl Estate Winery, Oliver, B.C. They have two children, Kristopher 26, and Steffanie 24, both pursuing their post secondary interests. Chef Bernard's cooking career began with the encouragement of his grandmother, and at age 16, he started with the position of cook at a local hotel. He states, "My Grandmother is the one who instilled in me my work ethic and drive, and my passion for respecting the food and the people who produce it" His current food philosophy still reflects this. "Keep it simple, feel the food. Treat people how you would like to be treated, be humble, as after all, it is all about good food, good techniques, and good if not great staff." Chef Bernard believes strongly in working with local farmers and producers to bring the freshest food to his guests. His long term working relationships with local and International suppliers ensure a world class dining experience for all his guests. Chef Bernard completed the Culinary Arts Program at Malaspina College, Nanaimo B.C. in 1976. Upon graduation, he received the "Most Outstanding Student" award. He received his Certified Chef de Cuisine certification in 1986, one of the inaugural Chefs in Canada to complete the exam.
His very extensive positions include:
Accolades include:
While in Whistler, Chef Bernard was regarded as "The Chef" for exclusive events and has catered at Akasha, Chateau du Lac, Four Seasons Resort, Ancient Cedars, Pan Pacific Hotel, Westin Resort and Spa, Blackcomb Helicopters (exclusive Mountaintop receptions), and Blackcomb Snowmobiles (dinner tours). Interview with Bernard CasavantWhat was your first job in the industry? In 1973, I was a prep cook at the Greenwood Motor Hotel in Port Alberni, B.C. What is the most memorable moment of your career? Representing Canada at the Bocuse d’Or competition, an international hot kitchen competition where I had to cook off nationally in Toronto and I won the right to represent Canada in 1991 in Leon, France. What advice do you have for people just starting out in the industry? To be passionate, to believe in yourself and to persevere – it’s a tough industry but the rewards will be there. What do you think is the biggest issue facing restaurateurs today? I guess everybody will throw staffing on the table. Interest in the industry is declining, and for the restaurateurs, possibility. What’s the next step for raising the bar in the B.C. foodservice industry? I think being involved from the grass roots, involving the youth and campaigning to show them the success rates rather than the failure rates, and supporting our teaching institutions during the transition time. Interview by Jessica Scharien Click on the images below to start videos Introduction movie shown during the BC Restaurant Hall of Fame Gala, April 2008. Interview and award acceptance speech recorded during the BC Restaurant Hall of Fame Gala, April 2008. For more information, click here: http://www.chefbernards.ca/restaurant/about.asp |