Chanda ranga: Ready Made Meals To Go

Tuesday 7 August 2012

Ready Made Meals To Go

Cameron has been cooking since the young age of 14 when he was a prep cook at Grouse Mountain. He developed a keen understanding and passion for the industry under Dan Riviaras’ Tutelage. He later finished his Chef’s training at BCIT and completed his apprenticeship with two very talented Chefs; Gerard Page, Cordon Blue trained Chef of West Vancouver’s La Belle Sole Restaurant and Bernard Casavant, long standing Chef of Château Whistler.
Cameron worked at many high end eateries in and around Vancouver. His placement as Chef of 1066 Hastings Restaurant introduced him to the more business side of the industry with Entrepreneur and Howe Street veteran Gunnar Vogel. More importantly, this is where Cameron met Simone Vogel, his soon to be wife of 18 years. The two spent a year in the Cayman Islands that quickly turned into 6 years. During that time Cameron held two Chef Appointments. One at the long standing Holiday Inn Resort Grand Cayman and at arguably the busiest restaurant in the Caymans, The Lone Star Bar and Grill.
Upon their arrival back in Vancouver they took over operations of 1066 for another 4 years. Cameron has also spent many years in the catering industry organizing events from 50-5,000 persons.
Cameron now spends his time between family life with his wife and two children and their new project “Stock Up”, where Cameron brings his 27 plus years of culinary knowledge to that concepts, Soups, Sauces, Dressings and home meal replacements.
Stock Up opened at the end of November 2007 and they have never looked back. Bringing a huge and always changing menu to the Kerrisdale neighborhood they themselves call home.
As a member of the Chaine de Rotisseurs, BC Chef Association and the Canadian Culinary Federation, Cameron is very active in giving back to the industry and its new young guard.