Chef Jaroslaw
Website: http://miracle-miraclefood.blogspot.com
1) How set up Your career with the cookery?
My mother was a chief of the kitchen, and in the year 2001 beating the record on the greatest dish of meat and sauerkraut of the world I uncovered the liking decoctible and the cookery.
2) How you became a chef of the kitchen?
* In 1997 I opened the production of ready-to-cook products on Lower Silesian voivodship, further steps are shops of a firm with products of our firm, canteens of a firm, of school, and in 2004 Catering.
3) Whether you are a chief a self-taught person, or else you finished schools for cooks?
* From education I am techniques, in years 2001-2004 I passed the row of cooking-instructions in Poznań at MR.Grykat, in Warsaw at Kurt Scheller and the chief of the kitchen of Piotr Gietnera. In these years I passed an examination in-service the cook ZSS Of stone Wrocław , and the year later I turned over Master Chef examinations.
4) Whether one can according to You be with the good chief of the kitchen not finishing the higher school?
* I attend that the good chief of the kitchen is the chief who has a good approach to collaborators, the respect to the work and the occupation which performs and the respect to itself of himself.
6) Whether you always wanted to cook and which contest you had earlier on the attention?
* So as earlier I spoke the liking decoctible I uncovered 15 years back, earlier I worked as the automobile mechanic in the service Mercedes. This occupation taught me exactitudes, concentrations over this what I do and most important of the respect to the work and performed occupation .
7) Whether you have your own favourite dish?
* I am a man little to fastidious I like fish, meats, aftermaths of the east as and westerly, I have't best main course, every main course is other and in different situations otherwise tastes. I like sandwiches because are quick and little complicated, and to this the mug of the strong coffee, I like Russian cuisine.
8) What languages you use?
* To of course Polish. I was born in Poland and I brought up this my motherland, secend languages is the English and Ukrain.
9) How you price the Polish kitchen?
* I like very much the old Polish kitchen , I find dispensings from the grandfather of the great grandfather and I try to initiate into presents with the note of the modernity.
10) How you perceive your own kitchen today?
* I try all the time something to change, the fashion changes not only in clotheses but and in the good cooking, I premise that the man himself all the time teaches unimportant how much has years and how much works in the given occupation .
11) Whether you serve at present main courses of other nations , which kitchen inspires You?
* I like to experiment, to unite the Polish kitchen with the kitchen of the far-away east, the fish with the meat , all the time something I try to change in my main courses, must be no doubt funny with the note of the humour. Every kitchen has something in himself and every me after a fashion inspires, one cannot compare the kitchen far-away east to the French kitchen or Italian the complete nonsense.
12) What is Your favourite tool of the work ?
* Lately on contest one of jurors said to me " if you not will be had respected the knife, the knife not will be respect to you " something is in this!
13) Whether you cook together with your own children, grandsons?
* Unfortunately at home little I cook for lack of the time, but if takes place this very likes to cook with me my daughter.
14) What you like to do as you do not cook?
* Surely to have a rest into the different manner to angle whether to go on skis. I like to spend with friends .
15) What you await after candidate passing the recruitment?
* Engagements into this what does, the respect to other persons as and to the work .
16) the Kitchen is a place, whereon cooks of rival with themselves, which type of the cook will survive and will make good?
* Surely the cook whom of does not rival with other cooks, the person deferentially to friends and treating always with the help. This is the cook whom will survive, the rest these are careerists without no uninhibited.
17) How you give reasons your own cooks to the work ?
* preferably a justification to the work is the respect and good word and the confidence with relation to of collaborators.
18) Whether you help to cooks whom went out from Your kitchen?
* On how much I can and other person wants the help this so.
19) Whether you think that the internet will change in the future restaurants?
* Surely, the world and the technology is going so quickly forward that one can himself in this to all lose, but we have already examples of the modern technology in stoves convective machines packing etc.
20) What basic components of Your kitchen?
* The base is salt, the pepper and fresh herb.
21) How large balance you attach to the interior decorations of the restaurant?
* The customer whom chooses restaurants dunno which giving is served, is going for décor.
22) Whether you were a party to contests and competition chef?
