CHEF PROFILE - Jay Choo
What do you get when you mix a love for Asian cuisine, add a dash of fusion style and serve it on a plate of kindness, determination and individuality?
The answer is Toronto based chef, Jay Choo!!!
Photo courtesy of Jay Choo
I had the absolute pleasure of profiling this incredibly talented chef who may not be a household name yet but definitely has the grit to get there.
Our interview ended up lasting longer than we both anticipated and so I had to splice it into two segments:
Today I’ll be sharing the background of Jay’s entry into the culinary world as well as some of the things that make him unique in this space.
If you have the time, please watch and leave me a comment at the end or just check below the video for the summary
During the past four weeks, I have been under the instruction of the incredibly talented and thought-provoking nature of Chef Matt Duffy. I have learned that there is no single path to success within the culinary industry,
and even more, success looks as differently as the array of chefs that make up the diversity of the field.
JAY CHOO is no exception. After spending 13 years in the engineering field as a medical technician, Jay felt a tug leading him in a different direction.
He’s an avid food lover, artist and is known to motivate and encourage the people around him and I’ve been a fan of his from we met!
I’ll never forget the day when Jay told me that he was cast for MasterChef Canada, season 4 – of course I encouraged him to go for it!!!
Today Jay can be found catering private events and he loves fusion style cuisine, a nod to how I think most Torontonians prefer their food in a city that boasts diversity!
He has utilized his talents at the Max Gala, St. Michael’s Foundation Angel Ball Gala, Maple Leaf Gardens, Facebook Holiday, AGO, Barcelona Tavern Toronto and has cooked for weddings, private functions, the BMO group, Yamaha, Ride to Conquer Cancer, Rogers Cup, Hockey Hall of Fame Induction, Canada Games 2019, just to name a few and has worked under notable Chefs including one of his culinary influences, Chef Rang.
His philosophy on life came from one of his college professors: “Do what you love and you’ll never work again”. Since making the career change in his thirties he has seen how true this statement truly is.
You can find out more about Jay via Instagram on @ChooBoyRox
QUICK FACTS:
WHEN DID YOU START LOVING FOOD: Since childhood
EARLY INFLUENCES: I grew up watching my mom and grandfather in the kitchen
COOKING SHOWS THAT INSPIRED: Wok with Yan
HOW WAS REALITY TV: Challenging, nerve wracking, humbling, motivating
CULINARY STYLE: Asian cuisine, fusion style
WHY CHANGE CAREERS: Able to explore passion; unfulfilled in an office environment,
WHAT DRIVES YOU: I love the reaction from people who enjoy the food you make them; the people you meet and learn from; being able to create and use art
FINAL THOUGHTS: Always be open to new opportunities
CONTACT: @chooboyrox via Instagram