Episode Details

Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto's Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario.

• Learning how to work together with the community is key

• Shaun's start in the hospitality industry after high school
• The importance of getting real life experience before investing in college
• Taking jobs based on what you are going to learn, and not necessarily make money
• How taking some time away can make a comeback in the industry stronger
• Physical and mental burnout and recovering from that stress in a high stress, large corporation
• Shaun's time in the butchering industry, strengthening his support for local farmers and butchers
• Adding music into your venue to offer more to community
• Maintaining the value of your restaurant and growth
• Supporting local community and impacting the lives of people who support your restaurant
• Lifelong learning from mistakes, and allowing them to work FOR you, not against you

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1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • fresh local and foraged
2. What is your biggest weakness?
   • Not saying no
3. What's one question you ask or thing you look for during an interview?
   • What's your favorite thing to eat at home? What's your comfort food?
4. What's a current challenge? How are you dealing with it?
   • Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.
5. Share one code of conduct or behavior you teach your team.
   • Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.
6. What is one uncommon standard of service you teach your staff?
   1. Give everything as much respect as you can.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM

   Kitchen Confidential

8. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you coul