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Born in Bretagne, France, Chef Frédéric Filliodeau began his culinary studies in Nantes, France, where he earned a Trade Proficiency Certificate and a Masters Diploma. Chef Filliodeau began his gastronomic journey as Demi-Chef de Partie at several award-winning restaurants and hotels in France, and later chose to be an instructor for two years at the Ecole des Arts Culinaires et de l'Hôtellerie, where noted chef Paul Bocuse was president of the school.
Chef Filliodeau's curiosity and desire to experience a different way of life led him to Canada where he was hired as Chef at the 5-star Travel Mobil restaurant Nuances-a CAA 4-diamond gourmet restaurant located in the Montreal Casino. During his stay at Nuances, the restaurant was awarded a fifth diamond. In 2000, he joined Le Cordon Bleu Paris Ottawa Culinary Arts Instituteas Executive Chef.
During his career, Frédéric Filliodeau has received several awards and distinctions. Notably, in November 1999, he was among Quebec's Top 50 Young Hopefuls. That same year, he earned first prize in the regional category and second prize overall at the Nations Cup team competition in Quebec. He also won first prize at the Challenge René Porte Concours International Gastronomique in Arpajon, France. He participated in preparing menus, alongside Georges Blanc, Paul Bocuse and Pierre Troisgros, for the G7 meetings in 1996 held in Lyon, France. Also, in August 1999, he was involved in the menu preparations for the Canadian Premiers meeting in Québec City.
EDITOR'S NOTE: Le Cordon Bleu was a sponsor of CookingSchools.com at the time of this interview's publication.
Chef Frederic Filliodeau & His Career | The Actual Work | Career / Job Info. & Advice | Education Info. & Advice | Industry Trends | Closing Remarks
Why did you decide to pursue a career in culinary? Tell us where your interest in the field began and how your career has unfolded.
As a small child, I liked to help my mother and grandmother prepare the meals because I loved mixing and tasting the different ingredients. Then, as I learned to cook with children's recipe books, I developed a passion for creating food dishes and sharing them with others. At age 16, however, I had to decide whether or not to work with my father or do something different. I chose to become a chef. So, I started taking pastry courses when I enrolled in the "Compagnons Du Tour De France," but soon preferred the cuisine courses and opted to change programs.
I began with a two-year training course to earn a Trade Proficiency Certificate at a traditional cooking school in Nantes from 1985 to 1987. With this program I was able to apply and practice what I had studied as I would alternate between spending one week in school and then three weeks working at a restaurant. After passing the final exam, I decided to continue my studies and obtain a Masters Diploma (1989-1992). During this diploma certification program, I began to realize that becoming a chef meant not only making delicious dishes, but also being an excellent leader. However, when I finished this diploma, I chose to focus on gastronomy, leaving the managerial aspects behind: my intention was to learn about the different steps of the culinary profession.
I worked, first of all, as a caterer with Mr. André Lenormand "Meilleur Ouvrier de France" in Orléans (France). Then, I worked for Mr. Guy Krenzer "Two Meilleur Ouvrier de France titles" at The Ritz, a palace hotel in London as well as at Le Chateaux de Bagnols, a 4-star luxury rated hotel with a 1-star Michelin rated restaurant.
I continued my career at the Ecole des Arts Culinaires et de l'Hôtellerie, presided over, at that time, by Mr. Paul Bocuse "Meilleur Ouvrier de France," where for two years, I taught courses on cooking techniques. Then, I chose to go back into the kitchen to train under one of the most famous French Chefs, Mr. Georges Blanc. I had the privilege of working 3 years at his 3-star Michelin restaurant, first as Chef de Partie and then as Sous-Chef in Vonnas (France).
Three years later, I crossed the Atlantic Ocean for Montreal, Canada, where I accepted the position of Chef at the 5-star Travel Mobil Restaurant "Nuances," a CAA 4-diamond gourmet restaurant in the Montreal Casino for two years. During my stay, the restaurant was awarded a fifth diamond. Soon after, I joined Le Cordon Bleu Paris Ottawa Culinary Arts Institute as Executive Chef to open "Signatures," its first gourmet restaurant.
You've mentioned working alongside renowned chefs Georges Blanc and Paul Bocuse. Tell about this experience and what it meant to you, personally and professionally.
