Eatdrink #82 March/April 2020

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12 | March/April 2020 Serving customers has been a wonderful way to communicate the care and attention I practiced as a nurse. Ensuring that customers have incredible, artisanal meals combined with the best in genuine, warm, attentive and professional service makes me happy. To be hands-on in your business while balancing home and family life takes effort and perseverance. This industry is not for the weak at heart. I love the challenge because of the feeling you get when you hear a buzz Natalie Chapman Manager, David’s Bistro, London www.davidsbistro.ca As told to Kym Wolfe I started working at the Bistro as a server in high school, almost 20 years ago. Once I started working busy weekends and getting to know the customers and found a wee bit of confidence I knew it would be for life! Erin Circelli-Russell Head Chef/Instructor at The Chef’s Table, Fanshawe College, London https://bit.ly/2wWMLuc By Bryan Lavery London native Chef Erin Circelli-Russell is one of the city’s most influential chefs and culinary educators, inspiring hundreds of young chefs. Chef’s deep appreciation for cuisine developed eatdrink.ca |@eatdrinkmag in your dining room, see guests happy and relaxed, treating themselves to a nice meal. You feel a sense of purpose being fulfilled in front of your eyes. I love supporting women in our communities as I can identify with their struggles. I am a member of Oxford Women in Networking and sit as a chair on the International Women’s Day committee. I love connecting with other businesses to bring unique events to Oxford County. Growing up my Dad was not home too much — he worked six days week until at least midnight. Once I got to know the business and the customers, I understood why he put in that effort and time, and I wanted to do it with him. Now that I have my own children, I’m very lucky that Dad tries to help me find a better balance of work and family time. There have been challenges — like “the night from hell” as it is referred to, when the cash register died. Getting through those with a team of people all in it together is like no other satisfaction! On the flip side you have nights when things go perfectly with seating and orders, the kitchen is on fire — in a good way! — and customers tell you how much they enjoyed their evening. And then, when it’s all cleaned up, you get to sit down for dinner with your work family, which for me is extra special because that includes my Dad. What makes David’s Bistro special for me is our customers. We are serving some third generation! I work front of the house, and we try to have unique and interesting wines. To ensure I have the knowledge to recommend and pair wines, I have taken the first level sommelier course. Eventually I will take over the restaurant, but right now Dad is still “king of the castle.” Even when he retires it will always be David’s Bistro. when she was exposed to a variety of foods and traditions at an early age. This would fuel her lifelong passion for cooking. Working in a pasta and sandwich shop at the age of 15 was the beginning of her culinary career. Enrolling in the Culinary Management program at Fanshawe College, she became an award-winning graduate focusing on and excelling in culinary competitions. It was at this point that she embraced her career with passion.
eatdrink: The Local Food & Drink Magazine She completed her culinary apprenticeship in Scotland and continued to travel the world, diving deep into local cultures and cuisines. Upon returning home in 2003, she secured a position at Fanshawe College as a Seal Chef. Currently Circelli-Russell is the head chef instructor guiding hospitality students at The Chef’s Table, the teaching restaurant at Fanshawe College. With a passion for food and education, she guides students towards gaining practical hands-on experience and an understanding of what it really means to work in and be committed to the hospitality industry. The Chef’s Table honours the procurement of local and sustainable foods and is focused on The heart of Downtown Strathroy Girls Getaway Weekend! 2 Junior Suites each with queen beds and a $100 voucher for the Bistro. Erin Circelli-Russell serving quality and seasonal Ontario grown ingredients and Ocean Wise approved seafood. Circelli-Russell encourages the students to try new and exciting mashups with food and drink. In her eyes, everything can be paired with everything, and there are no rules about food and cooking. Outside the restaurant, you’ll find her baking up a storm and producing some fantastic cakes and sweet creations, as well as teaching her three children about the world of food and the local culinary community. “Start them young, and with any luck, they too will develop a lifelong love of the kitchen,” says Circelli-Russell. Subject to availability. Valued at $300. Historic Post Office & Customs Building 71 Frank St, Strathroy • 519-205-1500 www.clocktower-inn.com
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Eatdrink #82 March/April 2020

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