Let’s meet someone who makes a big difference in people’s daily lives.
Roberto is a cook at Whistle Bend Place.
He's part of a team that prepares meals for more than 150 people, including residents of Whistle Bend Place, participants in its day program and Meals on Wheels clients.
Before coming to the Yukon, Roberto spent 14 years working aboard cruise ships, where he built his skills as a dishwasher, cook and pastry chef.
Today, he helps provide nutritious meals to residents, seniors and Elders.
Let's learn more about his career journey.
Tell us about your career path. How did you get started?
I've been cooking for most of my life.
I started working in kitchens in the Philippines when I was about 18 years old. I began as a dishwasher before moving into more advanced roles in restaurants.
I was always curious about cooking and wanted to learn more. Whenever I saw someone making something new, I wanted to understand how they did it.
Later, I worked on cruise ships that travelled around the world. During my 14 years at sea, I worked as a dishwasher, cook and pastry chef.
How did you land in the Yukon?
I decided it was time to settle down because I have relatives in Yukon.
They told me there was demand for skilled tradespeople here, so I looked into opportunities. I was fortunate to get an interview at Whistle Bend Place.\
I've now been here for three years.
The climate was one of the biggest surprises. When I first arrived, it was -28 C and I was wearing rubber shoes. I quickly learned how cold Yukon winters can be.
I enjoy living here because I'm close to nature and the people are welcoming, especially my co-workers.
What’s different about working in continuing care?
With continuing care you need to be very careful.
The same high standards for food preparation and presentation apply in continuing care as they do in a restaurant.
The difference is that residents often have specific dietary needs. Some may require modified food textures to make eating and swallowing safer, while others have restrictions related to salt, sugar or allergies.
Because of this, attention to detail is important.
What's a typical day at work?
I'm a support cook and work with a team of about five cooks and other staff.
Together, we prepare meals for about 150 residents three times a day. I help wherever support is needed while also managing my own responsibilities.
One of those responsibilities is helping prepare Meals on Wheels orders. Each week, we package between 800 and 1,000 meals that are delivered to Elders and communities throughout Yukon.
You recently passed your Red Seal exam, could you tell us about that?
I completed my Red Seal certification while working at Whistle Bend Place.
My supervisor, Julie, is a certified cook and was a great support throughout the process. She helped me understand the requirements, signed off on my apprenticeship hours and helped me prepare for the exam.
To earn a Red Seal certification, cooks need more than 5,000 hours of training and experience before writing the exam.
The exam covers topics such as cooking techniques, food safety, nutrition, menu planning and kitchen management.
It was challenging and I didn't pass on my first attempt.
I studied, tried again and succeeded.
Now I'm a certified cook in Canada.
What advice would you have for someone considering this career?
Patience is important.
If you're starting in this trade, be willing to learn and build your skills over time. Listen to the people around you, ask questions and take every opportunity to gain experience.
Success comes from being willing to learn, working hard and taking pride in what you do.
This is my trade and I love what I'm doing!