Introducing Chefs Julie & Richard in our Dining Hall
It is wonderful to see our Dining Hall back at full capacity and all of our serveries back up in running. On the eve of the Thanksgiving long weekend, we thought this would be a good time to introduce our two new Aramark Chefs: Julie Axford, the new Head of Operations (food/housekeeping) and Richard Perks, as Executive Chef.
Both Chefs visited some of our primary classrooms in tandem this week in response to teachers asking if they would read to the students as a way of introducing themselves. The JK-Grade 3 students eat in their classrooms and not in the Dining Hall, and Julie and Richard also happen to be parents of young children, so this was an invitation they could not refuse. Both have been reading You are the Pea, and I am the Carrot to children in primary classrooms all week. The story introduces whimsical illustrations of tasty combinations, and uses these two vegetables to demonstrate the power of friendship. This week they read to nine of the primary classes and plan to reach the others next week.
Truth be told there was an ulterior motive to these circle time reading introductions. This dynamic duo is also using them as an opportunity to get into the classroom and talk about food. Julie likes to ask a lot of questions, including what they would like to see on an upcoming menu. As the mother of a nine and eight-year-old, she fully understands the challenges of bringing healthy eating to life in her own home, and is excited to continue the trend of doing it at CDS too. She has also set a goal of learning at least one student’s name each day.
Richard is fully in agreement. Although his two-year-old son isn’t quite as adventurous on the culinary front yet, Richard is doing reconnaissance for the future. In addition to interacting with the primary students, Richard has also been enjoying running the Middle/Senior School Cooking Club this first term. So far they’ve baked cookies, brownies, and jarred wild grape jelly as a gift for our Founders, made with grapes picked on the CDS campus.
Julie Axford comes to us from Pickering College where she was Director of Food Services for the past seven years. Prior to that she had worked for a number of other independent schools in the GTA as an Executive Chef, including Trafalgar Castle and Bayview Glen, as well as Toronto French School and Branksome Hall. Before returning to Ontario 17 years ago, she studied at the Pacific Institute of Culinary Arts in BC where she worked at various Vancouver restaurants, and for private charters as a personal chef for families and celebrities touring some of the most remote areas of Alaska.
Favourite Thanksgiving side dish? “My mom’s turkey stuffing and my grandma’s roasted rutabaga mash (which is much better than it sounds).”
Favourite part of working in a school dining hall? “Sampling all of the delicious meals and talking to the kids during lunchtime. The doors to discussion about healthy eating are limitless.”
Things you enjoy when not in a kitchen? “My family - I love spending time exploring outdoors with our kids and dog every chance we get. I am also coaching my daughter’s soccer team.”
In 2019 Richard moved to Canada and worked at Pinestone Resort in Haliburton, Ontario, and at Cabot Links Resort in Nova Scotia as Chef de Cuisine. He started with Aramark in 2021. He is passionate about good food, and his food philosophy is “fresh, simple and good; food does not need to be complicated to taste amazing.”
Fun fact: Julie and Richard commute together from Goodwood and their families hail from the same area of the UK.
Julie Axford comes to us from Pickering College where she was Director of Food Services for the past seven years. Prior to that she had worked for a number of other independent schools in the GTA as an Executive Chef, including Trafalgar Castle and Bayview Glen, as well as Toronto French School and Branksome Hall. Before returning to Ontario 17 years ago, she studied at the Pacific Institute of Culinary Arts in BC where she worked at various Vancouver restaurants, and for private charters as a personal chef for families and celebrities touring some of the most remote areas of Alaska.
Julie’s answers to four rapid fire questions were:
What is your favourite meal to prepare for your family? “Korean Beef Bulgogi with vegetables – my kids love it!”
Favourite Thanksgiving side dish? “My mom’s turkey stuffing and my grandma’s roasted rutabaga mash (which is much better than it sounds).”
Favourite part of working in a school dining hall? “Sampling all of the delicious meals and talking to the kids during lunchtime. The doors to discussion about healthy eating are limitless.”
Things you enjoy when not in a kitchen? “My family - I love spending time exploring outdoors with our kids and dog every chance we get. I am also coaching my daughter’s soccer team.”
Richard Perks was born and raised in southwest England and attended culinary school in Italy. He traveled and worked throughout Italy exploring his passion for food and love for Italian cuisine. Most notably he learned to make gelato and Italian pastries with renowned chef Corrado Assenza at Caffè Sicilia a Noto and mastered the art of pasta making with the ‘Salami King of Italy’ Massimo Spigaroli in Parma. Richard continued his formal training in the UK where he was fortunate to work with one of Canada’s top chefs, Malcolm Campbell. In addition, he was has trained under world renowned and Michelin-starred chefs in Europe. Richard followed his passion to Hong Kong and to Perth, Australia, where he fine-tuned his culinary talents at fine dining establishments.
In 2019 Richard moved to Canada and worked at Pinestone Resort in Haliburton, Ontario, and at Cabot Links Resort in Nova Scotia as Chef de Cuisine. He started with Aramark in 2021. He is passionate about good food, and his food philosophy is “fresh, simple and good; food does not need to be complicated to taste amazing.”
Richard's answers to four rapid fire questions were:
What is your favourite meal to prepare for your family? “Risi e Bisi (Italian Rice and Peas) in summer or Coq Au Vin with mash in winter.”
Favourite Thanksgiving side dish? “Being English, this holiday is still relatively new to me. But I enjoy my mother-in-law’s mashed sweet potatoes with toasted marshmallows. I also like her hot curried fruit glaze served over ham.”
Favourite part of working in a school Dining Hall? “Socializing with the teachers and kids; every day is different.”
Things you enjoy doing when not in a kitchen? “We have a very active two-year-old who I enjoy spending time with, along with my wife and family. I also love playing football (soccer) and watching good films.”
Fun fact: Julie and Richard commute together from Goodwood and their families hail from the same area of the UK.
Land Acknowledgment
The Country Day School wishes to recognize and acknowledge the land on which the school operates. Our nearest Indigenous Nations are now the Mississaugas of the Credit First Nation and the Chippewas of Georgina Island. The Dish with One Spoon Wampum covenant is often cited as an example of the shared responsibility for caring for these lands among the Huron-Wendat, Anishinaabe and Haudenosaunee peoples who would call these their traditional territories. CDS respects the relationship with these lands and recognizes that our connection to this land can be strengthened by our continued relationship with all First Nations, by acknowledging our shared responsibility to respect and care for the land and waters for future generations.
School Information
13415 Dufferin Street King, Ontario L7B 1K5
(905) 833-1220
communications@cds.on.ca
admissions@cds.on.ca
Founded in 1972, The Country Day School is a co-educational private school offering programs in JK-12 and located on 100 acres north of Toronto in King.
(905) 833-1220
communications@cds.on.ca
admissions@cds.on.ca
Founded in 1972, The Country Day School is a co-educational private school offering programs in JK-12 and located on 100 acres north of Toronto in King.
