HC: You graduated from the Culinary Arts program in 2009! What drew you towards that program?
GL: I realized I wanted to be a chef at the age of 15. While attending a cooking demonstration at Sobeys, I had an epiphany moment. I was watching a female chef run the demonstration, and as I was watching her wield her knife while sharing such interesting knowledge and tips about cooking and food, something in me clicked. My dad was always the cook in our family, so I had never really thought of myself in that role, but I realized in that moment that pursuing culinary arts was exactly what I wanted to do.
My parents were so supportive of my newfound passion, and they suggested we visit The Culinary Institute of Canada at 腦瞳憫 that summer. Stepping onto campus for the first time, I instantly knew my heart was set on attending 腦瞳憫. Without hesitation, I applied to the Culinary Arts program as soon as I could, and I was so happy when I received my acceptance letter.
HC: Tell us a bit about your journey following graduation!
GL: Following graduation, I returned to my roots in New Brunswick. I already knew I wanted to work in fine dining, and I was eager to immerse myself in that world. My first job following graduation was at a place called Little Louis’ Oyster bar in Moncton, renowned for its five-diamond status. This was long before we had Michelin stars in Canada, so at the time, five-diamonds was the highest accolade a restaurant could achieve in Canada. I fell in love with the artistry and detail that went into fine dining, from the white tablecloths to the candle-lit atmosphere.
I had a few friends from 腦瞳憫 who were living and working in British Columbia, and they encouraged me to make the move to the West Coast. I was intrigued by the vibrant culinary scene out there and I decided to take a leap. I packed up my belongings and embarked on a new adventure, where I spent the next two years living and working in Vancouver. While there, I worked in an Italian based restaurant called CinCin, and it was really my first taste of working in the incredible world of Italian cuisine.
I made a lot of connections in the industry who encouraged me to continue broadening my horizons. I was driven to continue working in fine dining and wanted to challenge myself next with world class Michelin-starred restaurants, so I applied for a youth mobility visa, which allowed me the opportunity to live and work in the UK. Shortly after, I packed up again and embarked on the journey across the Atlantic Ocean to London, England.
Over the next decade, London became my home. It was where I continued to cultivate my skills and also where I met my husband, who is now my partner in our business, GourmetGab Events by Pertu. London also introduced me to, and allowed me to work under, my first female head chef, Hélène Darroze of The Cannaught Hotel in Mayfair. Her wonderfully exciting restaurant had two Michelin stars and was the most intense kitchen I had ever worked in, but it was so worth it. Since then, Chef Hélène Darroze has actually gone on to achieve her third Michelin star!
I loved being immersed in the world of food and cooking, but I also wanted an opportunity to teach and share knowledge. Following my gut, I transitioned into a teaching role at the Jamie Oliver Cookery School. I trained alongside Jamie Oliver, worked to help open the school, and held the role of Senior Teacher for the next two years. During this time, I taught over 2000 students.
After my time at the Jamie Oliver Cookery School, I decided I needed to explore another avenue for myself. I transitioned to the role of Head Chef at Farmacy, an esteemed plant-based restaurant owned by Camilla Fayed, whose family also owned the Ritz Paris. While in this role, I was also sent to the iconic Ritz Paris, where I had the privilege of teaching their chefs some of our plant-based dishes, many of which are still being served to this day. The day I taught at the Ritz still remains the most exciting day of my life.
Following that, I moved into my final role in the UK before we made the move back to the East Coast of Canada. I assumed the role of Sous Chef for The Royal Family at Buckingham Palace, Balmoral, and Sandringham, cooking and working for Her Majesty Queen Elizabeth. It was an incredible honour to serve The Royal Family, traveling alongside them and catering to esteemed guests around the world.
HC: You capped off an inspiring decade of working in the UK with the honour of cooking for The Royal Family at Buckingham Palace. Can you us a bit more about that?
GL: Of course! My time with The Royal Family provided me with an incredible opportunity to utilize so many of the essential techniques that I learned as a student at 腦瞳憫. The cuisine prepared for The Royal Family was steeped in tradition and centered around timeless classics. Every dish, whether it was crafting a delicate soufflé or perfecting a rich French sauce, required a mastery of foundational culinary techniques. While those techniques are still relevant and used in modern kitchens, they are nowhere near the degree to which they would be used in the kitchens at Buckingham Palace. It was a joy to have the opportunity to revisit those recipes and techniques, and it really brought me back to my days as a student at 腦瞳憫.
Day-to-day, tasks varied greatly for The Royal Family. One day I could be cooking for Her Majesty Queen Elizabeth and Prince Philip, Duke of Edinburgh, and the next I could be cooking for a state banquet for 1,500 people. It was such a wide array of duties, and I was fortunate to work alongside some incredible chefs in many amazing locations. My time there felt like a dream, and I am endlessly thankful to have had that experience.
