“Penticton Top 40 under 40 is presented by Prospera Credit Union in partnership with the Penticton & Wine Country Chamber of Commerce and JCI Penticton, with support from Community Futures Okanagan Similkameen”
The love for cooking started young for Jordan Ash, and his path on a culinary career began while he was still attending Penticton Secondary School. In grade 12, he won a silver medal at a Skills Canada cooking competition held in Kelowna. Jordan attended the high school apprenticeship program and towards a Red Seal certificate and acquired his Red Seal certification at the ripe old age of 20.
Being passionate about food and inspired by “fresh, local, seasonal ingredients as well as by having the freedom to create my own menus” Jordan cannot imagine himself in a career not related to cooking.
Having apprenticed with various well known chefs in the South Okanagan including Chef Heinz of Catering Dome and Patty Dyck at the Country Squire in Naramata, Jordan started making a name for himself in the food and wine community.
Through hard work and dedication to his craft, Jordan was able to overcome the far too common obstacle facing many young chefs in the area, “trying to find full time year round employment in the food service industry in the South Okanagan. This was part of the reason I decided to start my own business and it helped give me the drive I needed to get Flambé Catering off the ground.”
Flambé Catering was started in 2010 and catered weddings and special events on a part time basis while Jordan still had a full time cooking job. But in 2012, Jordan decided to fully dedicate himself to Flambé Catering. This leap of faith has seemingly paid off. Via word of mouth and social media Flambé Catering booked weddings and special events for almost every weekend between May and October in 2012 as well as hosted many successful public events throughout the summer. 2013 built upon that success and Jordan anticipates that 2014 will be Flambé Catering’s busiest yet.
Flambé Catering specializes in creating custom menus inspired by the “wealth of seasonal ingredients available”. They also specialize in innovative solutions to create temporary “kitchens” out of people’s backyards, home-size kitchens, vineyards and even offices for their off-site catering venues.
Jordan’s advice to others considering taking the leap of starting their own business: “start small and take the first step. You can always grow your business once you have your feet planted but taking the first step is crucial. Even if you don’t know exactly how you are going to make everything fall in to place it is very important to dive in and commit to yourself.”
For more information on the Penticton Top 40 Under 40, including how to nominate someone click here.