Interview with Jessie Chambers from The Glen’s Grill

Jesse Chambers first became interested in the restaurant business because it provided flexible hours that allowed him to travel and pursue his passion for snowboarding.  Beginning as a line cook and working his way up to a full apprenticeship, Jesse is now a partner in the entire Food and Beverage operation for The Montgomery Glen Golf and Country Club in Wetaskawin.

1.  Who have been some of the instrumental people who have really encouraged you throughout your experience in the restaurant industry?

My parents, for sure, and grandparents.  We’ve always tried to make things from scratch and experiment at home.  My grandparents would always put on massive meals and we would help them.  They’ve really influenced me a lot and been very supportive, for sure.  Aside from that, a lot of other chefs have helped a lot.
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“Original Fare has helped us a lot. It’s nice to know that aside from the pool of friends and family we have, we also have a large organization that if we need to, we can turn to. They’re constantly supporting us and we’d like to support them as much as we can.”
-Clayton Little

1. When did you first become interested in the restaurant business?

Garrett: When I finished university, another one of our partners and I looked into the possibility of opening a bar around Whyte Avenue. We didn’t find anything for a while and then this place became open. So we put a team of investors together, made an offer and then we got it. After running the place for a bit we realized it wasn’t really suited to be a bar, it was more suited to be a restaurant. So we changed our focus, renovated and re-branded it. Decided it would be a restaurant and lounge. Clay was one of the investors we approached, so I don’t know if you have a different story there, Clay.

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1.  When did you first become interested in the restaurant business?
I have always had a passion for food and food preparation, and I have always liked being in the kitchen.  I also consider myself a people person and love spending my days talking to customers and making new friends.  The restaurant business seemed like the perfect fit for me.  I’ve been in this business now for 30 years and although it has proven to be very challenging at times, I have loved every minute of it.

2.  What interested you about this particular kind of restaurant?
Italian food!  I love it!  I also have an appreciation for the culture.  The whole idea of gathering to spend hours at the table eating and drinking is so appealing to me.  I love that I can provide that setting for my customers.  I’ve always dreamed of having a small establishment where everyone knows everyone and we’re all friends working hard to make a great thing happen.  I think we’ve done that.
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green papaya salad with mint and basil

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mixed seafood steamed in a Thai coconut broth

$20