For Approval : ( If the secondary chef is taken, Pastry chef would be fine )
Character name : Dominic "Chase" Chaissons
Sexual Preference : Heterosexual but some people wonder
Description : 5'11" and 175lbs. Chase is lanky at best and thin at worst. He spends most of his time in chef's pants and jacket with a preference for beanies and do-rags instead of chef's hats. He tends to dress down when not on duty, jeans and short sleeves or long depending on the depth of the snow. He sports ink on his right arm and there are hints of it about his shoulders.
Character Personality: Chase is laid back, seeming to move in a permanent third gear but somehow gets everything done right on time. Quick to smile and willing to listen he finds himself hearing much more than he speaks. He still carries the the faintest accent of the deep South when he speaks. He spends the most of his time in the kitchens, working or creating dishes for fun. When off duty he can be found in one of the main rooms of the lodge near a window, nose in a book or watching others as they enjoy the slopes. In the kitchen he is known for a somewhat quirky sense of humor, something that on occasion gets displayed when off duty.
Background information : Chase was born in Jefferson Parish just North of New Orleans. He claims to have been cooking since he come into the world, and more than likely will be cooking when he goes out of it. The younger Chase didn't have much to talk about until he got into High School. By then he was working every weekend he possibly could in any restaurant that would hire him. He has bused tables at Brennan's, washed dishes at Cafe du Mond, any place that needed cheap labor and involved cooking he would try for. He even took French in high school so he could understand the terms and the shop jargon while back in the kitchen. By 18 he was a low end cook for a little eatery in the Quarter.
He applied for and got into the New Orleans Culinary institute at 19 and stayed there for two years , graduating and then wondering what else to do. It was 1995 and Hurricanes Dean and Erin had passed on either side of Louisiana. Chase decided it was time to get out of the South and continue his education. He applied to Johnson & Wales University, which had just opened their Bachelors of Science in Culinary Art program in 1993. He moved to Denver Co. that year and enrolled. Four years later he graduated with his Bachelors, moving from school into the workforce in a smooth transition.
For the next several years in worked around Denver in several of the eateries and resorts as he paid off his student loans. Then in 2002 he returned to school for a two year stint at French Culinary Institute, NYC. he took a certificate in Breakfast Breads and Pastries and a diploma in Classic Culinary Arts. Armed with more knowledge and more student loans he found himself back in the Midwest, working in resorts and restaurants until finding himself at Crystal Lake. Though he is an accomplished saucier he applied for the position of pātissier, the Pastry Chef responsible for baked goods, pastries and desserts.
Chase has not had the desire for his own Kitchen, saying he is to lazy a man to take care of his own store. No one would then yell at him. He, however, has not missed a deadline once, and the delicacies that come from the Kitchen at Crystal lake are beginning to gain more than just a little notice.