We sought the advice of some of the world's top chefs while developing our chef training diplomas. They continue to work with us to keep our programs current and practical.
Chef Darryl Fletcher
North America Corporate Chef for Aqua Star, writes recipes for the Aqua Star website and works in product development. He has been featured in the Foodservice and Hospitality magazine’s Chef’s corner.
Chef Sebastian Cugno
Award-winning chef, brings years of extensive culinary experiences and worldwide industry know-how to the cooking classes at North Peel Secondary School in the Brampton, Ontario area.
Graduate of The Culinary Institute Of America, Chef Day spent his early years as a pastry chef in New York and Chicago. He now divides his time between the lecture circuit and consulting work.
Mercer Tool Corp
TIP: Always use real butter!
Chef Christopher Ennew, C.C.C. won personal gold for his 10-plated program, at the Culinary World Cup in Luxembourg in 1998. But his passion is teaching and mentoring young chefs. He is the Executive Judge and overseer for the culinary arts at Skills Ontario.
Ste. Annes Spa
TIP: It's a career, not just a job - Have passion!
Chef Peter George
Led the culinary team at the CN Tower for 12 years. Commited to fresh, locally grown market produce, he maintains his own herb garden on the grounds.
Executive Chef, 360 The Restaurant, CN Tower, Toronto
TIP: Focus on the craft, you'll achieve your dreams.
Chef Mick Elliott, C.C.C.
Attained international status as Executive Sous Chef of "Little Dix Bay", a 5-star resort in the British Virgin Islands and as Executive Chef of the Queen Elizabeth II cruise ship.
TIP: Master your basics. Then remember your basics!
Chef Christopher Lewis
One of the top ten contract caterers in the country, and an expert on the business side of this industry.
TIP: Learn to love math
Chef Bruce Thompson apprenticed in France, attaining the positions of sous chef, head chef and executive chef. He has a Food and Nutrition degree.
TIP: Travel, Taste, Travel! Do it till you die!