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Rob Yu


Q: Name? Age?

A. Rob Yu 24

Q. Program and year graduated?

A. Culinary Management & Cooks (Apprentice) received diploma and graduated 2013

Q. Why did you choose Humber College?

A. I chose Humber College through a recommendation made by the first chef I worked for (Giacomo Romano) he worked under, Shonah Chalmers who is now the program coordinator

Q. Which class did you find most beneficial?

A. I found all classes in the program to beneficial towards building a career in the culinary industry, as well as the general electives that were made available. However, CULN 235(Profit Course) MGMT 100 (Business and Career Management) I found very useful. These courses touched on topics that often get lost and forgotten in the flavours, techniques, and everyday tasks that come with being a chef.

Q. What do you enjoy about your career?

A. Seeing customers leave my restaurant satiated and satisfied after my team goes above and beyond what their expected of. It's also the camaraderie and the thrill of the dinner or lunch rush that allows for customers to leave on a good note.

Q. What advice would you give future/current students taking this program?

A. Work Hard, Be Humble, and always make time for yourself. As you progress through the course, at times, there can be a lot of information to soak in. Allow yourself to have time where you can remind yourself that you are in fact a human being, rather than just a student.

Q. What was the biggest obstacle you faced during your time as a student?

A. Balancing life, school, and career. As mentioned in my previous answer, Work Hard, Be Humble, and Take time for yourself.

Q. How did your experience at Humber help you find employment after graduation?

A. My experience at Humber set me up with honed basic skills, and as well as international experience through an internship in Abu Dhabi!

Q. In what ways did Humber prepare you for the work world?

A. When I left Humber and officially started my professional career, I was well prepared and knew the basics of tasks that the chef would ask of me; It allowed me to learn different techniques and methods (Both cooking and business).

Q. What opportunities would you urge other students to take advantage of?

A. Take full advantage of the internship programs for abroad, and take advantage of the networking opportunities provided to you whether it’s your peers, guest chefs, and culinary professors

Q. In your opinion, what are 5 crucial skills needed to preform your job?

A. 1. Organizational Skills, need to be able to prioritize, organize, and keep track of everything in, out and between your kitchen.

2. Be a peacemaker, gone are the days of the screaming, arrogant chef. Times and people get hot in the kitchen, be the ice. A calm and controlled storm is what you want.

3. Knife skills, can't be in the kitchen if you don't have any fingers.

4. Creativity, take and learn everything you can wherever you go, build a repertoire and continue to build and express.

5. Quick thinking and decision making; in the heat of a service, quick and accurate decisions need to be made, although there is a menu, requests and such happen. Saying no to a request because you "don't have it" is the worst thing to say to customer, think of a solution and alternative. Think quick, try your best not to say no.

Q. At what age did you start cooking?

A. 16