Worked
In the summer of 1995 Chef Baglole worked at the Algonquin Hotel in St. Andrews, from there he moved to Bern Switzerland to work at Hotel Bern. In 1997 Troy moved to the Prince George Hotel in Halifax, Nova Scotia . He was the Team Captain for the Junior Team Nova Scotia in 1999, and a Team Member for the Prince George on the senior level in 2000. Consecutive gold medals for both years.
Troy then moved to Fredericton as Executive Chef for the Lord Beaverbrook Hotel and later as Executive Chef for BrewBakers Restaurant. In 2001, Troy won a gold and silver medal at the Nationals in Quebec, QB. In 2002 Troy had the honor of cooking for her Royal Majesty Queen Elizabeth II. At this time Troy was the Executive Chef for the Sheraton Fredericton. While at the Sheraton, Troy won a Gold Medal in the Atlantic Culinary competitions in Fredericton. In 2004 Troy had the incredible honor of being invited to cook at The Prestigious James Beard House in New York City.
After leaving Fredericton, Troy moved to Shediac NB to start a new restaurant as part of Complex Domaine Parlee Beach. While in Shediac, Troy had the opportunity to cook for Bobby Orr as well as catering the Premiers Conference at La Pays de la Sagouine.
In the summer of 1995 Chef Baglole worked at the Algonquin Hotel in St. Andrews, from there he moved to Bern Switzerland to work at Hotel Bern. In 1997 Troy moved to the Prince George Hotel in Halifax, Nova Scotia . He was the Team Captain for the Junior Team Nova Scotia in 1999, and a Team Member for the Prince George on the senior level in 2000. Consecutive gold medals for both years.
Troy then moved to Fredericton as Executive Chef for the Lord Beaverbrook Hotel and later as Executive Chef for BrewBakers Restaurant. In 2001, Troy won a gold and silver medal at the Nationals in Quebec, QB. In 2002 Troy had the honor of cooking for her Royal Majesty Queen Elizabeth II. At this time Troy was the Executive Chef for the Sheraton Fredericton. While at the Sheraton, Troy won a Gold Medal in the Atlantic Culinary competitions in Fredericton. In 2004 Troy had the incredible honor of being invited to cook at The Prestigious James Beard House in New York City.
After leaving Fredericton, Troy moved to Shediac NB to start a new restaurant as part of Complex Domaine Parlee Beach. While in Shediac, Troy had the opportunity to cook for Bobby Orr as well as catering the Premiers Conference at La Pays de la Sagouine.
