Being in the Food and Beverage Industry can sometimes be very challenging, however always rewarding. It seems I have always had a passion for food. In university it started with a taco stand at the Fredericton Market on Saturday mornings, but it was when I first started my culinary career in 1994 as a prep cook in the beautiful Rocky Mountains of Alberta, that I knew I wanted to be a Chef.   There is something about being under so much pressure and expectation,  the planning and work behind the scenes and the timing to get it all right,  when you get the service out to those groups, (whether 2 people or 500 people), and they are happy…. WOW that is addictive!