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WAM June 29-30 Chef Andrew Parsons

Andrew Parson's is a passionate chef. The 24 year old Newfoundlander first connected with food in a meaningful way when his nan let him butter the bread that jiust came out of the oven. Who wouldn't....?

There were a few career detours through Boston Pizza, a welding gig and a stint dishwashing at Bacalao.

And it was there at Bacalao that chef Mike Barsky gave him a break and invited him to cook for the Gold Medal Plates competition.

Now as the executive chef for the Canadian High Commission in Delhi, Andrew will travel the continent and cook for large banquets and private dinners.

I asked him how he got into the food business.

 

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