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Sharlene Czapalay
Background
Sharlene began her career as a school teacher. After meeting her
husband to be in 1994, they opened their own restaurant "Seasons in Thyme" a
year later. Sharlene became immersed in the business and like any
entrepreneur, answered the call on all fronts... manager, chef, events
coordinator and more.
Trained
Chef Sharlene says "my training took place with my husband Stefan.
I've always been interested in cooking so it was a natural thing that I join
the kitchen brigade. Upon completion of my required hours in the kitchen I
wrote my Red Seal in 1998 to become a professional cook."
Worked
"Although I've worked primarily in our own restaurant, the
consulting side of the business has afforded opportunity to work in hotels
and other restaurants in Canada, Australia, New England, Singapore and trade
show venues."
How she got into cooking
Chef Sharlene Czapalay acknowledged the support
of family on both her mother's and father's sides as encouraging her into
cooking. "There were many generations of great cooks in my family and I was
in the kitchen from an early age. Professionally though, it was marrying a
chef that really introduced me to the restaurant kitchen."
First thing he ever cooked
"Peanut Butter Cookies"
Favorite Place to eat
A hard choice for this chef - she has noted three
special restaurants as her favourites;
- Lumiere in Vancouver
- Vong in New York City
- Lespinasse also in New York City
Recipe Tip
Try to cook things that you enjoy yourself. Keep in mind that experimenting
adds fun to cooking, but should probably be left to times other than when
entertaining. Tried and true works best with guests.
What she'd be if he weren't a chef
A school teacher
Favorite Kitchen Tool
A garlic Press - "I hate chopping garlic!"
Menu Bomb
"One of our kitchen staff in our restaurant was helping with
preparation for a busy brunch. I have her the recipe for Blueberry
Cobbler, but she inadvertently added too much biscuit dough on top of the
dish. When we cut into the Cobbler, (which was a lovely golden brown on
top) it turned out to be a gooey, doughy mess on top of the berries!"
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