Ciao Oct/Nov 2018 CIAO_OctNov2018_Digital - Page 14

inthekitchen my family,” she says. “I’ve been brought up to be strong and be passionate and not to shy away.” Jackie still tries to replicate the family recipes she grew up cooking with her grandmothers, and today carries on tradition by passing her culinary knowledge to her 10-year-old niece. Her family has always encouraged and supported her dream, she says; at seven years old, she told her mom she wanted to be a chef and by 9 was enrolled in cooking classes. After attending Red River College’s culinary school and working through school work placements and jobs after graduation, she discovered what she loved most was being hands-on and on the line at a restaurant. Even as Executive Chef, she continues to do the perhaps less glamourous work, still doing what she loves: cooking and obsessing over ingredients, procuring the best she can get. Climbing up on a food truck making its delivery to examine new products on offer is not uncommon for Jackie – she discovered some top-notch local produce this exact way. She has also evolved the menu to fit new trends or dietary needs; and shares freely with other chefs in Hy’s network. A three-course vegan meal she developed for a client was such a rave it initiated conversations among her colleagues across the country and prompted other creative solutions for vegetarian diners. The fall menu’s meatless meatloaf, showcased in this feature, was instantly met w ith approva l and has become an enormous success. Hy’s has long recognized the importance of keeping Do it because you love it, work hard, be willing to learn, and absorb as much information as you can. leading by example and not letting ego get in the way of creating delicious dishes. The day starts at 9 or 10 am. First there’s paperwork or kitchen prep, like making sauces or baking, and then Jackie is on the line, cooking in the kitchen for lunch. In the afternoon, she does more administrative wor