Being a top chef goes beyond loving food. It’s about appreciating the soil and sunshine, how food is grown and what it takes to run a business. It means taking creative risks and constantly adapting. If this is the career of which you’ve been dreaming, start learning now in Loyalist’s on-campus gourmet restaurant, Resto 213.

Find your career

There’s no life like the one of a chef and the opportunities are limitless.

• Culinary Management graduates are prepared to work as cooks and apprentices in their choice of establishment around the world.
• Following completion of on-the-job apprenticeship outcomes, graduates are qualified to write the exam for Interprovincial Red Seal Certification — an internationally recognized standard of quality.

Our grads get great jobs

• Owner, The Pink Funnel Food Truck
• Baker, Piccolina Mercato, Wellington
• Sous Chef, Parson’s Brewery
• Cook, Flame + Smith, Bloomfield
• Executive Chef, The Local Public Social House, Belleville
• Cook, Luso Bites, Picton
• All positions, The Royal Hotel
• Owner, Bloomfield Public House

Is it for you?

Do you have what it takes? You can succeed in this field if you are:

• Passionate about food
• Skilled at time management
• Excellent under pressure in a fast-paced environment
• Open to new challenges