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Chadd McArthur
"I take my dessert skills as seriously as I do all my cooking. Roasting foods correctly is as important as cooking the perfect fillet of turbot, or canon of baby Pyrenean lamb."
-Gordon Ramsay
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Chef Societies
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Epicurean World Master Chef Society
Senior Apprentice
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Federation of Chefs Scotland
Member
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"Cooking should be a carefully balanced reflection of all of the good things of the Earth."
-Jean and Pierre Troisgros
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Education
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2001:
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Patisserie Papers
Obtained Canadian Standard Certificate of Qualification
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1998:
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Chef Papers
Obtained Canadian Inter-provincial Standard
Certificate of Qualification (Red Seal)
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1998:
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George Brown College of Hospitality
Graduated Patisserie Program
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1997:
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Humber College of Applied Arts
Obtained Chef/Culinary Management Diploma
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1994:
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Stephen Leacock Collegiate Institute
Obtained O.S.S.D.
President of Student Council 1994 & 1995
Vice President of Student Council and Social
and Chairperson 1992 & 1993
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"As a kid, I got three meals a day. Oatmeal, miss-a-meal and no meal!"
-Mr. T
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Languages
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Basic Understanding of French
(Written and Verbal)
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Basic Understanding of Amercian Sign Language
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"Some people wanted champagne and caviar when they should have had beer an hot dogs"
-Dwight D. Eisenhower
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Special Courses
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* Ice Carving Courses
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* Safety & Sanitation Training
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* Meat and Livestock Courses (Eurest)
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* Astute Businessman's Course (Eurest)
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* First Aid Training
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"Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life."
-Georges Blanc
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Interests
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* Designed and created Internet Web Pages
for Relocation Realty Ltd.
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* Have an extensive collection of culinary
books, magazines and menus
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* Play hockey, rugby, horse riding
and numerous other sports
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* Study music and play various instruments
(guitar, drums, piano, banjo, etc.)
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* Attend The Peoples Church, Toronto, Canada
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"Cookery in not chemistry. It is an art. It requires instinct and taste rather than exact measurements."
-Marcel Boulestin
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Sept 05 - Present:
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Liaison College
Toronto, Canada
Chef/Instructor
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Sept 05 - Present:
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Chef For All Seasons
Toronto, Canada
Chef/Proprietor
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Sept 05 - Present:
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Lilac Valley Catering
www.LilacValleyCatering.com
Peterborough, Canada
Executive Chef
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May 05 - Sept 05:
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Herbs Restaurant And Catering
Toronto, Canada
Head Chef
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Nov 04 - April 05:
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The Mask Restaurant
Toronto, Canada
Head Chef, Consultant
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May 04 - Nov 04:
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Ballachulish House
Ballachulish, Scotland
5-Star Scottish Tourism Hotel with
One Michelin Star Restaurant
Sous-Chef
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Mar 04 - May 04:
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ASA International
Glasgow, Scotland
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Jan 03 - Feb 04:
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Amaryllis Restaurant
Glasgow, Scotland
One Michelin Star Restaurant
Owned and Operated by Gordon Ramsay
(See Letter Reference)
Sous-Chef
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Aug 00 - Jan 03:
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Restaurant Gordon Ramsay
London, England
Three Michelin Star Restaurant
(See Letter Reference)
Chef du partie
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Mar - June 00:
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Herbs Restaurant
Toronto, Canada
Chef du Partie - Entremetier
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May 99 - Feb 00:
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Chez Nico at Ninety Parklane
London, England
Three Michelin Star Restaurant
Commis Chef
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July 97 - Apr 99:
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Herbs Restaurant
Toronto, Canada
Chef du Partie - Pastry & Gardemanger
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May 97 - July 97:
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Eurest Catering International
Bathgate, Scotland
Stagiaire
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Apr 97:
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Forte Crest Hotel
Glasgow, Scotland
Assisted Culinary Team Canada for ScotHot 97
and World Culinary Grand Prix 97
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Sept 96 - Mar 97:
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Prego Della Piazza
Toronto, Canada
Chef du Partie - Entremetier
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Feb 96 - Mar 96:
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Forte Crest Hotel
Glasgow, Scotland
Captain of a Canadian team promoting
Canadian cuisine.
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Apr 96 - May 99:
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CFRB 1010 AM Radio Station
Toronto, Canada
The Marty and Avarum Restaurant and Food Show
(See Letter Reference)
Resident Chef and Show Producer
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Sept 92 - May 94:
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The Keg Restaurants
Toronto, Canada
First Cook
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Jun 89 - Sept 96:
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Viamede Four Star Resort and Conference Centre
Peterborough, Canada
(Seasonal)
(See Letter Reference)
Jr. Sous-Chef 94-96
Chef du Partie 91-94
Apprentice / Commis Chef 89-91
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"It was in France that I first learned about food. And that even the selection of a perfect pear, a ripe piece of brie, the freshest butter, the highest quality cream, were as important as the way the dish you were going to be served was actually cooked."
-Robert Carrier
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