Sonia Mondino

First hospitality job:

Nota Bene – pastry / line cook while I was in the George Brown Culinary Management Program.

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Age you started working in hospitality:

18

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Your inspiration to begin working in hospitality:

Ever since I was a kid I was very hyper and couldn’t sit still (and still am). Something I have always been drawn to is working with my hands. It naturally calms me. That’s one of the reasons that I got into cooking. My passion for cooking started at a young age - growing vegetables with Nonno, cooking with Mom and Nonna - there was always a fascination around food. Every meal I ate, there was love and a story behind it.

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My hospitality mentor:

My Nonna inspired me with my love for cooking. There’s so much love and soul in everything that she cooks. My Nonno inspired me in gardening and growing the food that you eat. Watching something start from a seeding and turn into an ingredient is such a beautiful journey. The care and love that goes into it could truly be tasted. As for working in the industry - there have been pieces from every Chef I have worked for that made me into who I am today.

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What are your favourite aspects of your job?

I love being able to share my creative passions through making cakes + treats, as well as creating an approachable space for individuals to discuss the importance of health and wellness within the hospitality industry, which is often neglected and can be intimidating topic for some.

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What has inspired you to continue your career path in hospitality?

I love creating, I love cooking, I love creating memorable experiences.

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Advice for students interested in a career in hospitality:

A piece of advice I’d tell students early on in their career is that your health is what sustains you throughout the day and in your career. Prioritize your sleep, eat nourishing meals, incorporate some form of movement, listen to your body! Surround yourself with people that truly respect you and respect you focusing on your health and well-being.