Chef Dierre - My Story!

Wow! I couldn't be more fortunate...then to have found something I love to do! It was many years ago that I saw the Stratford Chef's School on CTV...and said to my husband "that's it, that's what I want to do!" One week later there was an ad in the Record for an apprentice chef at Janet Lynn's Bistro. I had an interview and next a job, working for a very demanding, yet impressive Janet Lynn. I believe if it hadn't been for her I wouldn't have ended up where I am today. She taught me how to respect and love food with detail and presentation in mind. There was no messing about in her kitchen!

I then worked as Banquet Chef, then Sous Chef under Chef Vaughn at the Cutten Club. Chef displayed a sense of humour and allowed me to grow without intimidation! He showed me the fun yet practical sides of menu design and taking your team to the next level. As Sous Chef you become a teacher, showing the team what the Chef is looking for in quality, organization is key. These are my happiest and best memories of my working career.

Yet, I needed a challenge and decided to become Chef of the Four Points Sheraton where banquets and catering are number one! Carol Schiller the Human Resources Manager took a chance on me that fall and we worked together for many years! Her enthusiasm for her team and the job at hand is infectious! I then followed her to the Stone Crock Group of St. Jacobs! Now there is a definite need for multitasking! Catering, three restaurants, bakery and meats and cheese. Incredible operation! That job keeps me challenged at all times. As the Executive Chef there are many people to train and manage.

Now, why describe all these places of employment? I know you want to hear of all the romantic trips to France, Portugal and Italy... well all those positions groomed me to be a problem solver, thinking outside of the box. Food is not just sustenance to me, it is an art. I still remember Janet Lynn stating, "people eat with their eyes first, then with their mouths, be exact in what you do Dierre!"

Never Enough Thyme came to fruition in 2002, after much contemplation. I wanted a kitchen and sense of style that was my own, in every way. Catering is my passion, reaching clients in positive ways that impacts memory, place and time. The success of Never Enough Thyme...has been great and all word of mouth. We are the team to call when looking for something different and unique!