♪
KEVIN BUCK: 
My name is Kevin Buck.
I am a chef de partie at
the Greenhouse Restaurant in
London and I graduated the
Post-Grad Italian Program.
♪
I hear Chef Tomaselli's voice,
I hear Chef Trevor Ritchie's voice,
Chef John Higgins; just
lessons I learned from them.
Just stay clean, stay organized,
keep pushing, keep moving.
It was the opportunity to
get out of my comfort zone.
I got to travel across
the world, in a place
I didn't speak the language.
We had such a close team.
We pushed each other every day
and we had a mutual respect
for each other.
♪
Learning to grow within a
team was a huge take away.
The Bocuse d'Or is the most
prestigious culinary competition
in the world and I had the great
opportunity to help represent Canada.
You're working side by side with
cooks and chefs who have been
there longer than you have.
Networking is a huge
part of this industry.
Currently, I'm working at the
Two Michelin Star
Greenhouse Restaurant
in London, England.
A typical day when I'm
working the kitchen,
there is a bit of
an adrenaline rush,
which I do like, especially
when service time hits.
But there's also an internal
calm as well that I want to
get it right, I want
to get it perfect.
It's the process.
It's not even the recipe itself,
it's the journey I took to get to
where I am today.
♪
