Working at the 360 Revolving Restaurant at the CN Tower was nothing short of magical. The experience felt larger than life—perched high above Toronto, surrounded by breathtaking views, and immersed in the energy of a kitchen that never seemed to pause. It wasn’t my first time in a professional kitchen, but it was unlike anything I’d known before.

Getting the job was a journey in itself. Hundreds of people applied for the chance to participate in a black box competition, which served as a gateway to securing a job at the 360 Restaurant. I was one of the few selected to compete. The challenge was to take a mystery box of ingredients—a piece of chicken, some vegetables, a starch, and a demi-glace—and create a full dish. Winning wasn’t just exciting; it was a turning point that led me to today. Had I not won, I likely would have returned to university right after culinary school and missed out on the incredible years I spent working in some of Toronto’s top kitchens.

The CN Tower kitchen was a marvel. With a team of chefs working like clockwork, it had clear departments, a seamless hierarchy, and an incredible rhythm. Unlike other kitchens I worked in later, the atmosphere was surprisingly relaxed despite the constant buzz of activity. There was so much happening, yet it never felt overwhelming—I absolutely loved being part of it. Each day, we prepared and served over 1,200 à la carte dishes. The space at the top of the tower was small—gas stoves weren’t an option, so we relied on state-of-the-art convection ovens. Most of the prep happened downstairs, with dishes finalized and plated up top. Despite the challenges, it was remarkable how smoothly it all ran.

At the center of this operation was Executive Chef Brad Long, a man who had a way of making even the busiest days feel manageable. Brad had this natural charisma, paired with an uncanny ability to stay calm under pressure. He was endlessly creative, but what I remember most was how much he trusted his team. He believed in simplicity done right. “Simplicity,” he often said, “is where perfection begins.” It’s a lesson that’s stayed with me and influences everything I do in the kitchen.

Brad wasn’t just a great chef—he was a teacher. I’ll never forget the way he twirled a chef’s knife in his hands while talking, almost like a magician performing a trick. Shortly after I left the CN Tower, I heard he had become a Food Network star. It didn’t surprise me—his confidence and charm were a perfect match for television.

Then there was Peter George, the Executive Sous Chef. Peter was the kind of chef whose food you couldn't wait to taste. He would often come into the prep kitchen to refine recipes or tweak menu items. Watching him work was like seeing an artist at their canvas. Some of my favorite moments at the CN Tower were the conversations I had with Peter. In so many ways he was like a father figure. He was generous with his knowledge, explaining not just the how but the why behind so much. His focus and detail taught me to approach cooking with the same care, no matter how fast-paced the environment.

Another key figure in my journey was Mark Jachecki, who was a Sous Chef at the time. Mark was a leader who pushed everyone around him. When he became the Executive Chef at the Westin Harbor Castle—one of Toronto’s top hotels—I knew I wanted to follow him there. I applied and got the job.

Looking back, my time at the CN Tower was a whirlwind of learning, growth, and inspiration. It taught me that cooking is about more than just putting food on a plate—it’s about collaboration, precision, and heart. The lessons I learned there remain with me, shaping every dish I create.

One of the most awesome moments during my time at the CN Tower was the day we hosted the President of Romania for lunch at the 360 Revolving Restaurant. It wasn’t just any lunch. The restaurant was reserved for the occasion. As someone born in Romania, this moment was deeply personal for me. To think that I was part of the team serving the President of my home country, felt surreal. It was a moment I could have never imagined back when I first applied to culinary school at George Brown College in Toronto.

Looking back, my time at the CN Tower was more than just a job—it was a foundation for everything I do today. It shaped the way I think about food, teamwork, and the importance of every detail. It’s a reminder that no matter where we start, it’s the journey—and the people we meet along the way.