How I Cook is a Q&A series that peels back the curtains so you get a glimpse of the backgrounds and stories of some of the best chefs, pastry chefs, mixologists, and food specialists in Vancouver.
For many chefs and pastry chefs, being surrounded by food during their childhood was common. But for Cadeaux Bakery’s Owner and Pastry Chef, Eleanor Chow Waterfall, it wasn’t until University when she figured out that baking was THE thing for her.
We spoke with Eleanor to hear about her baking journey, the challenges and the rewards of the job, and her true feelings towards the Vancouver food scene.
How did you get into baking?
[Eleanor]: My family owned a restaurant when I was a kid so I was always surrounded by delicious food. I had learned how to cook from my dad and would bake every so often. It wasn’t until after my second year at University and I really had no idea what I wanted to do with my life when I came across an amazing book about cakes and cake decorating that reignited my passion for food.
After that I searched for culinary and pastry schools in Vancouver and ended up enrolling at Dubrulle School for Culinary Arts.
How did your career get you to where you are today?
[Eleanor]: My career has led me to where I am today as Chef/Owner of Cadeaux Bakery. My first job in the city was at Joe Fortes while I was attending cooking school. From there, I did my practicum at Cincin then ended up moving up to Whistler for 2 seasons.
While in Whistler I became the pasty Chef at La Rua and worked as an assistant at The Bear Foot Bistro. I was 20 when I got my first pastry chef position. When I moved back down to Vancouver I worked at Lumiere and then helped open their sister restaurant Feenies before moving on to work as Executive pastry chef a Blue Water Cafe and Raw bar.
After 2 years at Blue Water I left to become the pastry chef at Chambar restaurant for 6 years. During my time at Chambar I helped open and run the pastry programs at Cafe Medina and The Dirty Apron Cooking School. After working for Nico and Karri, I decided I didn’t want to work for anyone else and decided to open my own pastry shop which turned 9 this year.
Where do you get your culinary inspiration from?
[Eleanor]: My family and friends have inspired my love for food. When I was young it was my parents as I got older and went to school it was my peers in the industry and now that I’m a mom it’s my kids. I think as a chef it’s easy to draw inspiration from the people around you.
I love learning from others about their experience and knowledge of food whether it be based on their training or culture. My thoughts on food have evolved over time and I’m sure they will continue to do so as I age.
What would we find you doing when you’re not in the kitchen?
[Eleanor]: I spend a lot of time with my family. My kids are still young so I want to spend as much time with them while they’re still into hanging out with mom and dad. I do also enjoy the occasional hang on a patio with a bottle of wine, some chacuterie and good company.
What is your favourite part of your job?
[Eleanor]: The favourite part of my job is getting accolades from our customers when we’ve been able to help make their occasions special and memorable.
What is your favourite dish to make and why?
[Eleanor]: I don’t really have a favourite pastry to make but it is really rewarding to see a perfectly made croissant. It took years for us to get our recipe and technique just right.
How do you balance your work time and personal time?
[Eleanor]: I’ve slowly learned how to peel myself away from work which can be hard for a business owner but having kids helped. We also have systems in place an amazing staff that are able to handle things when I’m not around.
What was the biggest challenge you faced to get to where you are today?
[Eleanor]: The biggest challenge I have faced while owning a business was creating consistent and high-quality products to meet the demands of our growing customer base while there were staffing shortages in our industry.
If you could give a piece of advice to your past self, what would you say?
[Eleanor]: I wish I traveled more before I had kids. Now it’s really expensive to have to bring them with you.
What is your under-the-radar food spot in Vancouver?
[Eleanor]: Dosanko
What do you love and hate about Vancouver’s food scene?
[Eleanor]: I love that there are new and exciting restaurants popping up all over the place, even during the pandemic. I hate how hard the city makes it for people to open them.
This is only a bite into the successes of Owner and Pastry Chef Eleanor Chow Waterfall.
But the next time you visit the Cadeaux Bakery you will know a little bit more about the effort served into the food in front of you.
Address: 172 Powell Street, Vancouver BC, V6A 1G1
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This piece has been prepared with the help of Kameela Nash.