Biography

Hi my name is Kevin Wong. I am a first year student in Culinary Management at George Brown College in Toronto. I have loved food and the joy and art of cooking since I was in grade 1. The passion grew when I first heard my mom making tomato sauce in the kitchen and I loved hearing the sizzle of onions caramelizing in a pan with olive oil and that's where I learned my first recipe. Ever since then I have always had a hunger and thirst for learning more about cooking whether it be the latest technologies being used like sous vide, or the uses of many ingredients, or even ingredients that are foreign to me.

   I have always enjoyed eating out and therefore I love to cook. If I see a recipe or a famous dish at a restaurant, I would always want to try to make it myself and then sometimes go to the restaurant and compare the dishes all dependable on if the price is affordable. The reason I want to become a chef is because I cannot see myself in an occupation that does not involve food. Recently I competed for Masterchef Canada for it's first season. It was not for me to actually be on the show although that would have been nice it was just to compete and learn and meet other people that are just as passionate about cooking and food as I am. I was able to meet Michael Bonacini and Chef Claudio Aprile as well as one of the Master Tasters from Masterchef US.It was definitely a great learning experience.

Before coming to George Brown I was working for Compass Group Canada as a Chef Manager at several of their units around the GTA from The Globe & Mail to the Royal Bank managing the food within the building. In that position I provided customers with a variety of different cuisines such as teriyaki beef lettuce wraps, baked ziti, among other things. In regards to cooking and eating my philosophy is I will try a dish twice so I can know whether or not I like it or an ingredient this way I will be able to know what it tastes like before I judge the ingredient.

Through this experience going to George Brown I hope to network with fellow students and hopefully we will all become successful in this field and know where we came from.

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This is me making Roasted Bone Marrow on Roasted Garlic Crostini with a mini parsley salad and smoked salt after having a craving watching Fergus Henderson cook it in his restaurant, St. John's in London.