The great honor and privilege of having worked with renowned chefs like Georges Blanc and Paul Bocuse has developed different aspects of my career. Through my experiences of having worked with some of France's most celebrated chefs, I discovered the meaning of excellence with regard to this profession. Learning everything about "Haute Cuisine," I began to understand the importance of the precision of details and to appreciate the perfection of excellent work. In addition, I was inspired by the sense of integrity, nobility and fraternity, not to mention, the rigorousness demanded in order to succeed at this profession.
Although one may tend to believe that the philosophy behind this industry is primarily individualist, it represents above all one of team spirit and includes team effort. Working as part of a team, being respectful and supporting one another are very important in this industry. The very essence of this profession is service - to satisfy the guest by letting him/her discover through sight, smell and taste, as well as giving him/her the impression of being served like a Queen or a King or of being the star at a table or even the VIP of the moment.
What has been your greatest professional success?
One of my biggest successes and a project that gave me great satisfaction was being able to participate at the G-7 summit (1996) in Lyon, the gastronomic capital of France, as a member of Georges Blanc's team along with the Paul Bocuse team, the Troisgros team, and the Marc Veyrat team. It was a great honor as well as the gratifying experience to be able to work alongside individuals who amongst them represented 12 Michelin stars - a designation only given to the best European Chefs. Likewise, I was very happy to have been able to participate in the menu preparations for the Canadian Premiers conference (August 1999) held in Quebec City, and during that same year, to have been chosen as one of Quebec's Top 50 Young Hopefuls by the Quebec business magazine Commerce.
Who have been the biggest inspirations for your career and why?
The desire to pursue this profession is owed to many individuals. First of all, I am very grateful to André Lenormand (Meilleur Ouvrier de France Traiteur) in Orléans (France) for having transmitted his passion for cuisine to me. His desire to exceed/outdo/surpass himself, to do the best possible work and above all to satisfy the patrons - to serve happiness around a/the table.
Secondly, I am indebted to Guy Krenzer (two Meilleur Ouvrier de France titles) for his personal philosophy, attitude, and perspectives - his enthusiasm for and training in cuisine - for making me understand that success does not mean succeeding once, but succeeding every time, every day or at least being consistent and to constantly question oneself with an unfailing desire to improve oneself and one's efforts. I learned from him that it is not possible to get the answer you need or want to hear at 20, 30, 40 or even 50 years old, but rather when you decide to end your career. He taught me a straight-forward and yet complicated philosophy of three words: trust, respect and honesty to oneself and to others.
Thirdly, I would say that Georges Blanc, Paul Bocuse and André J Cointreau taught me to appreciate and made me understand the importance of this "simple" trade. To be able, by way of culinary institutions, to offer at all levels, pleasure, joy, good times, dreams, passion, culture, knowledge and simple but rich traditions, rich with knowledge and memories - with a wealth of teachings, discoveries, history and encounters. What other profession could offer you this! 
What exactly do you do as Executive Chef? What are your daily responsibilities?
As Executive Chef, I am responsible for the "cuisine" department for both Le Cordon Bleu Paris Ottawa Culinary Arts Institute and the "Signatures" restaurant. For the restaurant, I am the manager of the professional cooking team and of the personnel who work in the kitchen. I create the menu three times per year; I am also in charge of the quality of the menu. Furthermore, I organize, manage, recruit the staff and promote the restaurant through contact with the patrons, public relations with the media - as the restaurant's image is spread worldwide by way of gastronomic weeks, conferences and cooking demonstrations. This work is essential for maintaining visibility and giving the restaurant a high profile.
For the school, I organize, manage and recruit the teaching chefs. I am in charge of putting in place the pedagogical programme - of elaborating the courses and course descriptions and also for adjusting the menus/recipes to accommodate Canadian products. I am a manager of a team in all regards - organisational/ managerial - setting out timetables/schedules of employees - delegating and assigning tasks and responsibilities, team building - keeping up morale and to ensure the smooth running of the service. A chef is defined as a leader - therefore a "chef de cuisine" is considered a leader in the kitchen; one who directs the culinary staff by example and instills a pursuit of excellence.
What do you enjoy most about your work? What are your greatest stresses?
