Meet our alumni
Stacey Smith - Professional Culinary
Original program: Culinary Arts
Alumni Information
School: LaSalle College Vancouver/ Dubrulle Culinary Arts
Grad Year: 2004
Program of Study: Culinary Arts
Degree: Diploma
Employment/Professional Information
Company Name: Motor Yacht Antares
Location: International
Job Title: Private Yacht Chef
Primary Responsibilities: Cook for Yacht Owners, guests & crew.
Describe a Typical Work Day:
Cook breakfast, lunch and dinner for 7 crew and up to 10 guests on a motor yacht.
What accomplishments are you proud of?
I am proud of creating a good life for myself, finding a career that I love that gives me the ability to travel, never getting bored, keeping fit, staying happy and still feeling as though I have a bright future ahead of me in my thirties.
What are your creative inspirations or influences? Who are your heroes?
My creative inspirations are what people are eating where ever we may be in the world, fresh ingredients, meals that I have gone out for and truly enjoyed. I like cookbooks with creative plating and interesting recipes. I don’t have any heroes, but I admire people who care about the craft of cooking and do it well, from grandmothers to Pizzaiolo’s to Michelin Star Chefs.
What do you enjoy the most about your career?
I enjoy waking up in the morning and working on the day’s menu and shopping at different markets. I enjoy the creative aspect and trying new recipes and cuisines, listening to good music in the galley, having good crew around me and having the view change out my window.
How did your education at LaSalle College Vancouver help prepare you for your career?
My education focused my career, helped hone my work system and gave me the confidence to know if what I was doing was right or wrong, and if I was doing things wrong, it helped me correct my bad habits. It was the structure I needed to jump into the career I wanted to have in yachting.
What advice do you have for people beginning their careers in your profession?
Have a good ATTITUDE, challenge yourself and be prepared to work hard. Cooking is an active job that requires hours of research and physical effort. If you want to be successful, you have get out and learn as much as you can, and be passionate about your craft.
Your profession is constantly evolving, from the technology you use to new career opportunities that didn’t exist five years ago. What trends do you see on the horizon that will affect how you do your job or your profession at-large?
North America and other Westernized nations are coming out of an unhealthy and wasteful period of time. We have seen the results of this way of life, its impact on society and the environment. Technology and communications have made the industry more translusant. There is a lot of competition and customer expectations are high, so in order to be successful you have to offer a good product or you won’t make it.
