After school, I took on many roles in the kitchen from dishwasher all the way to kitchen manager and when I wasn’t being challenged I made the hard decision to move to the city to learn more. After a few years of working on the line and catering for several movies and TV shows (first few seasons of Corner Gas) being produced at the time, I was given the chance to earn a spot on a team cooking on a cruise line that toured the Arctic and Antarctic polar regions. Between the off seasons I worked as executive sous chef for Delta Regina and Bessborough.
Traveling and cooking became a way of life for five seasons until the day I met my beautiful wife and I made the choice to stay put in Regina.
From there, I earned an Executive Chef Position with Holiday Retirement and worked my way into the Reginal Chef position where I was able to work with chefs and kitchen personal from all over the country and the United States. My team won may awards and one of them was to spend time in the Culinary Institute of America. A time that will never be forgotten! As Holiday Retirement was purchased, my position changed and I found myself with an amazing opportunity to do what I love doing—cooking and teaching—and I became the Chef Instructor for Level 1, 2, 3 Apprentices for Sask Polytech. While in this position, I wanted to do more and give back to my community. To fill that void, I started teaching at North Central Family Centre. Teaching young adults basic kitchen skills so they could enter the work force.
From there, I made the decision to not only continue teaching, but to Start Legacy catering and that is where we sit today.
Sincerely,
Bryce Hitchens