We interviewed two wonderful human beings, who are amazing chefs and owners of CHIX Eggshop. Here is the interview with Connie Desousa & John Jackson.
People know me as the Cycling Chef as I have never had a drivers licence and ride my bikes 365 days a year.
|Please tell us about yourself?
Connie: I am a Mother to my amazing 5 year old daughter Annabella, a Chef, restaurant owner, and fitness junkie!
John: People know me as the Cycling Chef as I have never had a drivers licence and ride my bikes 365 days a year. I too am a dad to my daughters Lucy and Frances and a great husband to my wife Carrie. I cook, I wash dishes and ride a bike….. that about sums me up!
Why did you decide to become a chef?
It was our passion to make people happy through food experiences that we create.
Did you go to culinary school?
Yes we both did…. We went to SAIT the best culinary program in the country.
Where and how were you trained?
We both started working together in 1999 (Connie was 12😉 haha) at the Owls Nest here in Calgary. It was a culinary institution and where the Caesar Cocktail was created. We then worked all over the world, from Germany and Italy to New York and San Francisco. We are now home in Calgary where Connie was born and we both grew up.
What is your favorite cuisine to cook?
Right now it is for sure everything breakfast! Since we just opened our new day time joint CHIX Eggshop a “Fast-Fine Diner” which is a quirky, nostalgic, counter service–only breakfast and lunch spot with skillfully crafted and quickly served dishes alongside super hip craft beverages and cocktails that are shaking things up. Located in Calgary’s East Village
|What are your favorite kitchen equipment or gadgets?
Connie: John is mine… he is pretty useful. Hahaha
John: Our new Convotherm oven by Garland Canada is the best oven in the world. We are going to put them in all our kitchens after opening CHIX Eggshop.
Our menu is made up of choices from healthy dishes that keep you fit and active to indulgent choices that just make you happy and fill your belly.
What was the idea behind opening CHIX Eggshop?
At CHIX Eggshop our goal was to create a “Fast-Fine Diner” which is a quirky, nostalgic, counter service–only breakfast and lunch spot with skillfully crafted and quickly served dishes alongside super hip craft beverages and cocktails. As you know charbar is located in Calgary’s East Village and we felt a 7 day a week breakfast joint was needed for the neighbourhood. We are also connected to the super hip ALT Hotel and offer a great amenity to all the guests with access through the lobby. We wanted to create a day time hot spot for all hungry and thirsty locals and visitors alike. Our menu is made up of choices from healthy dishes that keep you fit and active to indulgent choices that just make you happy and fill your belly.
We designed CHIX Eggshop to fit right in to the liveliness and quickly growing landscape of the East Village
Why did you select East Village to open your restaurant?
|We designed CHIX Eggshop to fit right in to the liveliness and quickly growing landscape of the East Village, you’ll be delighted to discover some of our city’s greatest achievements in urban development. Starting with the colourful pathways of the Bow River’s Riverwalk connecting to the redesigned St. Patrick’s Island, the historic Simmons building – housing charbar and Rooftop Bar @ Simmons– the National Music Centre, and the recently opened and architecturally acclaimed Calgary Public Library, you will want to make CHIX Eggshop the place to start and finish your daytime adventures.
What is your favourite part of running a restaurant?
Creating memories, working and spending time with amazing people that have become part of our family both employees and guests.
And your least favourite part?
We wear our hearts on our sleeves so when things are not right for a guest and they did not receive the experience we intended it hurts us a little. It’s a human business run by passionate people that are not perfect so mistakes do happen. We just don’t like making them that often.😉
What has been your most satisfying moment in the restaurant business?
Watching our staff grow into amazing inspiring leaders and mentors and being a part of our growth as a company.
Published on 31 July 2019