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Ask Our Corporate Chef
Norm Myshok
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| Chef Norm Myshok |
With 25 years experience, Norm Myshok fills the role of Corporate Chef for Canada Bread and Olivieri Pasta. Having completed the Chef de Cuisine Certification program in 1992, he remains actively involved with the CCFCC , is a past National Chairperson for the Chef de Cuisine Certification Program and was named Central Regions Chef of the Year in 2005.
A graduate of George Brown College and classically trained at Winston’s in Toronto, with experience at boutique establishments such as The Windsor Arms Hotel and the Elmwood Women’s Club he’s prepared food for notables such as the late Mme. Jeanne Sauvé, the Basset and Eaton families, and enjoys his role at Canada Bread. No matter what the demands are he always finds time to explore food and get in a round of golf.
“I gave up my pretensions of food long ago and enjoy whatever I’m preparing. It can be the finest meal with exotic ingredients or a simplest meal of a pot roast or hamburgers on the barbie. The challenge is to make it the very best by bringing out the flavours and cooking it to perfection.
Coming from an ethnic family, I’ve always been around food. Helping grandmothers prepare perogies and holubsti, turning the sausage grinder; what ever needed to be done. My love of food led me into becoming a chef and a compliment from a guest did more for me than any paycheck.
I like dishes that are easy to prepare, entice guests with the aroma and deliver great taste!!!”
If you have a question for our chef, click below.
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