As a 12-year-old dishwasher at a Brampton restaurant, Jason Rosso was already on his path to chase after few dreams.
Now, at age 43, he has come back to the beginning, returning to the site–341 Main St. N. – where he once worked as a line-cook, but this time he’s the boss, as he opens his new restaurant J. Red & Co.
“Even though I have learned classical and contemporary French cuisine, I love ethnic food – Vietnamese, Chinese, Indian, African and others,” he said. “I am obsessed with big bowls of flavours. We serve food that, when you ate it, you go ‘this-is-the-best-burger-I have-ever-had.’”
Rosso’s love for gastronomy was rekindled at Humber College’s Culinary Arts program. He’s a celebrated alumni whose success is an inspiration for students, said Mississauga resident Rudi Fischbacher, Associate Dean, School of Hospitality, Recreation and Tourism.
Cook, National Junior Rep for the Canadian Culinary Federation (CCFCC) for the Central Region, Culinary Management, 2012
Cooking from the heart: By night, she cooks at The Ritz-Carlton; by day, she helps prepare meals at homeless shelters across the city of Toronto. Devoted to helping the less fortunate, Candice Ekonomakos recently launched a new initiative, aimed at alleviating hunger and poverty across Toronto.
Her journey: Ekonomakos grew up in a foodie family. Instead of stories, her mother read her recipes before bed. After a brief stint in business, Ekonomakos decided to pursue what she loved most – cooking – enrolling in the Culinary Management program at Humber College in 2010. While at Humber, the Canadian Culinary Federation, Canada’s national association for chefs and cooks (CCFCC), made her its Junior National Representative for Ontario.
Upon graduation from Humber, Ekonomakos was accepted for a internship at The Ritz-Carlton Hotel, and then was hired full-time. Inspired by her experience as a volunteer, she launched “Cooks with a Mission” in 2014, which provides low-income communities and the homeless with healthy meals. The meals are prepared by volunteer junior cooks using food and equipment donated by restaurant owners from across the city.
“Always a lover of art and design, I set out to complete a degree in architecture in 2005. But living and studying in Montreal would only ignite another artistic flame, that of cooking. I followed my instincts and landed in Toronto, where I completed a comprehensive cooking and baking program (Culinary Management) at Humber College. After a short stint in France, I worked alongside some talented chefs in Toronto, in the pastry kitchens of Auberge du Pommier, Colborne Lane, The Gabardine, Origin restaurant and Blackbird Baking Co.”
Christine was named Top 30 Under 30 in the Ontario Hostelry Institute's Top 30 Under 30 for her work in Baking & Pastry, 2015.
LOBLAW COMPANIES LTD.,
President’s Choice test kitchen chef
Sophie Doria isn’t afraid to step outside her comfort zone. Intent on fuelling her passion for cooking, six years ago she waved goodbye to a successful career in commercial real estate to jump into the culinary world full-time. The York University Bachelor of Business Administration grad signed up for the Culinary Management program at Toronto’s Humber College, which she completed concurrently with the Culinary Apprentice Program, and she hasn’t slowed down since landing a local job placement at Auberge du Pommier.
“Many team members, including senior management, often comment on Sophie’s attitude and willingness to help with any request,” says Kathlyne Ross, VP Product Development and Innovation, Loblaw. “Sophie exemplifies what our industry is looking for in young culinary professionals who are passionate, dedicated and show great strength of ability.”
TURNBERRY GOLF CLUB,
Humber Culinary Management grad, Ryan Collie recently had the opportunity to attend the World Chef's Congress 2016 in Greece. In a recent article on the CCFCC Junior Mise blog, Ryan tells us how he was selected for this once in a lifetime experience and recalls his favourite parts of the Congress.
39 Carden Street
Auberge du Pommier
Cake and Loaf Bakery
Cambridge Suites Hotel
Canyon Creek Square One
Chop Steakhouse & Bar
Courtyard Marriott Brampton HCC
Courtyard Marriott Brampton Hotel & Conference Centre
Credit Valley Golf and Country Club Limited
Crowne Plaza Hotel Kitchen
Cucci - Modern Italian Cuisine
CW Shasky Associates LTD.
DoubleTree by Hilton Hotel - The Hemisphere
Eagles Nest Golf Club
Earls Square One
Four Seasons Hotel Toronto Yorkville / Kitchen
Hilton Airport Kitchen
Intercontinental Front Street
International Centre (Culinary)
Jamie's Italian Canada
Jasper Park Lodge
Jump Cafe and Bar, Fusion Bistro
King Edward Hotel
Loblaws Inc. Food Service Kitchen
Manor at Carrying Place
Mercatto - College St
Nine-18 Restaurant, Turnberry Golf Club
North 44 Restaurant
Ontario Golden Chefs Ltd. /Cake Guys.Ca
Paganellis Bar Osteria
Paramount Event Centre & Table Talk Catering
Park Hyatt Toronto
Pinnacle Caterers at Air Canada Centre
Pizzaiolo Gourmet Pizza
Pullman Quay Grand Sydney Harbour
Scaddabush, Square One
Shangri-La Hotel Toronto
Sheraton Center Toronto Hotel
Sheraton Gateway Hotel
Sheraton Parkway Toronto North
Sheraton Toronto Airport H&C Kitchen
The Country Club
The Doctor's House
The Old Mill Kitchen
The RITZ Carlton
Toronto Marriott Downtown Eaton Centre
Trump International Hotel / Americas Restaurant
Tu Casa Fine Dining
Two Cupcakes and a Tart
If you have questions about this program, contact Frances Hall, 416-675-6622 x 5526