About Quality Food, Systems and Training

Chuck Currie is the proprietor of Quality Food, Systems & Training, a consulting service that has clients in restaurants, cafés, brew-pubs, food manufacturing, golf clubs and resort management.

Prior to establishing his consulting service, he was the Executive Chef of Earls Restaurants, Canada’s most successful premium casual dining chain, from its inception in 1982 and Concept Leader from 1998 to 2002.

He chaired the British Columbia Trade Advisory Committee for Cooks, and is on the Advisory Board for the Vancouver Community College School of Hospitality.  He has lectured at Vancouver Island College, VCC, the British Columbia Institute of Technology and the International Culinary School of Suan Dusit University in Bangkok, Thailand.

He is the only chef to ever receive the British Columbia Provincial Apprenticeship Award and the British Columbia Foodsafe Award.

Mr. Currie’s training methods and apprentices were the subject of a Master of Arts (Education) thesis by Olivier Schittecatte, the Manager of Program Development for the BC Apprenticeship Branch.  In Mr. Schittecatte’s words:

Chuck Currie’s programs are so modern and effective that other apprenticeship and training systems appear to be something reenacted for the benefit of tourists in an historical amusement park.”  Graduates of this program now run every full service restaurant chain in Western Canada.

Chefs are frequently asked “What’s your specialty” Chuck’s response is:

“Making money for my clients!”