Chef of Chef Works – Chef Tito Navarro

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 February Chef of Chef Works®, Tito Navarro, photographed in his Springfield Chef Coat and Berkeley Chef Bib Apron.  

Chef Works: Give us the “a-ha” moment when you wanted to be a chef?

Tito Navarro: I remember when I was 15, I chose to do my high school CO-OP placement in Double Tree by Hilton. My reasoning was to see if this career was right for me. I was a very hands-on learner when it came to school. I loved food and art and I thought this career would be a way to connect the two.

My ‘a-ha’ moment stemmed from this time in my life. As a beginner, I was immersed in this advanced setting and that’s really what sent me on this journey. There were these massive kettles of soups and stocks and this military-like brigade with everyone focused and hustling towards the same goals. This, almost-organized chaos, became a home away from home for me.

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

TN: I think the most rewarding part of my job is mentoring and watching people grow. I wouldn’t be where I am without so many great leaders investing their time in me. I feel it’s important to share what I know with individuals who are looking to advance their careers.

CW: If you could cook for one person, who would it be and what would you make for them?

TN: I was a really picky eater when I was a little kid. My Nonna [grandmother] was an amazing cook, but her pasta was always too spicy for my tastes. Ironically, as I grew up and my tastes evolved, I embraced spice and now I love heat.

So if I could cook for anyone, I would make her a simple plate of pasta with tomato sauce and tell her that I was sorry for being such a fussy eater when I was younger.

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

TN: Something about me that would surprise people, if you don’t know me, would have to be my love for a good curry. Many kitchens are a diverse microcosm of different ethnicities, tastes and flavour profiles. When it comes to the staff meal, there are a lot of different flavours to account for. From Indian to Sri Lankan, to Thai and Caribbean, it really is a beautiful thing being able to meld all of those flavours together.

You learn to Love the bold flavours and love things that are really spicy! Just make sure there’s rice to go with it.

CW: If you weren’t a chef, what would you be doing?

TN: If I wasn’t a chef, I would probably be an actor to be honest. I was voted most likely to either have my own talk show or be on TV when I was younger in both elementary and high school. I believe in the power of laughter and that having fun is essential in our busy lives. Laughter is good for our overall well-being.

CW: What are your hopes in 2021?

TN: Going into 2021, most importantly, I will focus on personal growth above all else. One thing I have learned during this pandemic is that time is very precious. We can’t waste it.

 

Visit Chef Tito Navarro’s social profile at:

Instagram: @titonavarro_

LinkedIn: Chef Tito Navarro

 

To be a featured Chef of Chef Works, email marketing@chefworks.ca 

Meet other Chefs of Chef Works:

Year 2020

Year 2019

Year 2018

 

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