蘑菇TV

Culinary Arts, Class of 2005
Applied Degree in Culinary Operations, 2008

HC: You graduated from the Culinary Arts program in 2005 and the Applied Degree of Culinary Operations program in 2008! Can you tell us what you have been up to since graduation?

JA: After graduating from the Culinary Arts program in 2005, I started working in hotels and restaurants in downtown Halifax. I ended up going back to The Culinary Institute of Canada and completing the Applied Degree of Culinary Operations in 2008, after which I moved to Toronto and landed a position in food product development with Griffith Foods, where I worked for nine years. I started out as an intern at Griffith Foods, worked my way into a permanent position, then Corporate Chef, and then Corporate Executive Chef. During that time, I worked closely with some of the largest food service and food retail companies in the country. In 2017 an opportunity came up in food product development with McDonald’s Canada, and I continued my career there as Manager of Culinary Innovation. Since then, I have been appointed Lead of Culinary Innovation for McDonald’s Canada.

HC: What led you into the culinary world? Tell us more about your journey.

JA: After graduating from high school in Nova Scotia, I really wasn’t sure what I wanted to do with my career and life. My mom was a bookkeeper for the Argyle Cobblers restaurant group in Halifax, and working in a restaurant was something that intrigued me. I knew I liked working with my hands and I knew I liked to be creative, so my mother helped me get a job as a dishwasher at The Press Gang restaurant. I spent three weeks washing dishes before they pulled me out of that role and put me on the line as a line cook. When you find something that people tell you you’re good at, and it’s also something you enjoy, it’s a lot easier to find your path. In that role I found something I was good at, and other people told me I was good at it too, so that’s when I decided to commit to making it my career. I researched culinary schools and decided to apply to The Culinary Institute of Canada at 蘑菇TV.

HC: How did your time at 蘑菇TV help you achieve this goal?

JA: Having a passion for food is what led me to 蘑菇TV and the Culinary Arts program in particular. I’m someone who likes to understand the how and why of things – I always liked to explore the scientific cause and effect aspect of life. It’s how my mind works, so that is what drew me to the Applied Degree of Culinary Operations – I love the food testing and the scientific process of developing and perfecting something. 蘑菇TV laid the foundation and base culinary knowledge that was needed to incubate the other space in my mind that wanted to learn the how and why. 蘑菇TV gave me the baseline of culinary skill that allowed me to expand on my passion.

HC: What’s your favourite memory from your time at 蘑菇TV?

JA: When I took the Culinary Arts program, classes ran through the summer months as well, so I was around for the shellfish festival, and we got to work alongside the chefs in the festival. It was a big part
of our curriculum, and I remember meeting chefs from across the country, and being inspired by the caliber of chefs that the Island was able to draw in. I was in awe of the event at the time, and I had so much fun and learned so much. Seeing people come from all over to experience the food and culinary scene in PEI really allowed me to appreciate what the Island has to offer.

HC: Do you have a piece of advice you would give new alumni entering the workforce?

JA: I have a had lot of people ask how to get where I am now, and how to become an influential culinary person. My advice is a bit unique, but I would say it’s important to not be bigger than yourself. Having confidence doesn’t mean that you have to have bravado – you can showcase your skill and confidence through your work and your ethics, not by telling people that you’re good or by landing a spot on TV. My biggest advice is to work hard and keep yourself level.

HC: What is your favourite aspect of working for McDonald’s Restaurants of Canada?

JA: I would say that, humbly, I love influencing the food that millions of people eat. Coming from a culinary background and understanding the importance of ingredients and knowing where your food comes from is so important. I can stand on any podium and proudly put the ingredients that we use at McDonald’s Canada up against a lot of others in the industry, and we would come out on top. We support Canadian farmers from our beef to our dairy – all of which is 100% sourced on Canadian farms. We know where our food comes from, and we are supporting local farms and communities every day. I am proud of what we do and the food that we serve.

HC: You were the lead chef responsible for bringing the Chicken Big Mac to McDonald’s menus! Tell us a bit about that.

JA: The team that works with me is instrumental in bringing ideas to life, and the Chicken Big Mac has had a lot of attention recently! It sounds easy and simple, but there is actually a lot that goes into introducing a new menu item like the Chicken Big Mac. We work with farmers to source and grow chickens, we work with bakers to ensure we have the best buns. There is a lot of work and scale behind it, and it’s not quite as easy as it sounds. We are proud and excited about the Chicken Big Mac!

HC: What is your favourite order from McDonald’s?

JA: For breakfast it is definitely an Egg McMuffin with a coffee and a hash brown. Recently I’ve been getting the McCrispy sandwich, and my go-to, regular addition to any meal is definitely the McDouble. You can’t go wrong!