First of all, with regard to the "cuisine" aspect of my work, I love to create the menus, train the staff as well as both manage and motivate my team to produce excellent work while also inspiring them to want to continue in this profession. I enjoy the creative aspect of my work - my passion for food, the energy and excitement of being in the kitchen and also the privileged contact wit the public - discovering what the patrons truly enjoyed - making a client happy around a table at the restaurant. A chef's mission in life seems not only to make people happy, but provide an elevated level of life through pleasurable nourishment. Secondly, as a teacher, I have a very enjoyable time in the kitchen pursuing my passion for fine cuisine and passing this on to others. The students' curiosity keeps the profession fresh as I am constantly making new discoveries. Likewise, I love to travel and represent Le Cordon Bleu Paris around the world through my work.
My biggest stress includes my immense desire to keep up the excellent reputation of Le Cordon Bleu Paris in Canada.
On a basic level, what skills does the culinary profession demand?
The culinary profession demands that individuals have an inherent passion for food, a respect for the different products, have a great deal of creativity to develop their own style and the never ending will to enjoy themselves in the kitchen and to make everything better (excel/outdo themselves). They need to gather essential knowledge about the industry. Learning speed, getting things done quickly and efficiently, is also critical.
How does the reality of being a chef differ from the typical expectations that one might have when just embarking on a career?
To become a chef you should learn and understand that you need many years of practical experience, extensive knowledge of the hospitality industry at levels you wish to achieve, and expertise and training in managing teams. Accepting increasing responsibilities in a progression from commis to chef.
What are the best ways for graduating students to find a job as a chef? Where do you recommend that job-seekers begin their search?
First of all, students should find a good training program to learn all the basic techniques and to gain all the necessary knowledge. This will serve them their whole professional life. Secondly students should find work at restaurants of different calibers and reference. This will also help them to decide at what type of restaurant they enjoy working before settling on one permanent position.
From an employer's perspective, describe the ideal candidate for a position as a chef in your kitchen.
From an employer's perspective, the ideal candidate is one who is able to naturally combine an exemplary work philosophy and excellent skills with extensive knowledge of ingredients and basic technique. He/she has an inherent passion for food, shows initiative, demonstrates leadership, has good people skills, works well with others, and uses common sense.
How is the job market right now? How do you think it will be in the next five years? 10 years?
The job market is great and getting better everyday as the customers want more good food. The field is expanding at a very quick pace and there are increasingly more jobs to be filled.
EDUCATION INFORMATION & ADVICEHow can prospective culinary students assess their skill and aptitude for the field?
Students who wish to become chefs should determine whether they truly enjoy cooking and working in the kitchen. Although it may sound trivial, they should know whether they take pleasure in the most simple tasks like cutting vegetables, mixing and measuring ingredients as well as creating dishes. Students should also take into consideration the comments of others in respect to their culinary efforts while continually challenging themselves.
What advice can you offer regarding the factors that prospective students should consider when choosing a school?
When choosing a school, prospective students should look at the quality of the program as well as at the type of courses offered and determine whether it corresponds to their objectives and matches their expectations. In addition, students should also decide how much time and energy they wish to invest in their culinary studies.
Based on what you know, what do you think are the most respected culinary schools that really make a difference for graduating students?
The culinary schools that really make a difference for graduating students are those that offer both theoretical and practical experience. At Le Cordon Bleu Paris Ottawa Culinary Arts Institute, students participate in cooking demonstrations where an experienced chef-instructor explains a recipe, demonstrates and then advises students. The chef acts as a mentor as the students are able to observe and then prepare the recipe for themselves. It is important, however, to understand the importance of learning different techniques before being able to create your own style because you need the background and training.
What are the greatest challenges facing the culinary industry as a whole?
The challenges facing the culinary industry revolve essentially around the customer. As its name suggests, "hospitality" implies serving the patrons, ensuring that they are kept happy as well as satisfied around the table and consequently adapting the menu to meet their expectations.
What are some other trends that you see in the culinary industry that might help prospective students plan for the future?
Prospective students who aspire to work in the culinary industry should be made aware that becoming a chef demands not only knowing about food but also understanding the managerial/administrative aspects of this profession.
CLOSING REMARKS
Is there anything else you can tell us about yourself, your career, or the profession that would be interesting or helpful to others aspiring to enter and succeed in the culinary field?
When I decided to work in this industry, it was because I was passionate about food. I am still in this industry today because I still have that same passion and I am still having fun. In addition, I would simply say that the philosophy, principles of organization, the respect and the sense of professionalism within the company I have chosen to work for corresponds to a group of different aspects that I have been able to learn and apply during my career to date
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