Chef Thomson

Chef Thomson GLORIFIED LUNCH LADY 🌹
Culinary Student | NBCC 2027 🇨🇦 | 25

Yesterday in culinary school was super fun. The Chef’s had half a cow butchered into segments that we got to inspect and...
01/07/2026

Yesterday in culinary school was super fun. The Chef’s had half a cow butchered into segments that we got to inspect and label. Part of the meat fabrication component is going to be learning the primal and sub-primal cuts of meat.

01/06/2026

You don't need a chef bag ❌🎒

2 years ago, I got to work with a red seal chef and help him with a small private catering. I remember how generous he w...
01/04/2026

2 years ago, I got to work with a red seal chef and help him with a small private catering. I remember how generous he was with his time, and how patient he was with demonstrating techniques. I think a true chef is someone who values teaching. You don’t need to teach all the time. But a chef doesn’t just work with food. You work with people!

01/02/2026

I got chef bags for Christmas 🎁

Welcome to 2026. For the first time in over 6 years I weighed in under 200lbs. During 2025 I dropped around 65lbs. Ther...
01/01/2026

Welcome to 2026. For the first time in over 6 years I weighed in under 200lbs. During 2025 I dropped around 65lbs. There’s no cheat code. I combined weekly high intensity cardio with a calorie deficit. No I’m not giving you my exact routine, nor my diet. Everyone is different.

For the first time since I graduated high school I’m now within the normal BMI threshold for my age, gender, and height. In my opinion, I feel better, look better, sleep better, and overall feel happier.

A lot of people when asked, are very quick to say “I would die to protect the people I love”. I’d argue that’s the easy part. The harder question is “would you live for the ones you love?”. Would you exercise for your children? Would you get consistent sleep for your partner? Would you have a balanced diet for your friends? Would you set aside your personal desire for convenience, and embrace healthy habits that prolong your life? Not just in length, but in quality.

This is not an attack. I am not pointing fingers. I am sharing with you my personal thought process that has led me to where I am today.

Happy new year everyone. I wouldn’t be here without your support 🎉🎊

How do I get this thing clean? Wrong answers only.
12/27/2025

How do I get this thing clean? Wrong answers only.

Without my water bottle I weighed it at 21.6lbs (9.8kg). Considering I usually leave it at my station (just to access it...
12/21/2025

Without my water bottle I weighed it at 21.6lbs (9.8kg). Considering I usually leave it at my station (just to access it if I need one of the tools) and just bring my knife roll with me the weight of the bag itself isn’t too important.

12/18/2025

The best peeler to ever exist 🥔

If you wear sunglasses you just have soft eyes…
12/18/2025

If you wear sunglasses you just have soft eyes…

This is what a brunoise looks like when you use more of the pepper 🫑 You can perfectly square all the edges but if you d...
12/18/2025

This is what a brunoise looks like when you use more of the pepper 🫑

You can perfectly square all the edges but if you don’t need all the extra trim, and want to use the rounded edges in your brunoise, you end up with some rounded shapes.

For our final test worth 25% of our grade in Cooking & Catering class we had to plan and prepare a 3-course meal for our...
12/15/2025

For our final test worth 25% of our grade in Cooking & Catering class we had to plan and prepare a 3-course meal for our chef. The total time limit to receive full marks (for time) was 2 hours and 45 minutes with each course being presented 15 minutes apart beginning at the 2 hour and 15 minute mark.

The requirements were as follows: an appetizer of two identical bowls of soup of your choosing based on available ingredients, the main course needed to include a pan seared chicken breast with pan sauce, a starch of our choosing, and 3 distinct vegetables. The dessert was pre determined based off what we practiced in class which was a choux-pastry eclair filled with a vanilla cream, dipped in a chocolate ganache.

For my menu I decided to make an Onion and Potato Pureed Soup garnished with Crispy Parsnip Chips and Chilli Oil as the appetizer. The main was a Pan seared chicken breast, jus à vin blanc, tourne potatoes, blanched broccoli, glazed carrots, and a parsnip scotch bonnet puree. And the dessert as mentioned before.

Overall my grade for the test was 89 (22.35/25%). My eclairs brought my score down for the test as a whole, I didn’t cook them long enough to hallow out the inside so that the cream would completely fill the cavity. I also damaged the ganache on the top during preparation and tried to mitigate that but lost points for appearance. The chicken could have been juicier, the soup could have been more flavourful, and my station could have been more clean.

Overall I’m incredibly pleased with the results and each failure is just an opportunity to learn. If I were to do it again, there are changes I would make. That’s all part of the process!

12/15/2025

Yes there will be typos in my posts, and errors in my grammar sometimes. Because I choose to write my own material instead of letting AI do it for me.

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Moncton, NB

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