With over 15 years experience under his belt, Josh is just getting started as a dynamo in the kitchen as the Food Service Manager at Chartwell Eau Claire in Calgary, Alberta. He loves sharing his passion for food and making sure that residents have the best dining experience possible — all in exchange for the stories, ideas and smiles they are willing to share with him.
Prior to joining Chartwell in 2015, Josh earned his Red Seal Chef’s Certificate in the Okanagan Valley of British Columbia before working as an Executive Corporate Chef and Food & Beverage Manager for three major golf courses on the west coast. In addition to hosting numerous charity golf events for the Calgary Flames and Vancouver Canucks, Josh and his colleagues prepared meals for as many as 50 weddings a year.
What excites Josh about going to work each day is the fast pace and comradery of the “soldiers who go to battle with him daily” as they plan, prepare and serve meals to residents. His formula for professional success: continual development of skills, palate and knowledge; be prepared for anything that comes your way; and, do what you love and love what you do!
Ask many of the residents, coworkers and colleagues at Chartwell Eau Claire, and they’ll tell you that Josh embodies all three of those golden rules.
“Every year, my brothers and I go on a fly fishing trip in northern British Columbia. Upon our return from a frigid cold day on the river, my wonderful sister always prepares us her amazing seafood chowder. I’ve taken her recipe, and with a few tweaks, made it my own. Enjoy!”
Josh’s Seafood Chowder
Yield: 4 – 6 servings
- 3 tbsp butter
- 3/4 c. onion, chopped
- 1/2 c. celery, chopped
- 1 tsp garlic, minced
- 2 cups potato, diced
- 2 carrots, diced
- 2 cups chicken broth
- 1 tsp each, dried dill and curry powder
- ½ lb (8 oz) cod, chopped
- 10 oz smoked salmon, crumbled or chopped
- 1 can (15 oz) creamed corn
- 12 oz evaporated milk
- 1/2 lb shredded cheddar cheese
- Salt and pepper, to taste
Melt butter in large pot. Sauté onion, celery and garlic, until onions and celery are tender. Add potatoes, carrots, broth, salt, pepper, curry and dill. Bring to boil and reduce heat to simmer for about 20 minutes. Add salmon, cod, evaporated milk, corn and cook until fully cooked and heated through. Drizzle with cheese and serve.
Note: The fish will flake easily with a fork when cooked.
Recommendation: Serve with warm cheddar biscuits.