SCOTT ARDS
Last updated March 2008.
Shaw Conference Centre
Edmonton, Alberta
Scott Ards credits his mother for fostering his interest in food and cooking. She cooked a wide variety of foods, influenced a good deal by German and Scottish traditions, and she encouraged Scott when he wanted to help around the kitchen. He was about 12 years old at the time. While growing up, Scott also gained insight into another aspect of the food industry: his stepfather was a major supplier to meat and processing operations, developing in Scott an appreciation for quality fresh products.
At 21, Scott was cooking professionally at an Earls Restaurant, taking on his first management position a year later. With further training, Scott quickly moved up, working at the Banff Earls Restaurant as Assistant Kitchen Manager in 1993. The following year he assisted Chef Larry and Melinda Stewart (owners of the highly regarded Hardware Grill in Edmonton), who were the project consultants for a new restaurant in Red Deer, Alberta. Working closely with Chef Larry was a great education not only in menu planning with local ingredients but also in the inner workings of a restaurant. Scott continued honing his cooking and restaurant management skills at Pacific Fish Co. and Mario’s Restaurant before deciding, in 1996, to move into a different side of the food industry.
For the next four years, Scott worked at the Canyon Creek Soup Company production facility, once again accepting greater management responsibility along the way. Prior to leaving, Scott consulted on the set up of the Hazard Analysis and Critical Control Point (HACCP) program and establishment of the operation as a federally inspected facility. As production foreman at Lilydale Foods from 2000 to 2002, Scott assisted in research and development, as well as quality assurance, for product contracts with KFC and Wendy’s Restaurants.
In 2002, Scott realized that his heart was in the kitchen and he joined a small catering business. Within six months, he was redesigning the menu as the company chef. Since being hired as an apprentice at the Shaw Conference Centre in 2004, Scott has pursued his work and training with vigour and passion. Attaining the position of Demi Chef, receiving a Canadian Culinary Federation (CCFCC) scholarship for academic achievement and assisting Culinary Team Alberta chefs have been particular highlights. Constantly look for a challenge from his leaders and peers, and competing at the international level brings a new and exciting dimension to his culinary experience.
International Competition Resume
| 2006 | Luxembourg | Individual | Silver |
Contact Information:
Shaw Conference Centre
9797 Jasper Avenue
Edmonton, Alberta T5J 1N9
Phone: (780) 421-9797, Ext. 246
Email: Scott Ards