Name: Carl Ashurst
Job: Executive Sous Chef at Portola Hotel and Spa
Hometown: Marina, CA
Education: Seaside High School
Q: Describe your path working in the tourism field.
I started cooking at age 14 at the famous Cannery Row Plaza Linda Mexican Restaurant. After only a year, I became the head cook. After the Plaza Linda closed, I began as a shift manager in fast foods. When the Doubletree Hotel opened, I stared as a line cook. I gradually moved on to banquet chef, executive sous chef and head chef. I now hold the position of executive sous chef for Portola Hotel & Spa.
Q: What made you want to enter the travel and tourism industry?
Honestly, it started out as a job. What I discovered is it is very hard and demanding at times, but I've been rewarded in so many ways. I've worked with and have met a host of wonderful people In the tourism industry. I've been on the task force to open several hotels all around the country. I've opened hotels in Tulsa, Oklahoma, St. Louis, Dallas, Santa Clara and this (Monterey) hotel when it was the Doubletree Hotel.
Q: What do you like most about working in travel and tourism?
I've had the pleasure of living and working in Monterey County for most of my life. I see why people flock to this area. It is considered one of the most beautiful areas on the West Coast and I agree. When I Iook around, I am surrounded by Monterey history -- the beautiful Monterey Wharf, the Custom House Plaza and the Stanton Museum. I am proud to say that I got the chance to work closely with the late Virginia Stanton to help with fundraising. I like cooking and making people enjoy their stay. I love serving good food and seeing the joy it brings to our guests.
Q: What were the most valuable parts of your education?
Learning on the job -- starting off young and learning to adapt to different styles of cooking in the culinary world. I've worked with over nine chefs through the years. They've taught me several different styles of cooking. I've also taught some of them my cooking techniques. I've taught a culinary class at Monterey Community College.
Q: What are your goals in the industry?
I feel I've accomplished most of my goals. I've been able to support my family and many other children in our community when they needed us. My wife and I have taken over a dozen children into our home over the years.Q: Who have been the biggest supporters of your career?
My wife Sandra has been my greatest supporter. She's had to hold down the reins at home when I've had some very demanding hours. Chefs often must work on every holiday. They miss a lot of Christmas's, Easters, anniversaries, birthdays and children's recitals or games. I must say that my children have been supportive at missing time with their dad also. I'm very happy and honored to work with a great team of people. The kitchen team, the restaurant and banquet teams are simply great and know how to get the job done.
