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Being a chef is a calling
The next step for Wood Wood has taught courses at Algonquin College as well as The Urban Element on wine pairing. “I taught food and wine mat- ching,” Wood explained. “Wine has to en- hance the food and food has to enhance the wine. It is not just pairing, but enhancing the flavours of both. Finding that perfect match is really sublime.” Wood has a few words of wisdom for someone just starting out. “You just have to be prepared to work really, really hard, ridi- culously hard. There are a lot of long hours and hard shifts. Friends are out partying and you have to work. But it is also incredibly rewarding.” “I can see this job lasting quite a while, but it’s probably the last actual kitchen job I will have,” described Wood. “I’m about 10 years away from what is normally conside- red retirement.” Wood said he’d like to do some consulting, writing and teaching. “I have come from the frenetic world of restau- rants to a much quieter place,”he said.“Steve (Beauchesne) wants us to write a cook book.”
do it,” quotedWood. After working for his father and his uncle as a painter, Wood knew painting wasn’t for him. “I did not like it at all, so I quit,” Wood recalled. “A friend called and said there was an apprenticeship at a restaurant and asked if I wanted it. I said yes.” Wood com- pleted a formal apprenticeship and learned everything from how to hold a knife to how to make proper stocks and soups. From big and small restaurants, as well as catering and a few other things, Wood has taken his trade all over. He owned a restau- rant in B.C., and has helped others along the way. “I was the first chef at Mariposa in Plantagenet,” said Wood. “I lived on the farm and worked in the restaurant. It was great.” Wood believes in giving back to the com- munity he lives in. “That’s what I like about Beau’s. They are ethical and sustainable,” Wood explained. “If I want you to come into my restaurant, I should support your busi- ness, which is exactly what Beau’s does. It’s an amazing place to work on every level.”
Photo Diane Hunter
Bruce Wood, head chef at Beau’s Brewery, said he always wanted to be a chef. In 34 years working in the trade, although there have been some hard times, he has never questioned his vocation.
decades and has never once questioned his career choice. “I’ve had crappy jobs like any- body. But I’ve never questioned the voca- tion of being a chef. I believe it is a calling. It’s either in you or it isn’t.” Wood refers to a poem by Charles Bu- kowski that he says describes how he feels about being a chef. “If it doesn’t come burs- ting out of you in spite of everything, don’t
DIANE HUNTER DIANE.HUNTER@EAP.ON.CA
VANKLEEK HILL | “Being a chef is all I ever wanted to be,” said BruceWood, head chef at Beau’s All Natural Brewery. “I was 17 or 18 when I started cooking and I loved it.” Wood has been a chef for more than three
Chili champ
ATTENTION - HORAIRE DU TEMPS DES FÊTES HEURES DE TOMBÉES POUR PUBLICITÉS COMMERCIALES
ATTENTION - HOLIDAYS SCHEDULE COMMERCIAL ADVERTISEMENT DEADLINES * POUR L’ÉDITION DU VENDREDI 26 DÉCEMBRE le vendredi 19 décembre à 16h * POUR L’ÉDITION DU VENDREDI 9 JANVIER le mardi 6 janvier avant midi. Il n’y aura pas de publication le vendredi 2 janvier * FOR DECEMBER 26 PUBLICATION, Friday December 19, 4 p.m.
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* FOR JANUARY 9 PUBLICATION, Tuesday January 6 before noon. There will be no publication on January 2 nd
Shirley Knoxwas declared "chili champ" at the Hawkesbury Curling Club's Chili Cook- off, on December 13. Following an afternoon of curling with six teams participating, players sat down for a chili tasting with five entries. Knox was also part of the team that won the funspiel, with Pierre Ferguson, Kelly Wiseman and Erica Masse. Seen above are Shirley Knox with defending 'chili champ' JimMaloney. Grande guignolée au Séminaire du Sacré-Coeur
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Photo fournie
C’est le jeudi 18 décembre, lors de la célébration de Noël du Père Richard au Séminaire du Sacré-Coeur (SSC), que les lutins Amy Maheu, Catherine Roy St-Jean, Marianne Brassard, Marie-Sarah Carrière, Sandrine Coulombe et Aube Gourdeau, ont dévoilé la somme amassée par les élèves du SSC dans le cadre de la guignolée de Noël. En tout, ce sont 4363$ en argent ainsi que plus de 3000$ de denrées non périssables que les lutins ont remis aux Chevaliers de Colomb de Grenville.
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