* All the time I am a party to contests and competition , this gives me the inspiration to the further activity and the creation of something other. I can spy friends, their work and my own errors.
23) Whether you are a member of some gastronomic association?
* I was a member of the all-Polish Association of Chiefs of the Kitchen, as and the Lower-Silesian Association of Chiefs of the Kitchen, now I'm British Columbia Chef's Association , CCFCC and WACS.
24) What you have plans from now on ( the cookery book, the program in TV )?
* My greatest dream is ... will be still good and improving Chef.
WORK EXPERIENCE:
05/2010- present Grouse Mounty Resort - Chef de Party Banqet
05/2008-05/2010 ''Family Restaurant Saskatchewan, Canada
-Chef de Party
2006 - 05/2008 " Lamirage" Restaurant Chicago IL. USA
- Sous Chef Banquet
-Catering
1997 - 2006 "Jacar" Privet Company (Owner) Poland
-Executive Chef
-Catering
-Food prod
1992- 1996 Salon "Mercedes - Benz" Poland
EDUCATION / CERTIFICATION:
21/09/08-05/2010 Saskatchewan, Canada College
English Language
04/02/07 - 05/2008 SOLEX College Chicago
English as a Second Language
06/16/04 Masters Degree
Chef
06/15/03 Qualified Worker Degree
Cook
03/04/03 Culinary school „GALAS”
Completing a culinary class
10/15/01 – 12/19/01 Manager of Work Safety and Health Care
Certified to Conduct Periodical Exams in Security Service and Work Hygiene
10/01/01 – 10/06/01 Fire Preservation Course in Work Places
02/27/04 " Niezbędnik Kulinarny" Culinary Course
02/21/03 " Niezbędnik Kulinarny" Culinary Course
04/10/97 – 05/02/97 Pedagogy Course
1992 – 1995 Technical College
1989 – 1992 Fundamental Vocational School
1981 – 1989 Profiled Primary School (Sports)
SPECIAL ACHIEVEMENTS:
09/14/02 Guinness Record and Unusual Records
Cooked 316.5 kg of “Bigos” (stewed dish made of sauerkraut and mushrooms)
06/06/04 Culinary Gala TUR-GASTRO-HOTEL
3rd Place
03/25/04 – 03/27/04 Participated in "Andrzej Białkowski" culinary show
04/28/04 Competition " Polski Producent Żywności" (Polish food producer)
06/05/04 International Championship in Dishes of Codfish
4th Place
07/14/04 Competition Food Producer
Special recognition Spicy Pierogi (dumplings)
2004 Competition Bonduelle
12/09/2004 I European Championship in Mushroom Dishes
2nd Place
09/ 26/04 II Presentation of Culinary Regions
10/02/04 Mushroom and Game Dishes Competition
3rd Place
04/27/05 Competition " Professional of 2005"
5th Place
ADDITIONAL ACTIVITIES:
2010 - Member of Canadian Culinary Federation
Hotel "Mercure" S.A.
Culinary training, Security Service and Work Hygiene, Fire Training and HACCP regulations
Hotel HP Park Plaza
Consulting and culinary training in Old-polish kitchen, HCC regulations
2003 – 2006 Member of Polish Affiliating of the Head Chefs and Pastry
OTHER SKILLS:
1. Proficient in computer knowledge, MS Office
2. Driver’s license category B
3. CPR
LANGUAGES:
Polish fluent in reading, writing, and speaking
English
Ukrainian speaking
HONORS:
02/20/06 "FERIADA 2006"
Help in organizing meals for attendants of the fest
02/17/06 Help in organizing Gastronome Ball
10/14/05 – 10/16/05 Help in organizing I International Fest of Hunting Culture and Kitchen
05/25/05 Help in organizing " Dejvice - Linie Demokracyjne" Culinary maneuvers
Prague (Czech Republic)
12/16/04 Help in organizing " Christmas Meeting"
National Sanitary Inspection
June 2004 "EPI Market"
Help in organizing ball for the company employees
01/01/04 Help for the Foster Care Facility
INTERESTS:
1. Gastronomy
2. Skiing
3. Collecting watches
Website: http://miracle-miraclefood.blogspot.com
1) How set up Your career with the cookery?
