Chef of Chef Works – Chef Mark McEwan

by Chef Works Canada,

Each month we feature a Chef of Chef Works®. If you’re a fan of Chef Works gear and are interested in being featured, email marketing@chefworks.ca. Pictured above is our Chef of Chef Works this month, Chef Mark McEwan, Executive Chef Consultant/ Western Canadian Sales Director at Food Service Solutions, in his Gramercy Denim Chef Coat.

 

Chef Works: Tell us “a-ha” moment when you wanted to be a chef…

Mark McEwan: When I finished High School, my parents wanted me to continue with some sort of post-secondary education. I was cooking at a restaurant at the time, so I decided to attend the local Culinary Collage SAIT. I was an ok student in High School but when I went to SAIT I really felt at home in the kitchen and graduated with honours. I had played team sports though out my youth so working in a kitchen was an easy fit.

 

Chef Works: Who was your greatest culinary influence?

Mark McEwan: My mother for sure. I grew up with some of the best food on the block. Being Italian my mother always cooked with fresh ingredients and never over complicated things. I have yet to have a lasagna that can compete with my mothers. I have worked with some great chefs throughout my career, but my mother was the one who taught me about true hospitality. Food is only part of the dining experience, being a good host is what truly makes the meal a memory.

 

Chef Works: What’s the most rewarding part about your job?

Mark McEwan: I have worked in many facets of the culinary arts from fine dining, chains restaurants, high-end catering, and food production. This gives me a unique perspective on what makes different kitchens profitable. I’m passionate about finding innovative ways to create efficiencies in kitchens and improve food quality while saving restaurateurs money. Showing a chef some of the most advanced equipment from around the world or a better way of doing things is always rewarding. Our goal at Food Service Solutions is to create smarter kitchens and make the lives of chefs and operators significantly better.

 

Chef Works: If you could cook for one person – alive, dead, historical or fictional – who would it be and what would you make for them?

Mark McEwan: Johnny Cash, Slow Roasted Alberta Prime Rib with all the fixings.

 

Chef Works: What’s something about you that would surprise people?

Mark McEwan: I’m a pretty open book what you see is what you get.

 

Chef Works: Your all-time favourite culinary tip…

Mark McEwan: “Always keep an edge on our knife, because a good sharp edge is a man’s best hedge against the vague uncertainties of life” – Corb Lund

 

Chef Works: How does your culinary uniform make you feel?

Mark McEwan: I like all the current styles that Chef Works has to offer and how professional they look. If you look great you’ll feel great, if you feel great you’ll cook great.

 

To learn more about Chef Mark McEwan, visit his profile online:

Website: www.foodservicesolutions.ca

LinkedIn: Mark Ian McEwan

Instagram: @Food Service Solutions Canada

Meet other Chefs of Chef Works:

Year 2021

Year 2020

Year 2019

Year 2018

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