Program/Graduating Year: Cuisine Apprenticeship program, 1995; Certified Chef De Cuisine, 2000
Role: Executive Chef
The best part of the job: “One highlight was being a member of Team Toronto representing Canada at the Culinary Olympics in Berlin and earning a silver medal. I also really enjoy preparing future chefs for the industry.”
How Humber helped: Both the practical and theory classes at Humber were invaluable in preparing me for the industry. The benefit of the lessons learned were not always readily apparent until you would encounter a new task in your workplace, then the light would go on and you would remember – I’ve done this before. I still carry some of my workbooks and recipes from my time at school and the Food Service math courses are something I use every day now in my role as Executive Chef.