The Kaizen Chef launches a new travel catering company In Mississauga

BY SHAUNA-KAY CASSELL

The Kaizen Chef, a new traveling catering company held its grand opening on Saturday, March 30^th, 2019, under the theme, Taste the Experience. Over 60 guests were in attendance, all adorned in chic attire, sipping cocktails, and mingling throughout the evening at a very elegant venue, located at 6380 NorthWest Drive, Mississauga. Indeed, it was a taste of things to come.

At the event, the Kaizen Chef put on a beautiful display. Waiters and waitresses marched out in unison with platters of food in hand and presented each dinner course in front of the guests, one table at a time. “Today, the first course to be served is, classic bruschetta, the second, stuffed rice balls served with an in house made tomato sauce, the third, garlic herb chicken served with roasted potatoes and finally, the no bake strawberry cheesecake,” says Dwayne Theodore Jackson, the Owner of the Kaizen Chef. “I try to stay away from the traditional cultural cuisines and try new foods. For instance, the stuffed rice ball is stuffed with cheese, rolled in bread crumbs, and deep fried until it’s golden brown, then topped off with tomato sauce.”

Jackson, born to Jamaican parents, has been committed to his craft since he was 17 years old. “I got a job at a local restaurant and worked there for six years,” says the Kaizen Chef. “Initially, this was just a job, because I was more into music.” Yet, in 2014, Jackson decided to pursue Hospitality and Culinary Arts at George Brown College in Toronto. Somehow, the executive chef and owner stumbled unto his calling. “I had a love for food, and I wanted a deeper understanding,” expressed Jackson.

A year later, the Kaizen Chef announced his business venture to his family. He started with small steps to build his brand. “I tried to do weekly meal plans, serving meals to individuals who go to the gym. I started with people I knew,” says the savvy entrepreneur. “Each of my clients would pay me $150 per week to prepare their meals.” Jackson started throwing free dinner parties for his family, then the vision of his company came alive. “I have a big family, and each person would bring a guest to dinner. They would put it on social media, and so would I.”

Now the brand has gained a following. “As long as you have a crowd following you, everything would come along with it, the good and the bad,” expressed the Kaizen Chef and owner. Today, the Kaizen Chef has its own venue, two chefs, one sous chef, and three line cooks. “What made me different as a chef was the music background. It showed me how to promote myself, get people’s attention, and add a different style and look to being a chef,” expressed Jackson. “I used the concept of being an artist in music and applied it to being an artist as a chef…so basically we just put a twist on it.”

At twenty-eight years old, the executive chef makes time to mentor his staff to develop their business acumen and to guide them to achieve their own dreams, “For instance, my sous chef is doing a meal planning business,” says Jackson. But Jackson also has dreams of his own. “I see myself on a larger scale of business, expanding my Kaizen Chef brand and traveling the world.”

The Kaizen Chef’s, Taste the Experience was indeed a tasteful experience. It was an opportunity to dress up, mingle, enjoy a four-course meal, and relax on a Saturday night. Truly, it was an elegant affair, and we anticipate many more future events.

For more information about catering or about the Kaizen Chef, visit the website, www.thekaizenched.ca, twitter, @thekaizenchef, or visit the Kaizen Chef facebook page.