Sous Chef Paul Bourdin
Cooking has been a big part of my life ever since I was a child. My father is an outstanding French Chef and my career choice marks me as the 5th generation of Bourdin’s to be chefs. I can remember as a child helping my father in the kitchen, when my friends where making chocolate chip cookies I was learning great French and European dishes like Sole Veronique and Calamari Ripieni. At 15 I started working at a restaurant on Whidbey Island making salads and burgers and soon I was prep cook and making desserts in an upscale Italian Restaurant. After high school I moved on to Eugene Oregon managing the kitchen at a busy college pub. I had aspirations of much more so I moved back to Seattle and became a Sous Chef of an authentic Italian restaurant. I worked there for 2 years then worked as a Sous Chef for a Northwest/French Restaurant and met Bryan the head chef of Take 5. We worked together for a year in which he taught me a lot. I was looking for something different when Bryan called me and told me Take 5 needed a Sous Chef. It’s a perfect fit for me and it’s good to be working with chef Bryan again. I’m looking forward to the opportunity of getting to know the Ballard Community, being a part of the growth of Take 5 and serving our neighbors.