My career has come full circle, It all started here at Humber College.
A graduate of the Culinary Program at Humber, it provided me with the right tools entering the Hospitality Industry.
Work experience started in Toronto with a small Family Restaurant then to the Delta Meadowvale Hotel and Conference Center in Mississauga.
The journey continued as I decided to travel Europe for six months and the final destination was the West Coast of Scotland. A Culinary Certificate from The City and Guilds of London was achieved during my time in Glasgow. This lead to seasonal work in hotels on the Isle of Bute and Loch Fyne were the Seafood was literally “straight from the boat”! The Holiday Inn (Marriott) Banquet and Conference Center is where a formal kitchen brigade system developed my culinary skill sets. Banquets involving traditional Cultural events such as Burns Supper or St Andrews Day were memorable.
A total change of direction took me to a career at sea with Cunard Line, onboard the Trans-Atlantic Ocean Liner Queen Elizabeth 2. At times, it became difficult serving meals when there are 20-foot waves to contend with. During my time onboard I had the opportunity to work in all levels of the Dining Rooms from the Grill Rooms to the Mauritania a double sitting restaurant. The World Cruises and visiting so many countries, opened my eyes to Global Cuisine.
Sydney, Australia, was the next career move as part of the setup team for the Star City Casino & Hotel. It was a great experience to open the Casino and as Head Chef in one of the many Casual Dining outlets, eventually became the Banquet Head Chef. In both positions it provided great exposure to new ingredients including those found in the Outback.
The sea called again this time with P&O Cruises based out of Southampton, England, had ships that could hold 4600 people onboard. As Executive Chef, you were responsible for all food outlets including, the Mess Rooms for Officers and Crew. The perception of food on cruise ships changed, P&O partnered Dining Outlets with industry leading Chef’s such as Marco Pierre White, Gary Rhodes and James Martin.
Now, a return to where it started and inspired my career, Humber College.