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Hamilton Health Sciences
Preferred Catering
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WIDE SELECTION   -   FLEXIBLE OPTIONS   -   GREAT SERVICE   -   ALL PROFITS DONATED TO ENHANCE PATIENT CARE

MEET OUR CHEFS We think our chefs are pretty great! They bring passion and
expertise to their work creating new dishes for the thousands of customers they serve
every day.
But don't just take our word for it, read about where they got their start, their influences and inspiration.

SARAH PASCAL
Chef Manager
Hamilton General Hospital
HHS Volunteer Association

THE BARTON BEAN
MARKETPLACE ON VICTORIA
BEAN EXPRESS
PREFERRED CATERING

WHERE DID YOU GET YOUR START?  I started working in pubs when I was a teenager and as I got older I gravitated towards fine dining until earning my red seal in a popular restaurant in Vancouver.

WHAT DO YOU ENJOY ABOUT COOKING?  I love creating recipes, it's so rewarding to start from scratch and turn out something wonderful that people enjoy eating.

WHAT ARE YOUR INFLUENCES AS A CHEF?  I enjoy knowing that, as a Chef, I can introduce new things to people or show them how tasty a once unloved food can be.

WHAT INSPIRES YOU?  I often find myself inspired by the seasons, I tend to gravitate towards foods that are in season and base dishes on those. When I'm feeling nostalgic, I'll create new dishes based on something that I ate that reminds me of a happy memory.

WHAT IS YOUR PHILOSOPHY ON HEALTHY EATING?  I subscribe to the 80/20 philosophy: 80% of what we eat should be healthy and good for you, the other 20% of the time, INDULGE! Food isn't just for function, it's to treat ourselves too!

WHAT DO YOU LIKE TO DO IN YOUR DOWN-TIME?  I spend as much of my free time as I possibly can playing outside with my family. Every other spare moment is spent playing Roller Derby, a fast paced, hard hitting sport played on roller skates. 

 

DWAYNE RUTLEDGE
Chef Manager

Juravinski Hospital & Cancer Centre
St. Peter's Hospital
HHS Volunteer Association

NORA'S FRESH CAFE
THE ATRIUM CAFE
THE HUMMINGBIRD CAFE
MAPLEWOOD CAFE
PREFERRED CATERING

WHERE DID YOU GET YOUR START?  I began work in the foodservice industry in 1989. In my 27 years of experience I have worked in different venues, from large corporate restaurants to private clubs and fine dining bistros.

WHAT DO YOU ENJOY ABOUT COOKING?  I really enjoy the ability to create new and exciting dishes and, at the same time, being able to creatively feature fresh, local produce and meats. Beyond the cooking itself, I enjoy the camaraderie with my fellow employees. It’s key to have a great team.

WHAT ARE YOUR INFLUENCES AS A CHEF?  I’m influenced by modern bistro, gastro pub, French and Italian cuisines.

WHAT INSPIRES YOU?  Local produce, cutting edge and modern cuisines from culinary hotspots like New York and California are really inspiring to me. I use that inspiration to create my menus.

WHAT IS YOUR PHILOSOPHY ON HEALTHY EATING?  I fully believe in the credo “you are what you eat”. I am personally a clean eater. I try to avoid anything overly processed, containing too many preservatives or bad fats. I always eat 3 meals a day including, the most frequently skipped by most people, breakfast.

WHAT DO YOU LIKE TO DO IN YOUR DOWN-TIME?  I try to balance out my down-time with things that recharge me. I enjoy publishing and reading internet blogs, cooking, playing video games, running races, going to the gym and spending time with my family and friends. 

 

ERIC WOOD
Chef Manager

McMaster University Medical Centre
Ron Joyce Children's Health Centre
HHS Volunteer Association

CORNER CAFE
MARKETPLACE ON MAIN
SUNNYSIDE CAFE
WILCOX COFFEE SHOP
PREFERRED CATERING

WHERE DID YOU GET YOUR START?  I left a career as a chemical engineer to become a chef. I started in food service at McMaster University as a culinary apprentice. After my apprenticeship, I explored many different sides of the food service industry working in a full-service hotel, privately catering weddings and managing a restaurant.

WHAT DO YOU ENJOY ABOUT COOKING?  I like the instant gratification. When I was an engineer, projects would take months or years to complete. As a chef, I know by the end of the day how many people we’ve served and how our customers liked our daily features.

WHAT ARE YOUR INFLUENCES AS A CHEF?  I had the privilege to work for several talented chefs that both taught me how to cook and about the culture of being a chef. When I was younger, I lived for a year in southern California where I was exposed to real Mexican food for the first time. Since then, Latin flavours and ingredients have played a big role in my cooking.

WHAT INSPIRES YOU?  I love the farmers market. Locally grown meat and produce always get me excited. Usually I’ll see one thing that really grabs me and build a dish from there.

WHAT IS YOUR PHILOSOPHY ON HEALTHY EATING?  Try to avoid processed foods and instead make real food with real ingredients. Learn how to cook vegetables properly and you’ll eat more of them.

WHAT DO YOU LIKE TO DO IN YOUR DOWN-TIME?  I have two small kids so, being a dad is my biggest source of fun. When I’m not with my kids, I like to ride my bicycle and explore the greater Hamilton area. 

Make a Purchase, Make a Difference
Preferred Catering is operated by the Hamilton Health Sciences Volunteer Association.
All profits are donated to enhance patient care at Hamilton Health Sciences. To learn more click here.

Hamilton Health Sciences • Hamilton, Ontario • 905.521.2100

Disclaimer: Hamilton Health Sciences (HHS) offers Google Translate to better facilitate access for our community. However, HHS makes no claims regarding the accuracy of translations. Any and all health information should be verified by a health care professional.