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In many ways it’s no surprise that Roger Mooking cooks for a living. His father owned a restaurant for more than 20 years, one that he bought from his father. So it’s safe to say that cooking is in his blood. What is surprising, however, is the route he took to becoming an Executive Chef acknowledged by Toronto Life, EnRoute, Wallpaper, and the New York Times.
Chef Mooking had been a successful musician for many years, touring, recording, and even opening for such big names as James Brown. But he was cooking even then, using the money he earned in kitchens to pay for recording time. Eventually, fed up with the music industry, Mooking returned to his first love.
After getting advice from some GBC graduates he knew in the business he enrolled in George Brown College’s Culinary Management program and began to learn the essentials of running a restaurant.
“The focus on management is a good basis for learning how to run a restaurant, not just work in one, says Mooking. “I apply what I learned every single day.”
Mooking has had great opportunity to apply those skills since he graduated. Now the Executive Chef at Kultura on King Street (listed among Toronto Life’s top Toronto restaurants), he and his partners are in the process of opening another restaurant in the trendy Queen West area of Toronto. And within 12 months they will be taking a lease on a third location, establishing themselves as significant players in the Toronto restaurant scene.
“We are creating a focused premium dining experience for our clientele,” says Mooking. “They’re young, urban and not stuffy at all. They want quality food and a beautiful environment – and we’re giving it to them.” The food that Mooking prepares is simple, unpretentious and culturally vibrant. Mooking was born in Trinidad, grew up in Edmonton and his grandfather is Chinese.
“I learned to make Trini and Chinese food at home, then learned to make cabbage rolls and perogies before coming to Toronto to learn French cooking,” he says. “I draw from all of that experience to create my food. I just cook!”
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