What does a typical Thursday look like for you, starting from when you wake up – to heading to bed?

A Thursday for me is never the same as the last. With a 9-5 job, a Thursday is one day away from Friday and a Friday is pretty well the weekend. A weekend off in the hospitality business just doesn’t exist. A typical Thursday at The Food Dudes consists of preparations for the activities of the weekend. Thursday is a day that we all come together and devise a game-plan to ensure that the weekend runs as smooth as possible in all respects of quality and service. My Thursday will typically start with a cup of coffee as I sit at my computer and check emails and event detail sheets for the weekend. The day is always full of surprises. You never know what will come up before a party, like last minute menu revisions or décor decisions. You always have to be on your toes and ready to resolve any issue thrown your way. At some point in the afternoon we generally have a Food Dudes pow-wow with our managers, chefs, and myself to ensure that all levels of communication are open. This is the most important aspect of this industry. Being able to adapt and make important last minute decisions is crucial. I have to always be on my A-game.

What was your first job out of school?

After I graduated from Uni I took a job up north in Muskoka painting the exterior of cottages, but that didn’t last long. After realizing that painting the exteriors of cottages wasn’t a life-long career I went travelling in SE Asia.

What are the 3 skills you require most to do your job well?

In order to do my job you would have to be able to effectively communicate with all types of people. I deal with clients, suppliers, accounts payable, venues, event planners, anyone and everyone that is in the event planning process. You have to be emotionally intelligent, friendly and personable. You have to be able to make someone feel comfortable over the phone or via email without ever meeting them sometimes.

Organization. Being organized is essential with any job; it’s a comfort thing.

Relaxed attitude and ability to problem solve. In the catering industry problems inevitably arise and I have to be able to stay calm to deal with them and figure out a solution. This came with a little bit of practice.

What do you love most about your career?

I love that I get to work with young people that I really respect. I love that I have so much responsibility. I love that I get to be creative. But the number 1 thing that I love the most about what I do is spending weeks planning an event to the very last detail and then going to the party and having it run flawlessly. Forming a lasting impression on a client is the best feeling in the world.

Do you have any warnings?

Be willing to learn and understand that experience is a process. It takes time to be comfortable in your own shoes. Be proud of what you do and the service you provide. Be the best you can be at it. Push your limits and boundaries further. Engage yourself.

If you could try a different career on for a year, what would it be?

I would love to be a rockstar! But, unfortunately I was not graced with any singing abilities and the thought of getting on stage to sing in front of a room full of people scares the $*&# out of me!!