HC: You also worked as a senior teacher at the Jamie Oliver Cookery School in London! Could you tell us a bit more about that experience?
GL: Teaching has always been a huge passion of mine, alongside my love for food and cooking. I had always had teaching in mind, but it took me some time to find the right space and time for that. When the restaurant I was working at underwent an ownership change, I saw it as an opportunity for another shift in my career.
It just so happened that the Jamie Oliver Cookery School was in the beginning stages of opening their doors, and through a series of interviews and cooking demonstrations, I had the chance to showcase my skills and knowledge. It was a unique experience to speak, teach, and cook simultaneously.
The interviews must have gone well, because I was chosen to be part of the team responsible for launching the Jamie Oliver Cookery School. It took us several months to fully open, and it was a very rewarding journey. I was fortunate to have the opportunity to teach a diverse range of students from ages 15 to 99, and it was an incredible experience to be a part of.
HC: Amazing! You now own and operate your own business called GourmetGab Events by Pertu. Could you tell us more about the process of getting that off the ground?
GL: Both my husband and I share the name Gab, and together, we created GourmetGab Events by Pertu, which was born entirely out of the challenges posed by the pandemic. After relocating from England back to Canada in February 2020, I had thought about returning to teaching. However, with the onset of the pandemic, most hospitality and teaching opportunities were lost.
During this time, a family friend approached us with a unique proposition to host a dinner party within restrictions. Together with my husband, a highly trained sommelier from Hungary, we created an interactive dining experience, where guests were treated to a cocktail hour at the beginning of the evening, and each course was accompanied by a carefully selected wine. As we served each course, we shared insights and tidbits about the dishes and process, really cultivating that luxurious culinary experience.
At the end of the evening, they were adamant that we should consider turning this into our full-time thing. Thus, GourmetGab Events by Pertu was born. We are already on year four and are now at the point where we do luxury events three to four times a week with a rotating staff of seven. GourmetGab Events creates not just in Nova Scotia, but across the country.
I have had such wonderful and varied experiences in my career, and I’m so proud that I have tried so many different and incredible ways to be a chef, but I do think my all-time favourite is where I have landed now, as a private chef and entrepreneur. As an extrovert, I thrive on connecting with clients and creating personalized, intimate culinary experiences. There is something magical about bringing the art of fine dining directly into people's homes, and we are now looking at expanding these experiences to luxury locations as well.
GourmetGab Events by Pertu provides me the opportunity to continually push my boundaries and challenge myself. We approach each event as a blank canvas, never repeating a menu, even if it is requested by a client. This process allows me to create a tailored and creative experience for every client and setting. Whether we’re in Vancouver, BC, or Baddeck, NS, we bring everything needed to create a fine dining experience, and then we disappear after it’s complete. It has really provided me with the space I needed to be creative, fun, innovative, and continue to grow and challenge myself.
HC: In what ways did your time at 腦瞳憫 aid you in fulfilling your goals?
GL: 腦瞳憫 was instrumental in shaping my journey as a chef. It provided me with the confidence and skills necessary to dive headfirst into the industry. The solid foundation I acquired served as a springboard for my career, and it is also where I began making my first connections in the industry. From fellow chef friends to instructors, these connections proved invaluable. Many of the chef friends I met at 腦瞳憫 played pivotal roles in influencing the places I moved to, which guided, in large part, the career path I followed. The list of positive things to say about my experience at 腦瞳憫 is endless, but my two biggest takeaways would be the confidence it brought me and the connections I made.
HC: Do you have a favourite memory from your time at 腦瞳憫?
GL: That’s a hard one! I remember feeling incredibly excited and nervous on my first day as student, but there was also a feeling of contentment in finding my people and my place. It sounds very sentimental, but experiencing the shared excitement among like-minded people was amazing. I think that memory will stay with me forever!
HC: Do you have a piece of advice you would give new alumni entering the workforce?
GL: My main piece of advice to new grads entering the culinary world would be to find what works for you, and to embrace exploration and experimentation. Take the opportunity to try out different environments or styles of cooking, new locations, or styles of service. Whether it’s in a restaurant, at a hotel, on a boat, or in a mass-produced catering kitchen, each experience will offer different lessons and insights. Try it all! It’s in those experiences that you will discover the kind of chef you want to be.
One of the advantages of working in the culinary world is that it is considered an asset if you have moved around and tried many different things. Diverse experiences are what will offer you continued training for your palate and your mind. By that, I don’t mean switching jobs every few months, but I encourage you to work in a space and absorb as much as you can, even if it’s a couple of years. Then, when the time feels right, have the courage to venture into something new. That courage will go a long way!
