I'm the chef for the Hotel Saskatchewan. My name is Bruno
Wuets. I'm originally from Switzerland.
[Typical Work Day:]
An average day is around ten to fourteen hours, sometimes
seven days a week. And sometimes when it’s slower, then you
stay home. Yesterday, I started at 7:00 am and then we had
a luncheon for around three hundred people. And then we had
to be ready at night-time for another three hundred people
for dinner and cook for the party for two-fifty. You know,
sometimes it's hectic.
We do all kinds of food. We make normally
what the people like; you know, like beef and
chicken and stuff like that, but we do fancy
meals too (gourmet meals). You know what I
mean? You can do all kinds of things, like
specialities. And sometimes the people go for
it, and sometimes they no like it. Like right
now, we have ostrich on the menu. Some people
go for it. Me, I eat it but I no go out and
buy myself ostrich. You love food, but you
[also] love to try different foods to give
you different ideas all the time. You never
have to forget the basics.
[Personal Characteristics & Attitudes:]
I will have a lot of patience and a lot of
interest in the job. And you have to (me anyway),
I think you have to read a lot about it because
you learn all the time new things. Never forget
what you learned before, you know.
[Education & Training:]
The process is first of all you work in the
hotel. At the same time, as you work you go
to school. And when you go to school they teach
you all the same; you know, accounting, the
whole works. And then you go around and work
as a cook as a comer and you have all these
lengths in the kitchen like routier, routissier,
saussier, butisier. You know, and then you
work yourself up. You work yourself up through
the kitchen and then maybe somebody hires you
as a chef later on. And if you want to be a
chef for a big operation, you need around six
or eight years before you can be a head chef
Discipline is very important because you're
all the time on time. If you are a breakfast
cook and you come in to work around 7:00 am
and you have to start at 6:00 am, you know
what I mean - disaster. You have to learn discipline
about hours and then you stay and do it and
then it goes into your blood... and then you
know what I mean, like, you really enjoy it.
You have to like people to be in that business.
You have to know how to try to work with the
management and try to work with the staff.
You're in the middle. Like in the army, a corporal.
People are too easy to…stressful. You
know what I mean? I mean you have to have fun
when you work. Otherwise, why work? You know
what I mean. Do something else.
[Most Satisfying Aspect:]
I catch you a lot of freedom I think, you
know. You can travel. You can go to companies
when you no like it somewhere anymore to find
you a job. You know what I mean. You can actually
be quite independent. It was always enjoyable.
You work in different areas in different hotels,
different management, different companies.
You know…it's never boring. You make
a living, but you never will be a millionaire.
For the work what actually... we no make enough
money. But you live with it.