Qualifications

  • Highest marks ever awarded in any course at George Brown College (Toronto) while earning Advanced Food Preparation Diploma
  • Canadian “Red Seal” Inter-provincial Certificate in the Trade of Cook
  • Certified Chef de Cuisine by the Canadian Culinary Institute and the Canadian Federation of Chefs de Cuisine
  • Member of the Research Chefs Association
  • Member of the Canadian Culinary Federation
  • Chair of the BC Cook’s Trade Advisory Committee from 1992 through 1996. Also sat on the Provincial Articulation Committee
    • Led the subcommittee that made the BC TAC the only committee in Canada ever to set the exams for trades’ qualification
    • Proofed and rewrote the human resource material for Provincial Learning Guides. Proofed all cooking curriculum
    • Led the subcommittee that developed criteria for approving institutes for Professional Cook Training. Inspected the applicants for that program