The Culinary Institute of Vancouver Island
This is the first time that we’ve had an entry from Vancouver Island so we are excited to see how they will use fresh produce in an innovative and tasty fashion.
The Culinary Institute of Vancouver Island, at Vancouver Island University, provides students with the options of a Certificate and a Diploma in culinary training and management skills – giving them the leading edge for advancement in the culinary profession. Upon entering the program, culinary students are registered as apprentices, gaining technical training while accruing apprentice hours. As a part of both programs, students participate in a paid co-op work placement, gaining industry work experience and additional apprentice hours.
CHEF DEBBIE SHORE
Debbie Shore graduated from the Malaspina Cook Training Program in 1979. She apprenticed with renowned chefs Alex Rennie and Hubert Scheck. After finishing her apprenticeship, she was hired by master chef Albert Schnell as commis tournant at the Queen Elizabeth Hotel. From there she worked in Geneva, Switzerland, and was lucky enough to attend the Culinary Olympics in Frankfurt Germany, when Team Canada won Grand Gold. From Europe her career continued back in Canada working in Calgary, Toronto, Vancouver and Victoria, Debbie’s dream job as an instructor at VIU began in 1993.
CHEF DAVID NOLAN
David Nolan began his culinary career at the age of 16. Upon graduating from the Niagara Culinary Institute, he joined Fairmont Hotels and Resorts, before turning his talents to teaching part-time as a pastry instructor at Malaspina University-College. Chef Nolan then moved to Montego Bay Jamaica where he spent two years as Executive Pastry Chef and then relocated to the outskirts of Washington, DC, to lead the pastry team at the Ritz-Carlton Tyson’s Corner in McLean, Virginia. In 2011, Nolan returned to Canada to accept the position of Pastry Chef Instructor at VIU.
CHEF FRANCOIS DEJONG
Chef DeJong apprenticed with top chef Bruno Marti at La Belle Auberge and was Chef Michael Noble’s apprentice at the Bocuse d’Or. Since then Francois has worked in Asia, USA and Canada. Francois is passionate about creating healthy foods through many methods including fermentation and sustainable growing and preserving methods.
TEAM MEMBERS
Savory side – Chef DeJong
Sweet side – Chef Nolan
Display and child’s plate – Chef Shore and everyone
- Isabella Bannard Hall – dual credit student who is passionate about local food. Podium winner in Skills Regional Secondary Competition 2016.
- Borja Serrano – International student from Spain. Loves food and travel.
- Jamie Johnstone – dual credit student who is also a talented tap dancing competitor. Brings his competitive spirit and friendliness to the kitchen.
- Maddy Stuyt – always smiling, loves the pressure in the kitchen. Super team player.
- Sam Traer – dual credit student, wanted to do the skills competition but technically has graduated so this is a great opportunity for her. Grew up in the lush Cowichan Valley surrounded by artisan growers and producers. Loves the food.
- Natasha Van Walleghem –Natasha is calm and steady under pressure. Works full time while attending VIU. Way to go Natasha, making time for this different experience!
The Culinary Institute of Vancouver Island (CIVI) at VIU provides students with:
- Career path through the co-op paid work practicums. Students work at location of choice including 5-Star hotels and resorts, care facilities, camps, across Canada and beyond
- Option of a 1-year Culinary Arts Certificate and a 2-year Culinary Management Diploma
- Apprenticeship during the Certificate with Professional Cook (PC)1 and PC2 completion
- Locally grown ingredients from suppliers, campus farmers market and campus garden
- High standards of instruction in three commercial kitchens and fine-dining restaurant
- Opportunity to be involved in competitions, locally and nationally