My mother was a chief of the kitchen, and in the year 2001 beating the record on the greatest dish of meat and sauerkraut of the world I uncovered the liking decoctible and the cookery.
2) How you became a chef of the kitchen?
* In 1997 I opened the production of ready-to-cook products on Lower Silesian voivodship, further steps are shops of a firm with products of our firm, canteens of a firm, of school, and in 2004 Catering.
3) Whether you are a chief a self-taught person, or else you finished schools for cooks?
* From education I am techniques, in years 2001-2004 I passed the row of cooking-instructions in Poznań at MR.Grykat, in Warsaw at Kurt Scheller and the chief of the kitchen of Piotr Gietnera. In these years I passed an examination in-service the cook ZSS Of stone Wrocław , and the year later I turned over Master Chef examinations.
4) Whether one can according to You be with the good chief of the kitchen not finishing the higher school?
* I attend that the good chief of the kitchen is the chief who has a good approach to collaborators, the respect to the work and the occupation which performs and the respect to itself of himself.
6) Whether you always wanted to cook and which contest you had earlier on the attention?
* So as earlier I spoke the liking decoctible I uncovered 15 years back, earlier I worked as the automobile mechanic in the service Mercedes. This occupation taught me exactitudes, concentrations over this what I do and most important of the respect to the work and performed occupation .
7) Whether you have your own favourite dish?
* I am a man little to fastidious I like fish, meats, aftermaths of the east as and westerly, I have't best main course, every main course is other and in different situations otherwise tastes. I like sandwiches because are quick and little complicated, and to this the mug of the strong coffee, I like Russian cuisine.
8) What languages you use?
* To of course Polish. I was born in Poland and I brought up this my motherland, secend languages is the English and Ukrain.
9) How you price the Polish kitchen?
* I like very much the old Polish kitchen , I find dispensings from the grandfather of the great grandfather and I try to initiate into presents with the note of the modernity.
10) How you perceive your own kitchen today?
* I try all the time something to change, the fashion changes not only in clotheses but and in the good cooking, I premise that the man himself all the time teaches unimportant how much has years and how much works in the given occupation .
11) Whether you serve at present main courses of other nations , which kitchen inspires You?
* I like to experiment, to unite the Polish kitchen with the kitchen of the far-away east, the fish with the meat , all the time something I try to change in my main courses, must be no doubt funny with the note of the humour. Every kitchen has something in himself and every me after a fashion inspires, one cannot compare the kitchen far-away east to the French kitchen or Italian the complete nonsense.
12) What is Your favourite tool of the work ?
* Lately on contest one of jurors said to me " if you not will be had respected the knife, the knife not will be respect to you " something is in this!
13) Whether you cook together with your own children, grandsons?
* Unfortunately at home little I cook for lack of the time, but if takes place this very likes to cook with me my daughter.
14) What you like to do as you do not cook?
* Surely to have a rest into the different manner to angle whether to go on skis. I like to spend with friends .
15) What you await after candidate passing the recruitment?
* Engagements into this what does, the respect to other persons as and to the work .
16) the Kitchen is a place, whereon cooks of rival with themselves, which type of the cook will survive and will make good?
* Surely the cook whom of does not rival with other cooks, the person deferentially to friends and treating always with the help. This is the cook whom will survive, the rest these are careerists without no uninhibited.
17) How you give reasons your own cooks to the work ?
* preferably a justification to the work is the respect and good word and the confidence with relation to of collaborators.
18) Whether you help to cooks whom went out from Your kitchen?
* On how much I can and other person wants the help this so.
19) Whether you think that the internet will change in the future restaurants?
* Surely, the world and the technology is going so quickly forward that one can himself in this to all lose, but we have already examples of the modern technology in stoves convective machines packing etc.
20) What basic components of Your kitchen?
* The base is salt, the pepper and fresh herb.
21) How large balance you attach to the interior decorations of the restaurant?
* The customer whom chooses restaurants dunno which giving is served, is going for décor.
22) Whether you were a party to contests and competition chef?
