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EXECUTIVE CHEF, UNIVERSITY OF BRITISH COLUMBIA, VANCOUVER
2003 - CURRENT
Areas of Responsibilities
- 2 residential dining rooms catering to approx 3000 students
- Wescadia Catering - $ 3+ million revenue
- Commissary production - servicing Catering and 16+ QSRs
- Menu development and costing
- Developing standardized menu specifications
- Commissary and catering dispatch
- QSRs - consulting on a need to basis
- Hiring and training
- Budgeting, P & L and financials
Achievements
- CATIE (Catered Arts Through Innovative Excellence) Award for Best Main Course Plate presentation 2012, awarded by International Caterers Association (ICA) at Las Vegas. (The spirit of the Catered Arts Through Innovated Excellence Awards (CATIES) is to recognize achievement of exemplary food production at an event.)
- Gold Medal - CCUFSA Culinary Challenge,Edmonton, 2011
- Silver Medal in American Culinary Federation sanctioned Black Box Competition at Univ. of Massachusetts 2010
- Gold Medal in CCUFSA Culinary Challenge, St. John's, 2009
- Silver Medal in American Culinary Federation sanctioned Black Box Competition at Univ. of Massachusetts 2009
- Silver Medal in American Culinary Federation sanctioned Black Box Competition, Univ. of Massachusetts 2008
- Gold Medal in CCUFSA Culinary Challenge, Kamloops 2007
- UBC Catering voted as 2nd best Caterer in Vancouver, People's Choice Award
- Gold Medal in American Culinary Federation sanctioned Black Box Competition, Univ. of Massachusetts 2006
- Silver Medal in American Culinary Federation sanctioned Black Box Competition, Univ. of Massachusetts 2004
Other involvements
- Managed food production for Winter Olympics 2010 at the UBC Doug Mitchell Arena
- UBC's Project Seahorse - Sustainable Seafood
- Sustainability initiatives on Campus
- Development of new food service units
- Planned and designed kitchen for a $2.5 mil renovation - 2007