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Oliver Truesdale-Jutras

What have you learned about the entrepreneurial side, as far as owning your own company?

Oliver was not prepared for some of the realities of entrepreneurship when he first started Stovetrotter, but reflects on how it has made him a stronger asset.
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What’s the biggest mistake you see young people making when they enter the industry?

Oliver talks about the popularization of chef culture, and the difference between a great home cook and a chef.
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Talk to us about apprenticeships. How important are they?

Apprenticeships really give you the first insight into how things work, to the hierarchies and to the tensions between the kitchen and the front of house.
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Is there a certain personality type that tends to succeed in these high-end kitchens?

Oliver tells us about his “sado-masochist” approach to apprenticing, but also says he would never do that now. He shines light on how the culture of cooking has changed in recent years.
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You said you were surprised at some of the things you didn’t know how to do. Can you give us an example?

Oliver tells us about the condiment that convinced him he needed to stay in culinary school. You probably had it for lunch today.
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You went to culinary school. Is education necessary or beneficial?

Oliver says that, while the saying of “you re-learn everything at every restaurant you go to,” is true, there’s one big caveat to that statement.
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What traits and abilities do you need to succeed in the international culinary world?

Oliver talks us about his favourite memories when it comes to being adaptable, flexible and solving problems by the seat of your pants.
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What challenges are you facing in Sri Lanka? How do you adapt to different countries?

Oliver says you have to adapt your level of training to the establishment.
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A goat farm!? How do you choose goats?

Oliver talks about the disconcerting feeling of choosing your own livestock for a restaurant.
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What are some of the challenges working professionally in the culinary industry in an international setting?

Oliver talks about adjusting to the way different cultures think of food, including getting up close and personal with chickens.
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What are your tips as far as the best way to get your foot in the door, especially if you’ve just arrived in a new city?

Oliver tells you the one sure-fire way to get your resume thrown in the garbage.
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So you sent 30-35 cover letters and resumes to some of the best restaurants in the world. What do you think actually got you the job?

Two words: Artful badgering.
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