Nova Scotia Community College (NSCC) encompasses 14 campuses throughout Nova Scotia, providing inclusive and flexible access to education and specialized, industry-driven training through a full range of academic, business, vocational, applied art, technical and technological programs. As Faculty in the School of Business and Creative Industries, highlights of my duties include:• The design and delivery of the Culinary Skills curriculum ensuring the achievement of learning outcomes, while facilitating a positive learning environment for students.• Assessing student progress through continual, progressive evaluation using a variety of instruments including assignments, projects, tests, and learning labs.• Prepare, maintain, and submit (as required) all course related records including evaluation and attendance records.• Maintain currency in teaching methodologies through pedagogical professional development.• Maintain currency in program area through contact with community, local restaurants, and industry Chefs.• Participate in program recruitment through building connection with local schools.• Participate in curriculum development, evaluation, and revision through consultation with campus administration.

DNO Catering is my private catering company, which I established in 2009. Through my company, I offer the following services:• Cooking classes or private cooking lessons• Special events (ie. Weddings, Bachelorette Parties, Romantic dates etc.)• Family Dinners• Corporate Events• Meal Delivery Service

Rodd Miramichi River is a modern, contemporary hotel featuring 79 guestrooms and suites. As the Executive Chef, I am responsible for the facilities, including the 90 seat Restaurant and Hotel Conference services that can host up to 300 people. Highlights of my duties include:• Supervising and executing all food preparation, delivery, and presentation of food for the restaurant and conference center;• hiring, training, coaching, and managing the culinary team, including scheduling, delegation and supervision of kitchen staff activities;• menu modification and creation, including specialty menus for banquet events as well as for holidays throughout the year, that meet quality standards and food cost goals;• managing inventory and ensure control of waste and portions to achieve budgeted food cost requirements; and• Ensuring kitchen cleanliness exceeds health standard requirements.My accomplishments so far include, reforming the kitchen through retraining the staff on proper cooking techniques and presentations of current menus. Under my leadership, kitchen cleanliness and efficiency have been elevated. Feedback from returning guests and locals has been overwhelmingly positive. Many have commented on the improvement in food including in, taste, presentation and efficiency of service.

Pearl and Pine Retirement Residence is operated by Signature Retirement Living and is one of Canada's leading purveyor of retirement lifestyles. As the Executive Chef I was responsible for:• Planning, organizing and managing the food culinary department, including menu creation, food preparation; • Recruiting, training, coaching and supervising back and front of house staff ensuring timely and efficient food preparation, presentation and delivery;• Monitoring and maintaining kitchen inventory levels within budgetary mandates; and• Direct involvement with residents’ care including monthly food demos and monthly meetings to receive residents’ feedback on culinary experiences.In addition to these duties, I made great contributions to the company by elevating the culinary department. Though it is retirement living, I operated the dining room like a fine dining restaurant, which was the vision from the beginning. All food was prepared fresh in house, including butchery and baking. I implemented quarterly menu changes to be in line with seasonal changes, ran daily features and residents also ordered a la carte. In addition to the regular dining, I also offered catering to residents and family members, as well as private dining and cooking demo for residents. Throughout my time as Executive Chef residents and families often praised the food and expressed appreciation for the variety of menu selections. Families of residents would make a point of coming weekly, sometimes more often, specifically for lunch and/or dinner.

OTG Management, through strategic partnerships with renowned chefs and restaurateurs, has elevated airport cuisine to new levels, setting new standards in airport hospitality. In my roles as Executive Sous Chef, my duties included:• Supervising 11 concept restaurants at Toronto Pearson International Airport.• Regulating (including inspection), ordering, receiving and accountable for all food products and purchases.• Recruiting and hiring staff of the highest qualifications and professionalism.• Scheduling kitchen and utility staff ensuring cost effectiveness adherence to allotted labour budget.

Old Mill Toronto Hotel is boutique hotel boasting old-world charms in the hear of downtown Toronto. In my role as Sous Chef, my duties included:• Managing daily kitchen operations including oversight of kitchen brigade.• Supporting with banquets, butchery and food preparations.• Ordering and product inventory.

The Cardinal Flahiff Basilian Centre is a retirement residence for former Basilian Priests. In my role as Executive Chef, my duties included:• Overseeing daily operations of the dietary department including staff hiring, training, scheduling, performance evaluations, payroll, terminating and inventory cost control. • Creating and preparing weekly menus ensuring nutritional balance as per guidelines and set budget to reduce waste and improve production while maintaining safety and sanitation.

George Brown College of Applied Arts and Technology is a public, fully accredited college with three full campuses in downtown Toronto. In my role as Culinary Technician my duties included:• Providing technical assistance to faculty and students in the Culinary labs.• Preparing products and equipment for use in culinary labs and food demos.• Reviewing requisition for each class including the setting up and dismantling of food wagons• Maintaining inventory by receiving products, inspecting all product for type and quantity.

Windermere House is an iconic hotel and resort in Muskoka, Ontario. In my role as Banquet Sous Chef, my duties included:• Organizing and supervising banquette events.• Supporting restaurant and kitchen brigades.• Daily ordering and sourcing for products.• Monthly inventory.• Menu costing.

Osteria Spirit is an Italian Eatery in Shanghai, China. I relocated to China to support my friend and fellow Chef in opening and operating the restaurant. During my time there, the restaurant was nominated for three awards including restaurant of the year. I met and overcame many challenges during my time in China; challenges which helped me grow both personally and professionally and cemented my passion for this industry. As the Executive Sous Chef, my duties included:• Managing the kitchen brigade in hiring and training. • Sourcing for the best local ingredient .• Menu creation. • Daily, weekly and monthly inventory and costing.

Scotiabank Arena, formerly Air Canada Centre, is a multi-purpose arena and home of the Toronto Raptors of the National Basketball Association and the Toronto Maple Leafs of the National Hockey League. I worked alongside many renowned Chefs including Brad Livergant and Brad Long. As Lead Cook, my duties included:• Preparing pre and post-game meals for players and coaching staff (Leafs and Raptors). • Training new and old employees in different stations in the kitchen (platinum Club). • Staff scheduling.