PATRICK GAYLER
Last updated March 2008.
Catch Restaurant
Calgary, Alberta
Competition and apprenticeship — in that order — brought Patrick Gayler to his current professional level. Pat has always liked to cook and started competing when he was 15. Not only did he want to meet chefs and see and learn as much as possible about the culinary arts, but he wanted to set himself apart from being an ordinary cook. He’s certainly been doing that.
Pat’s early interest in cooking — and the enticing travel possibilities of the career — lead him to pursue apprenticeship at The Fairmont Hotel Macdonald in Edmonton, attaining the position of Demi Chef de Partie. During his six years there, he had the privilege of cooking for Queen Elizabeth II of England and many celebrities. As well, Pat competed, participating in five Skills Canada Competitions and earning gold and bronze medals. In accepting his current position as Saucier at Catch Restaurant, Pat made the move to Calgary.
As an apprentice student at the Northern Alberta Institute of Technology in Edmonton, Pat received recognition as the Apprentice of the Year in 2004. That year, he also had his first taste of international competition as a member of the Culinary Team Alberta Student Team that won gold and silver medals at the World Culinary Olympics in Erfurt, Germany.
In appreciating and striving to master his ideal of simpler, more refined food consisting of a few complementary flavours, vibrant colours and contrasting textures, Pat’s approach consists of hard work and a 100 per cent commitment to everything that he does. In 2006, that drive and focus earned him the opportunity — and the responsibility, he adds — to represent his province as a professional chef in international competition.
Being able to learn from the world’s leading chefs and to see what they are bringing to the table is very exciting to Pat. As well, competitions help him to perfect aspects of his cooking, from organizing at the beginning of the day to cooking and presenting finished plates.
With a goal of being a hotel Executive Chef, Pat sees that the little “tricks” and knowledge picked up through competition — particularly with as one of the new chef members of Culinary Team Alberta — are the things that help distinguish and improve his cooking. And if he ends up fulfilling his other goal — one day, teaching future cooks — Pat will be able to pass on to others what he’s learned along the way.
International Competition Resume
| 2006 | Luxembourg | Team Alberta | Member | Gold, Second Overall |
Contact Information:
Catch Restaurant
100 — 8th Avenue SE
Calgary, Alberta T2G 0K6
Phone: (403) 206-0009
Email: Patrick Gayler