Chef Shonah Chalmers, an honors graduate of the Culinary Management program at Humber College, Chef Shonah also completed a Japanese Studies Certificate and was the recipient of notable Presidents letter. Over years of cooking, she has acquired her Red Seal and CCC (Certified Chef de Cuisine).THe Chef believes in a life long journey of learning in the culinary world and is very proud to have also recently graduated from the Culinary Operations degree program at Holland College in 2014. Her culinary career has been working with some of the city’s top chefs at fine dining establishments such as the Rosewater Supper Club, Winston’s, Accolade, Crown Plaza Hotel and Noce Restaurant. Shonah has also helped run a successful catering company in Toronto. Her most recent position was as Executive Chef at Eagles Nest Golf Club and Lago restaurant before attaining a full-time position at Humber as a Culinary Professor and later Program Coordinator.Chef Shonah is an active member of the CCFCC Toronto / Escoffier Society and has held the positions of Secretary, 1st Vice President and now President within the Branch. Giving back to the culinary world is a key aspiration in her daily decisions evidenced by the community and global events she is often a part of. Chef Shonah was humbled to be acknowledged as Chef of the Year for the Central Region of Canada in 2014 for the CCFCC in Outaouais, Quebec.
Chef Cornelia Volino - Chair
Chef Cornelia Volinois the Chairman of the Board, immediate Past President and Co-Chairman of the Toronto Culinary Salon. Amongst her many culinary accomplishments•Twice CCFCC National President•WACS Continental Director of the Americas•Team Leader of the Toronto and Canadian Team to the World Chefs Tour Against Hunger•Chairman of the International Culinary Exchange Program•CCFCC Marketing Manager•Chairman of the Worldchefs Congress Bid 2018•Currently Manager of CCFCC Bocuse d'Or Canada•Committee member of the World Chefs Without Borders•WACS approved Judge.
Chef Greg Howe CCC - Secretary
Greg Howe is a Humber College Culinary Management Graduate with Honours.He is a recipient of the Humber College Board of Governor’s Achievement Award as well as the Bronze Medallist at CCFCC National Junior Qualifier.Greg has over 20 years of experience within the Hospitality industry, specializing in large catering events. Over the years he owned a catering company specializing in Film and Concert catering and was involved in Tour Catering within the entertainment industry for “A” List musicians and celebrities such as the Rolling Stones, U2, Blue Rodeo just to name a few.He was also involved in Men’s and Women’s Canadian Open Golf Championships while at Compass Group Canada.Completed traineeships at King Edward Hotel, Scaramouche and CLS Catering.
Chef Mitchell Lash - Treasurer
Chef Mitchell Lashwas born and raised in Montreal Quebec. He moved to Toronto where he originally pursued a career in computer programming, however soon discovered he had a passion for cooking and has made it his career. Chef Lash apprenticed at the Prince Hotel and has worked at the Four Season's Inn on the Park and other major hotels in Toronto including the Holiday Inn Yorkdale, Sheraton Parkway North Convention Centre, and was the Conference Centre Chef at the Hilton Suites Markham. Moving his career away from hotels and restaurants Chef Lash took on the challenge of becoming Executive Chef for a 5 star early retirement living community, where he has adopted the philosophy that at any age, young or old, one can enjoy the finer things in life and that is "Fantastic Food". In 2008 Chef Lash became a part-time Professor at Humber College where he loves to teach the next generation of great and aspiring Chefs. In 2011 Chef Lash received his Canadian "Chef de Cuisine" certification and is an active member in the Toronto Escoffier Society since 1995.
Chef Warren Ford CCC, B.Comm., MBA - 1st Vice President
Chef Warren Ford is a committed Culinary Professional, Professor & Business Owner. Chef Warren is a Professor of Culinary Arts at George Brown College, having also previously been a Culinary and Hospitality Professor / Instructor at Durham College and Centennial College.The Chef is also the Founder/Owner of the Upscale Private Chef and Catering Company; In Your Kitchen Culinary. The company provides a Personal Chef and Catering service offering upscale restaurant dining experiences in the comfort of the customers own home. Specialties include private dinner parties and small intimate gatherings as well as other services such private cooking lessons or in home meal solutions.Chef Warren is a B.Comm graduate of Ryerson University and an MBA from Columbus University.
Chef Tony Fernandes - Director of Culinary Competitions
Chef Tony Fernandesis a graduate from Institute of Hospitality Management, Catering Technology & Applied Nutrition, Mumbai, India. Chef Tony has organized and judged various culinary competitions as a WACS Approved International Culinary Judge – Level A. In 2012, Chef Tony was asked to sit on the Global Advisory Committee for The Canadian Tourism Human Resource Council as an industry expert. There he helped develop the Food and Beverage Management International Competency Standard and Certification.In 2015, Chef Tony was honoured by peers and the Canadian Culinary Federation of Canada as Central Region Chef of the Year. Chef Tony is a Worldchefs Master Chef and Worldchefs Certified Executive Chef, as well as a Master Craftsman of the UK’s Cookery and Food Association. He is also an honorary lifetime member of the Emirates Culinary Guild as their Vice President. Known for his ability to fuse global flavours with top quality foods, Chef Tony is proud to be the Executive Chef and F&B Director for Crowne Plaza Toronto Airport, Canada, owned and operated by Manga Hotels Group.