Originally from Canada, Christopher received his first Diploma in the Culinary Arts in 1999, at Northern Alberta Institute of Technology. Later on, he completed his Provincial Journeyman and national Red Seal certification in 2004. Since then, he has been in most positions in various establishments such as Executive Chef in fine dining restaurants and gastro-pubs and Executive Sous-Chef in a national hotel chain. 

Chris moved to Australia in 2014 and has worked in Tasmania, Queensland and New South Wales as well as at a resort island on the Great Barrier Reef.
He made the decision to attend TAFE Queensland North to complete his Certificate IV in Training and Assessment Recognition of Prior Learning in Commercial Cooking.

Our Course Coordinator relocated from the tropics to Sydney in late 2018 and has taught at various colleges in the CBD area of the city. 
Chris came aboard at Wells International College in late 2019 and assumed the role of Commercial Cookery in early January 2020. 

“I’m very excited to be part of a new and growing program and look forward to developing the learning experience and meeting the challenges along the way.”

Fresh Out Of The Oven Questions:

– What is the importance of Cookery for you?

“The simple enjoyment of preparing and enjoying food with friends and family holds a magic that has transcended time and cultures throughout history.”

– What it the biggest challenge of teaching Cookery?

“The biggest challenge is taking the new students from different backgrounds and languages and developing a fostering and supportive team environment. It’s something I strive to improve upon from week to week and term to term.”

– What does the course/career involve that you most like?

“I most enjoy seeing raw, inexperienced students take what we have shown them and grow more confident and independent. As their confidence grows, their skill set follows and we all then know we have succeeded.”

– What kind of work experience have you done which makes you passionate for your profession?

“Doing fundraisers and volunteering to feed people at drop in centres, taking on a new kitchen and building a team, meeting with suppliers and farmers to develop menus for a la carte or special functions and of course a successful launch and upkeep of a new menu.”

– Do you have any tips for future students?

“Study hard, don’t be afraid to make mistakes and by all means, draw on your trainers’ experience and knowledge. We are here for you.”

– Some memorable story from your work.

“I remember being an apprentice at a fine dining establishment in Halifax, Canada and was left to run the line on a Sunday night. I unknowingly fed Jon Bon Jovi as well as the Captain and Executive Chef of the cruise liner the QE II. I received written compliments from both tables and that really established in my mind that I had made the right career choice.”