About Our Students
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Jarrett graduated from VIU Cook Training in 1989 and went on to apprentice at the Hilton in Toronto with Master Chef Albert Schnell. This led to his professional beginnings in various 5...
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I started my culinary career at Vancouver Island University ten years ago because, even as a young child, I loved to make pies and tarts with my Mom's leftover pastry. After graduating...
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A west coast native, Sean's impressive culinary career began at age 16; he trained at Nanaimo's Malaspina college and went on to apprentice with the Canadian Culinary Olympic team. Sean...
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Product Development Chef - Earls Kitchen and Bar
I was born and raised in Nanaimo, British Columbia, and my love of cooking began very early. Food is central to many Asian...
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(Culinary Arts 1993 and Hospitality Management 1990)
With a great combination of both formal education and training in the kitchen and front end operation of a restaurant, ...
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I graduated from the Culinary Arts program at Vancouver Island University in January 2000. In March 2000, I started work at the Fairmont Jasper Park Lodge in Jasper, Alberta. During my...
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My interest in food started at the age of 10. When my father was home from working in camp, he would get me to help him cook dinners and weekend breakfasts. It didn’t take much to get me...
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Owner and Executive Chef F. Tadd Chapman hails from Vancouver Island, on the beautiful west coast of Canada, where he began his culinary studies at the age of 15. Through high school...
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Train to Become a Chef
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