Jeff Derkson is a man on a mission, determined to become Red Seal certified for his two passions, baking and cooking. Since he was 15, Jeff has been working at the Cactus Club, his apprenticeship sponsor, as a prep and line cook. At the 2008 BC Skills Competition, Jeff’s faith helped him deal calmly with burnt pastries, listen to the judges and remake the pastries in time to win Gold, and then he went on to win Silver at the Canadian Skills Competition. He views attaining knowledge like doing a puzzle – you need to have a firm foundation before moving forward. Every new recipe he learns is another piece of the puzzle. “Jeffrey’s enthusiasm and dedication are helping to give him a solid foundation from which he is sure to grow,” says Parry Robinson, Jeff’s baking apprenticeship instructor at Vancouver Community College.
- Why did you want to become a baker and a cook?
My first inspiration came at the age of 18 months, when my mom said, “This oven is hot – don’t touch it!” Since then my mom has been teaching me how to cook and my grandma was teaching me how to bake. By the time I was five, I was already making my own breakfast! In grade 9, Chef Rob Feenie inspired me to become a chef when I watched him win the Iron Chef Competition. My passion for food and wanting to learn about food just grew from there, and learning the science behind baking at Templeton Senior Secondary just made me more interested in the trade.
- What path did you take to get to your current position?
A counsellor knew I was interested in culinary arts and connected me with Mrs. Margo Murphy, who was in charge of the culinary arts program at Templeton. She saw that I had a lot of passion and was motivated to get into the program, so she made an exception for me to enter the ACE-IT program in grade 10 and I had to make up courses in summer school in order to qualify. Mrs. Murphy was my teacher and has remained my mentor since then. I currently work at the Cactus Club, while taking my apprenticeship course at Vancouver Community College.
- What was/is your greatest challenge and your most rewarding component of your job?
The biggest challenge I faced was the attendance problem during the time I practiced for competitions; it was a struggle for the teacher. When I came to realize that the real world would not wait around for me, I decided to step up to the plate. At the Cactus Club, I sometimes feel that my desire to move forward is not being taken seriously, but I remember the advice of Chef Feenie, my original catalyst for becoming a cook and now the New Food Concept Architect for the restaurant, that “the reward will come when it comes, so tough it out!”
The most rewarding part about working at the Cactus Club in Vancouver is the support I get from them and knowing at the end of the night that I’m not just an individual but part of a team accomplishing a task.
- Did you have to overcome any obstacles?
I had to learn how to keep my emotions at the door when I was at school or at work. If I didn’t, and brought my personal life into work, I wouldn’t be able to focus on my duties in the restaurant.
- What advice would you give to someone entering your industry?
Be prepared for anything that comes your way and to sacrifice a lot. If you really have a passion for something, make sure nothing stops you from achieving your goal. Don’t be afraid to try something new – becoming a chef means making new things everyday. And don’t forget to have fun with whatever you do!
