International Jeunes Chefs Rôtisseurs Competitor Profile
Wishing Leah Patitucci Well in Mexico City Through the programs, Leah also had the opportunity to be a support member of Culinary Team Canada and go the 2016 IKA Culinary Olympics in Germany as a Pastry support member.
Leah has long been pursuing her passion in the kitchen. From a young age Leah knew what career path she wanted to follow. Leah got her first taste of a professional kitchen at an early age at Vancouver’s Hawksworth Restaurant as an Apprentice Cook while still in high school. She then moved on to Blackbird Bistro serving as Garde Manger. Graduating with her Dogwood Diploma (Honours with distinction) from West Vancouver Secondary School, in eleventh and twelfth grade Leah was able to participate in the ACE-it program through VCC and the West Vancouver School District, allowing her to spend afternoons earning the first step to her Red Seal and get the foundation that every cook needs to succeed. She continued on to achieve her Red Seal from Vancouver Community College (as well as being recognized as VCC Student of the Year). 34
While completing her Red Seal, Leah worked as Pastry Cook/ Baker at Temper Chocolate and Pastries, moving on from there to The Pear Tree Restaurant spending the best part of three years as Line Cook/ Pastry Cook under the mentorship of Vice- Conseiller Culinaire, Executive Chef Scott Jaeger.
Alongside Manitoba competitor Riley Spitula.
During this time, she also had the opportunity to be a Core Team Member of Junior Culinary Team Canada. This started Leah’s ascent to a more polished cook and competitor, “Working under Chef Jaeger, I really got to learn a more refined and technical approach to cooking.” She also won Vancouver’s Regional Competition and participated in the 2018 National Competition in Edmonton. In July 2020, Lean joined Mission Hill Family Estate in Kelowna, BC as Chef de Partie at the Terrace Restaurant.
The picture of concentration.
