Born and raised in New Hamburg, Ontario, I joined the service in 1997 as a dish washer. I moved up the ranks, working in notable places such as the Bras D’Ors Lakes Inn out east, Rocky Mountain Resort out west, The Blue Moon, Langdon Hall and The Waterlot. I was flown out east for Right Some Good. When The Waterlot closed in 2016, I began renting the kitchen and building my catering business. Within a year, I began selling prepared foods out of the kitchen, and had the grand opening of The Garden Stand in 2018 in downtown New Hamburg, where I continue to work alongside my customized catering business.
What is your favourite restaurant?
We love visiting a variety of restaurants.
What is your favourite cookbook?
I’m not really the cook book type; I don’t use recipes.
What is your guilty pleasure food?
Ham and swiss on croissant, toasted with herb mayo and butter blend lettuce.
What food did you think was over-rated until you tried it?
Favourite knife or kitchen tool?
Probably a tong.
What restaurant dish seemed the most intimidating but is actually really easy to make?
Risotto
Favourite ingredient you can’t get enough of right now?
What is a new technique/flavour you are experimenting with currently?
Are there any recipes from SCS you still use?
No, but I still have the books that have been passed onto my staff in our kitchen.
What is your best SCS memory?
The social gatherings at The Boar’s Head.
Since the School’s beginning in 1983, our intensive, entrepreneurial program has provided grads like Adam a solid foundation to pursue employment opportunities in diverse areas of the Hospitality, Food and Beverage industry, and beyond!