Chef Conversation with Julian Bond at the Pacific Institute of Culinary Arts (PicaChef) in Vancouver
Channel: Two Cowboys
Date: 2018-01-29

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We are the Two Cowboys that are traveling the world, in search of people that make things. We showcase the awesomeness in communities all over Canada, U.S., and New Zealand. 

This time we are featuring:

Pacific Institute of Culinary Arts

You find these people in the slums of grimy chip shops in London, at local markets across Asia, or at the roadside taco stands in Mexico City. They operate a smashed burger food truck grill on a beach in New Zealand or the dessert station of a world-renowned hotel's kitchen. They mind the oven at the local pizza parlour or the pasta station at the Michelin Star restaurant in Downtown New York. I am referring to the ever-present culinary workforce that is responsible for much of our food every day.
The food industry is vast, and the opportunities are endless. There are possibilities for anyone, anywhere in the world. It was always, and still is a trusted way to earn a living. Cooking and food preparation is as old a profession as civilized man, itself.
We wanted to know from Julian Bond, the Vice-President & Chief Operating Officer at the Pacific Institute of Culinary Art (PICA), what determines the success of the individual that ventures in by choice or chance, in such a vast array of opportunity, locales, and roles. 
https://www.picachef.com/

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