Chef Joseph Gosselin

Hi, i am writing  to you in regards of your chef position as i think i would be a great candidate for your lodge. I am a trained chef from quebec but i nos réside in Vancouver when Im not under contract wherever in the would the agency for which I work usually places me . I also look for work on ,y free time and I came across your job posting and I immediately thought I would be a great fit for your company. I grew up on a bison ranch in Quebec where I leaned from my parents the importance of growing your own food when you live on a homestead like ours north of Quebec preserving , hunting , fishing , gardening and ,making sure we had enough  food , not only to feed ourselves now , but also for the harsh winters of the north of Quebec .food always has fascinating me . Foraging for wild mushrooms and edibles was a daily shore and necessity as my parents made big efforts to use the land as it is and only grew what we really needed to to preserve the land natural bounties . at age 16 I moved to Quebec where I have been trained under Daniel Vezina at iconic Laurie Raphael where I worked for four years , spending two of those doing a stage tour of Michelin restaurants of France and Italy,  learning everything I needed to know about contemporary and classic  French cuisine . I spent 2 years working as a private chef  on a super yacht where I travelled the Mediterranean , Asia , South Africa before arriving to Australia , where I would spend the next 5 years , focusing immensely on learning Asian flavours which were totally new to me. After all these years away from home . I decided to come back to Canada when the opportunity to partner up,with chef Chris Whittaker came up and open the restaurant Forage serving a menu that would change daily according to what we would be available from foragers , fishers, growers or farmers that morning . After winning best restaurants In Canada , best new restaurant and chef de cuisine of the year , and the opening of Canadians themed sister restaurant Timber . I realized my focus was now on working somewhere where I would be as close as possible of the food source which I became obsessed with. Echo valley ranch gave me a huge opportunity when they offered me a executive chef job , a garden, green house , root cellar and the wilderness of the Cariboo region and after a year working for them my work came to the ears of the media of Vancouver, Japan , Montreal and the world as I was running a luxury resort, doing everything from planting seeds to harvesting, foraging  wild foods, preserving , making oils and vinegars, feeding the castles , chickens , pigs, fowls  and also cooking multiples course meals for up to 42 peoples and 22 staff. I had done it .i now a, looking for my next opportunity after a few months off spent at my cabin in Quebec , relaxing after a very busy, but rewarding year for me. Your position would be a good way for me to see another provinces landscape and wilds food as Algonquins lake is absolutely Beautiful. Working for small groups is what I do best and I would like to know if I could schedule a moment to have you on the phone to discuss the job position in more details if of course available . If it's already filled I wish you all,the best for the coming season and for the future . You can reach me on 1514 608 8101 if you have any questions. I a, looking forward to your early reply to give ,e the chance to show you how I could make your dinner or your life tasty and full of delicious memories