Yes, Chef! A success story
Corrado Nicita is currently 23 years old, working as a line chef in his family-run Italian restaurant, San Marzano, in Rivière-des- Prairies. This is a success story of a young man achieving his passions by working hard to overcome challenges and striving to excel.
Corrado was diagnosed with an autism spectrum disorder (ASD) at 4 years old. He attended Leonardo da Vinci Academy elementary school; through differentiated learning, dedicated teachers and a supportive family he was able to flourish and reach his potential. Later, he attended John Grant High School for four years after which he switched to LINKS High School until he graduated at age 21.
His interests always included cooking, which he enjoyed learning in high school as well as at home, often cooking family meals. He enjoys watching The Food Network and looking through cooking magazines for new recipes; even telling his mom how she can improve her family recipes. Corrado’s internship through the Work-Oriented Training Pathway (WOTP) program at school was working in a butch- er shop, where he learned personal and food safety rules and the art of butchery– skills that he has now transferred to his current job. According to Corrado, he also enjoys “exercising on the treadmill, playing guitar and eating healthy.”
Some challenges he has encountered are difficulty communicating, interacting with peers and self-regulation; however, he learned strategies to better regulate and learn. Now he can better communicate his needs and have a conversation with others.
Upon a recent visit to the restaurant, he greeted a few staff members from LINKS, asked thoughtful questions and made comments to further the conversation. He also expressed that his favourite is the salmon dish and described some of the prep work he takes care of. “I wash and cut vegetables, stuff the calamari and help make the arancini,” he told us.
According to his father, Chef Eugenio Nicita, along with all the food prep, Corrado has recently been added as line cook so that he prepares all the cold starters, such as the salmon tartare and caprese salad. Eugenio explained, “Corrado was ready for the next step. He has the safety knowledge, knife work skills, and he remembers all the steps in his head. I model how to plate the food, and he copies me exactly.” He went on to say that Corrado has even corrected his dad when he forgot an ingredient!
According to his aunt, co-owner Catia Nicita, Corrado asks her for a schedule on the days that he works so that he knows what time to be ready, what needs to be done and when he will finish. In this way, he continues to thrive on structure and routine now as an adult as he did in school.
However, through this work he has learned to be more flexible with schedule changes since restaurant life is filled with the unexpected. Catia explained that he does not like to take breaks, but she convinces him to take one to avoid becoming overtired. “He is extremely motivated to work at the restaurant,” she said, and takes pride in his work, which we saw first-hand when he served our table. Polite, always smiling and charming, he asked us if we were happy with our meal and then said goodbye when his shift was over.
Mom, Madeleine Valerio, is very proud and supports her son’s career choice. She said, “Food and baking were always a reinforcer when he was a child, so this passion has followed him, and he has found a career that he enjoys doing.”
The restaurant was opened by the Nicita family to carry on family traditions, support the community who, in turn, supports the restaurant and especially Corrado; but most importantly, Eugenio shared, “I was motivated to start the restaurant to give Corrado a purpose in life, to create a legacy and have a job forever. He is my personal sous chef.”
This is an inspirational story about a boy who, supported by his family and teachers, has become a man able to fulfill his dream of cooking. He happily goes to work each day, accomplishes his tasks, supports his community and is an incredible role model. Great job, chef!
