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February 5, 2014

Staff Profile – Kimberly Davidson, Kitchen Supervisor

Kim Davidson
How long have you worked at the Young Centre and tell us a little bit about what your job consisted of lately.

I started working IN the Young Centre just over a year and a half ago as a senior cook for Les Louises. I was working part-time as I just started my nutrition biz – Green Blossoms, and needed some extra income while starting out. I had no intention or desire of moving up, I just wanted to improve my culinary skills and focus on my business. However, the longer I worked in the Young Centre and the more I got to know all the fabulous people who worked here, the more I enjoyed my time here. When Les Louises decided not to renew its contract, I was approached with the opportunity to run the new YC Café.

Being Kitchen Supervisor consists of juggling many things at once, never truly being able to focus on one thing at a time as something else continually requires attention. I cook. I cook a lot. However, while cooking many things at once, I am taking orders, making coffee, ordering produce, researching recipes, making schedules and training staff. If chaos is not your thing, I would not recommend working in a kitchen. Just like on stage, the kitchen is a place for much creativity. Serving the same people everyday, means you have to keep things interesting without scaring people away. It’s about balance. Also, similar to the stage, you experience the “pre-show” butterflies and pounding heartbeat in the kitchen. My pounding heart usually occurs at about 11:49am when I realize I have 11 minutes to get lunch ready, but I need about 35!

As a nutritionist, I feel an obligation to provide people with the healthiest food possible. With this new opportunity I am given at the YC Café, I am working everyday at featuring delicious, fresh, creative food made in the healthiest way possible. Yes, we have cookies but did you know we also have fresh vegetable juice too? Balance.

What kinds of shows/productions/events have you been involved in outside of work?

I guess one reason why working at the Young Centre feels so comfortable is because I’m back working for a theatre. Prior to ever becoming a Holistic Nutritionist and ever learning how to cook, I was a costume maker working for several theatres/productions in Ontario and Montreal. I started my career as a costume maker for Cirque du Soleil. After 3 amazing years there I left to go travelling and then ended up in Toronto. I worked again for Cirque du Soleil’s touring show that was here at the time and then immediately landed a contract at The Stratford Shakespeare Festival for their 2008 season. I made costumes for many of the actors I now serve coffee to today! Following that, I worked for Mirvish productions on The Sound of Music, Rock of Ages as well as a few others. I then decided to go back to school to study Holistic Nutrition but while doing so I worked for Silver Lining Costumes making costumes once again for Cirque du Soleil here in Toronto. Once I finished school, I slowly trickled out of costume and into food. But I continue to share a passion for both.

When you’re not at work, what are you doing?

Outside of work you’ll most likely find me walking my 14-year-old Jack Russel Terrier, starting fundraisers, doing yoga, experimenting with some new gluten-free/sugar-free recipes, sewing something, canoeing at my cottage, travelling the 401 back home to see my family in Montreal and if I’m really lucky, busting some moves on the dance floor (any dance floor – I’m not picky)

What do you love about working at the Young Centre?

The creativity and the talent certainly make working at the YC very exciting. Not everyone can say they’ve had a marching band stroll through their “office”! However, it is the people that make me want to stay. The amazing people I get to share the kitchen with, as well as the amazing people I chat to from across the counter make me look forward to my many days ahead as a YC employee.