Every day, with his team, he prepares and serves over 500 meals for residents and employees at the Mission Old Brewery.
In celebration of Nutrition Month, Amine Boukhou, Head of the Food Service, answered our questions!
My name is Amine Boukhou, and I have been the head of food service at the Mission Old Brewery since last year.
I completed a DEP in institutional cooking at the École Hôtelière de Montréal Calixa-Lavallée, followed by another in restaurant service. I also obtained a collegiate attestation in restaurant management from ITHQ and a certificate in human resources management from HEC Montréal.
I started working in restaurants in 1996 in Morocco, where I was a server at the Belgian embassy before becoming a maître d’hôtel. Then I was transferred to Turkey, where I worked as a maître d’hôtel at the Belgian embassy and started my own catering service.
Returning to Quebec in 2010, I worked in several restaurants, including Ferreira and the Dansreau caterer, where I prepared refined Portuguese cuisine. I also worked as a chef at CIUSSS Centre-Sud for 10 years, creating menus for the cafeteria and working with a young and multicultural group of people.
I then started my own catering business specializing in grilling and Mediterranean cuisine.
More recently, I worked as a manager in a seniors residence. I loved the work, but felt it was time to change and take on a new challenge.
I was looking for a new challenge and saw a job posting at the Mission Old Brewery. I am independent and like the idea of working with people who need help.
I encountered a unique clientele and immediately knew I could make a difference. And if I took the initiative, others would follow.
The biggest challenge is to simplify things. The meals must be nutritious but not complicated. I choose carbohydrates, vegetables, and proteins for lunch, dinner, and breakfast.
I also ask people what they like to eat. It’s important to eat a variety of fresh foods, but calories are also necessary to survive on the street. And of course, I always make sure there are options for people with allergies or dietary restrictions.
Regarding food waste, I ensure that there is none and that leftovers are used in other recipes. It just takes a bit of creativity.
A beef stew with prunes served with couscous!