Chef Dale MacKay is willing to take risks to get where he wants. And he’s not afraid of hard work. That’s what took him from a job as dishwasher in a burger joint to the title of Top Chef Canada on the Food Network Canada television show.
What was it like to win the Top Chef Canada title?
Amazing. I really wanted to win, to be Top Chef Canada, because I wanted to show my son that you can go from nothing to winning something really prestigious.
How did you know you wanted to be a chef?
I was a kid without much education and not a lot of options. I had a job as a dishwasher. When they needed somebody to work as a line cook, I jumped at the chance. I loved it—the kitchen, the people, the whole culture.
What kind of training does it take?
You can go to culinary school or you can get hands-on training. I took the hands-on route, but it takes years to work your way up in a kitchen, and you’re working 16 hours a day non-stop. It’s an apprenticeship.
How did you move up?
I had worked as a cook at better and better restaurants. When I was about 20, I saw a TV show about Chef Gordon Ramsay, who was chasing his third Michelin star. I really connected with his passion and focus. A month later, I had a work visa and a plane ticket to England. I showed up at his restaurant in London and asked if I could spend the day in the kitchen. At the end of the day, they told me to come back the next day, and then the next. It turned into a six-year gig.
Why take such a big risk?
I wanted to be trained by the best—and I like being out of my element. I love that kind of challenge. I don’t think it matters what profession you’re in, getting out of your comfort zone is a good thing.
What was it like working in a famous chef's kitchen?
It’s extremely competitive. I didn’t have a culinary school background, which meant I didn’t know some of the fundamentals, so I tried to outwork everyone else. It was hard being nitpicked by everybody—the way you stand, how clean your section is, how you store your knives. You’re mentally being caned every single day. If you stay, you gain serious mental strength.
What made you try for Top Chef Canada?
I’m super competitive and very confident in what I do. I think I have the best background of any chef in Canada right now. I worked with Chef Ramsay in London, New York and Tokyo. I was executive chef at Lumière in Vancouver, which is managed by Chef Daniel Boulud’s group. Now I’m executive chef and proprietor of ensemble. I’m never scared to go against anyone.
Where do you see yourself in 10 years?
I have big plans. I’m interested in being a businessman and building a restaurant group. I’m also interested in doing more charity work and giving back in different ways.
Any advice for kids who struggle in school?
Just remember that everyone learns differently. You might be a complete disaster in one thing, but amazing in something else; everyone has hidden talents. My advice to someone in the same situation is to find what you’re good at and then work hard. There’s no law that says you can’t have big dreams. The world is wide open, so have the confidence to push yourself.
Job Prospects – Good. Chefs plan and direct food preparation and cooking activities, while cooks generally prepare and cook meals and dishes. Average annual wage in Saskatchewan varies: chefs make an average of $35,600; cooks $29,500.
Work Environment – Fast-paced. Chefs and cooks work in a wide variety of settings: restaurants, hotels, hospitals, resorts, clubs, catering companies. Most settings are fast-paced and there’s pressure to produce quality under fire.
Education Options – Degree, Diploma, Apprenticeship. Although there are no culinary schools in Saskatchewan, SIAST offers a Hotel and Restaurant Administration program and Food and Nutrition program, both of which include chef training in the curriculum. Cook is a designated trade in the province. You achieve certification by apprenticing for three years under a certified tradesperson and completing 24 weeks of in-class technical training through SIAST.