* All the time I am a party to contests and competition , this gives me the inspiration to the further activity and the creation of something other. I can spy friends, their work and my own errors.
23) Whether you are a member of some gastronomic association?
* I was a member of the all-Polish Association of Chiefs of the Kitchen, as and the Lower-Silesian Association of Chiefs of the Kitchen, now I'm British Columbia Chef's Association , CCFCC and WACS.
24) What you have plans from now on ( the cookery book, the program in TV )?
* My greatest dream is ... will be still good and improving Chef.
WORK EXPERIENCE:
05/2010- present Grouse Mounty Resort - Chef de Party Banqet
05/2008-05/2010 ''Family Restaurant Saskatchewan, Canada
-Chef de Party
2006 - 05/2008 " Lamirage" Restaurant Chicago IL. USA
- Sous Chef Banquet
-Catering
1997 - 2006 "Jacar" Privet Company (Owner) Poland
-Executive Chef
-Catering
-Food prod
1992- 1996 Salon "Mercedes - Benz" Poland
EDUCATION / CERTIFICATION:
21/09/08-05/2010 Saskatchewan, Canada College
English Language
04/02/07 - 05/2008 SOLEX College Chicago
English as a Second Language
06/16/04 Masters Degree
Chef
06/15/03 Qualified Worker Degree
Cook
03/04/03 Culinary school „GALAS”
Completing a culinary class
10/15/01 – 12/19/01 Manager of Work Safety and Health Care
Certified to Conduct Periodical Exams in Security Service and Work Hygiene
10/01/01 – 10/06/01 Fire Preservation Course in Work Places
02/27/04 " Niezbędnik Kulinarny" Culinary Course
02/21/03 " Niezbędnik Kulinarny" Culinary Course
04/10/97 – 05/02/97 Pedagogy Course
1992 – 1995 Technical College
1989 – 1992 Fundamental Vocational School
1981 – 1989 Profiled Primary School (Sports)
SPECIAL ACHIEVEMENTS:
09/14/02 Guinness Record and Unusual Records
Cooked 316.5 kg of “Bigos” (stewed dish made of sauerkraut and mushrooms)
06/06/04 Culinary Gala TUR-GASTRO-HOTEL
3rd Place
03/25/04 – 03/27/04 Participated in "Andrzej Białkowski" culinary show
04/28/04 Competition " Polski Producent Żywności" (Polish food producer)
06/05/04 International Championship in Dishes of Codfish
4th Place
07/14/04 Competition Food Producer
Special recognition Spicy Pierogi (dumplings)
2004 Competition Bonduelle
12/09/2004 I European Championship in Mushroom Dishes
2nd Place
09/ 26/04 II Presentation of Culinary Regions
10/02/04 Mushroom and Game Dishes Competition
3rd Place
04/27/05 Competition " Professional of 2005"
5th Place
ADDITIONAL ACTIVITIES:
2010 - Member of Canadian Culinary Federation
Hotel "Mercure" S.A.
Culinary training, Security Service and Work Hygiene, Fire Training and HACCP regulations
Hotel HP Park Plaza
Consulting and culinary training in Old-polish kitchen, HCC regulations
2003 – 2006 Member of Polish Affiliating of the Head Chefs and Pastry
OTHER SKILLS:
1. Proficient in computer knowledge, MS Office
2. Driver’s license category B
3. CPR
LANGUAGES:
Polish fluent in reading, writing, and speaking
English
Ukrainian speaking
HONORS:
02/20/06 "FERIADA 2006"
Help in organizing meals for attendants of the fest
02/17/06 Help in organizing Gastronome Ball
10/14/05 – 10/16/05 Help in organizing I International Fest of Hunting Culture and Kitchen
05/25/05 Help in organizing " Dejvice - Linie Demokracyjne" Culinary maneuvers
Prague (Czech Republic)
12/16/04 Help in organizing " Christmas Meeting"
National Sanitary Inspection
June 2004 "EPI Market"
Help in organizing ball for the company employees
01/01/04 Help for the Foster Care Facility
INTERESTS:
1. Gastronomy
2. Skiing
3. Collecting watches
