CHARLOTTETOWN, P.E.I. — Rebecca Sly knows her way around a kitchen, but she has never been in one like this.
The 36-year-old chef, a native of England, was hired this past summer as Lt.-Gov. Antoinette Perry’s executive chef.
Sly and her husband, Colin, moved to the Island almost three years ago to start a new life.
Sly says getting the job fulfils a life-long ambition.
“I never would have dreamed to have been in a position to represent the Crown,’’ Sly said.
“My parents are very proud (because they) talk about the Queen. My mum cried because she was so very proud. It’s still a bit breathtaking to be on such a beautiful property (and) working for such a fantastic boss. I don’t think you could top this unless you went and worked for the Queen herself,’’ she laughs. “But, that’s not my goal. I’m very happy here on Prince Edward Island.’’
Favourite dishes
What Lt.-Gov. Antoinette Perry’s menu looks like on a daily basis at Government House:
- Soups
- Salads
- Any old-fashioned meat and potatoes plate
Sly used to cook with her grandmother back in England, even helping out a little at a fish and chip restaurant.
“I always loved food and I always loved cooking at home, in particular with my grandmother there.’’
From there, Sly went to work for a chocolate company for seven years before moving on to a restaurant where she was chef and restaurant manager and then to a primary school where she was employed as the school chef and a cooking teacher.
Then came the move to P.E.I. where she returned to school as a mature student at the Culinary Institute of Canada in Charlottetown.
The opportunity to work as the executive chef at Government House popped up and she grabbed it.
“It’s been lovely. It’s very, very intimate, a very intimate setting. We have a small team working here, and there is lots of variation. We’ve got a fantastic garden where we try to be as thrifty as possible and grow a lot of our own vegetables.’’
One special guest Sly cooked for recently was Princess Takamado of Japan.
“The princess was just, like, amazing. I could never have dreamed of that.’’
“She nailed my grandmother’s Acadian meat pie (recipe)."
-Lt.-Gov Antoinette Perry
She has also cooked for large groups, which can be a bit of challenge.
And of all the dishes Sly knows how to whip up, she didn’t know a lot about Acadian cuisine, important considering the lieutenant-governor’s strong Acadian roots and the fact the World Acadian Congress was taking place on the Island.
“It's been fascinating to learn about Her Honour’s Acadian roots.’’
Perry said Sly learns fast.
“She nailed my grandmother’s Acadian meat pie (recipe),’’ the lieutenant-governor says proudly, adding that Sly made the dish into a sort of small handpie-like creation.
Sly ended up making le tourtière Québécoise and le Pãté acadien for the group.
“I asked Rebecca if she could handle those (dishes) for that particular gathering and it was just the ticket. It really worked out great with her other little finger foods,’’ Perry said.
“I have diabetes so she watches my food intake. For me to carry out my job she makes sure I’m eating correctly."
-Lt.-Gov. Antoinette Perry
Government House is the hospitality arm of government. Since the province doesn’t have its own suite to host ambassadors and heads of state, functions are held at what many people refer to as Fanningbank. Perry said last year, former premier Wade MacLauchlan welcomed 40 ambassadors and heads of state from around the world at receptions held at Government House. Seafood was usually on the menu, but there were vegan options as well.
Perry said it is vital that Government House have a chef with Sly’s skills. Sly has the British equivalency of red seal chef certification.
“We need someone with her culinary background because of the dietary needs of so many people,’’ Perry said. “We had a banquet last spring and we had four different special dietary requirements. You need someone who knows what they’re doing and who is a team player.’’
Speaking of dietary restrictions, Perry is also one who counts on Sly’s training. Perry is a diabetic.
“I have diabetes so she watches my food intake,’’ Perry said. “For me to carry out my job she makes sure I’m eating correctly.’’
“I look after you,’’ Sly responds softly.
The executive chef said she is also responsible for handling all of Perry’s meals at lunch and supper and leaving plenty of food in the refrigerator for the weekends.
A typical work day for Sly is around 9 a.m. to 5 p.m. Monday to Friday, but that can change based on events at the house.
Perry said in order to keep things running smoothly it takes a whole team effort, from the chef to the administrative staff to the housekeeping staff.
“If I didn’t have things organized in (the right) way, I would not be able to enjoy (this job),’’ Perry said.
Sly looks around at her surroundings, saying she has to pinch herself sometimes to remind her it’s real.
“It’s flattering and lovely. I’m very honoured,’’ Sly said.
