Culinary Management (Formerly Culinary Arts)
After graduating from Culinary Arts at Georgian, I worked in all facets of culinary operations for several restaurants and hotels in Canada and Bermuda, finally achieving Executive Chef status. I then decided to get a Bachelor of Applied Science in Hotel Administration, eventually joining Marriott International as an Event Service Manager in New Orleans. Since then, I’ve held various leadership positions across North America including Banquet Maitre D, Director of Event Operations, and Global Director of Event Management.
In my current role as Senior Director of Food and Beverage, Design and Development at Marriott Corporate Headquarters, I’m responsible for establishing food, beverage, and event strategies and standards while developing programs that exceed the expectations of our customers and associates. I also oversee graphic design, managing the look and feel of things like menus, logos and marketing collateral. The immediate impact of my work is on Marriott restaurants, bars, kitchens and events all over the world.
I had no cooking experience prior to joining the Georgian culinary program (yes, that’s right, none), but I wasn’t judged on my lack of skills. Georgian helped me understand how to hone my talents in the kitchen. With that hands-on learning, I was able to understand the execution needed to be successful in the industry. The instructors provided great direction and mentorship to prepare me for the workplace. The summer internship gave me an opportunity to experience kitchen operations prior to graduating, which was extremely valuable.
But the greatest thing I learned is to take chances and believe that if you have the passion, you can succeed.