admin

Perpetually positive and a dedicated team player, Jaeyoung Park joins the Boulevard kitchen team as Junior Sous Chef. This passionate up-and-coming talent may seem shy at first, but on the line, you’ll find him in his element, where he moves seamlessly alongside Boulevard’s senior culinary team members. Park holds a deep respect for French and Italian cuisines, with a particular curiosity in the process of curing meats and making cheese – indeed an area chef Ma will excitedly encourage exploring. Originally from South Korea, Park came to Canada to gain hands-on experience in top kitchens and practice English; his posts have included tenure at Montreal’s Maison Boulud. One of the perks of his improved English is access to a magnitude of cookbooks and recipes that Park enjoys exploring. Son to a foodie father and avid fisherman, he grew up seeking culinary experiences and preparing his father’s freshly caught seafood. replica…

The individual creativity of an artist and the team-oriented dedication of an athlete: these are just two of the defining characteristics of Nikolay Vil in his role as Junior Sous Chef at Boulevard. Hailing from Esil, a town in northern-central Kazakhstan on the bank of the Ishim River, Vil enrolled in Vancouver Community College International’s Culinary Arts program shortly after arriving in Canada. While studying at Western Canada’s largest culinary school, he learned skills and techniques from some of the country’s leading chefs. In 2016, Vil travelled to the IKA/Culinary Olympics in Germany with Culinary Team Canada as a kitchen helper. There, at the most demanding and diverse international culinary arts competition in the world, Vil acquired a deeper understanding of–and passion for–fine food and dining. That same year, when it came time to select a local dining establishment for his VCC internship, one of Vil’s instructors urged him to…