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Paul Paboudjian
Background
Born in Toronto, Ontario.
Trained
Studied at the George Brown institute at the Kensington Campus for 1 1/2
years. His on the job training was at the Renaissance in Toronto.
Worked
Spent a little over 6 months in Montreal, then went to Jasper Park Lodge,
Alberta. After that, he spent one year overseas in Switzerland and Italy.
Then he came back to Canada to cook at Sooke Harbor House in Victoria, BC. For
the past Three years he has been with Canadian Pacific Hotels.
How he got into cooking
"At the age of 11, I saw a chef on TV and fell in love with how fast a knife
could move. I started out wiping down tables in a Greek restaurant and within
two weeks I put down the broom and started cooking."
First thing he ever cooked
"When I was a young I used to cook Cinnamon French Toast with my mom."
Favorite Place to eat
"Gulf Villa Magliasina in Ticino, Italy."
Recipe Tip
"Don't cook everything under high heat. Keep the cooking to low or moderate heat."
What he'd be if he weren't a chef
He would be a golfer.
Favorite Kitchen Tool
"I have always enjoyed working with knives but my favorite is the Japanese
imported knife made of high quality carbon steel."
Menu Bomb
"Smoked Salmon and Scallop Sausage."
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