Five questions with Samantha Spadafore

Join us in celebrating Samantha Spadafore’s one year work anniversary! 

Since joining the Verdicchio team in in July 2017 as a line cook, Samantha  has worked her way up to sous chef. We pulled her from the line for a few minutes to answer 5 questions.

1.What is your educational and professional background.

I studied culinary arts at Canadore College and Environmental Techniques at Cambrian College.

 2. How does this experience influence your work?

I am currently incorporating my knowledge of both fields  into my position at Verdicchio. As a life-long resident of Sudbury and the background that I possess, I have extensive insight on the local flora and fauna of our region. This allows me to use indigenous species into our kitchen operations while taking wildlife conservation and sustainable agriculture into account.

3. What do you most enjoy about your job?

I enjoy the capability of triggering memories and expression through all senses of our guests.

4. What is important to you when preparing a dish in the kitchen?

By creating a dish, I am presenting my perspective of the ingredients and showcasing them to their full potential. Whether or not a customer has in-depth knowledge of the food that is being presented to them, everyone is capable of tasting the difference of high quality ingredients, respected through every step of their execution.

5. What do you like about working at Verdicchio Ristorante | Enoteca?

I’m fond of working for this restaurant because our team comprehends the importance of utilizing local and fresh ingredients. We all believe in supporting Sudbury growers and strive for innovation. By working together, we are always pushing forward to make the best experience for our community and guests.