Carol rightfully takes her place in the kitchens of Hart House restaurant, Deer Lake as Executive Chef, making her presence felt in what is strangely a male populated world of the great big steaming kitchens outside the home. She says, “I love food so much that doing my job, for the most part, is enjoyable in itself!”

Carol switched tracks early in her university life to pursue her passion for fine food. She recalls, “After graduating high school I started taking some business courses at the UBC to enter into the CGA program.  After almost two years I decided that that was not the correct career choice for me.”

Good thing for us food fads, Carol followed her heart, or more precisely, her nose. Upon graduation from the Dubruille Culinary Institute in 1987 she took on her first posting at Umberto's Settebello Restaurant on Robson Street with Chef Peter Iascu.

This was followed by two years as Chef with John Bishop at his restaurant on Fourth Ave. According to Carol, this was the clinching moment of her career: “I believe it was really John Bishop who was my so-called mentor,” says Carol, stressing the importance of such a figure in one’s career. “I believe it was the experience there that set me on the road to success. John Bishop taught me a great deal about food and service.” 

It was then after a ten year stint with Janet McGuire and her Beach Side Cafe in West Vancouver that Carol was offered this coveted position as Executive Chef of Hart House Restaurant in Burnaby. The 90 seat restaurant in a heritage house on two and a half acres on Deer Lake has banquet facilities for 200.

Carol fills us in on what makes her job by the fires so hot: “I love the different seasons and the variety of tastes and experiences that each day brings. It is also the instant appreciation of satisfied diners that gratifies me and keeps me going!”

As for cooking at home, “It’s the simplest of dishes for myself” says Carol who lives by herself and her beloved dog Dusty, “but I like to cook well for my guests!”

Her advice:  “You must have a solid commitment and passion for catering, as it does not come with money or glory initially and the hours are long and hard.”