Leadership/Stewardship Activities and School Involvement

SNAP

(Student Nutrition Access Program)

SNAP (Student Nutrition Access Program)
Since 2024, I have co-led SNAP (Student Nutrition Access Program) alongside my colleague, Chef Jeanne Da Silva. This collaborative initiative (run in partnership with the Chef School, the Student Association, and the Inventory Control Centre at George Brown College) addresses food insecurity among students while promoting sustainability, skill development, and community building.

Each week, we collect surplus food from both culinary and baking labs across the Chef School. Together with a team of student volunteers, we spend approximately five hours per week transforming these ingredients into complete, nutritious, restaurant-quality meals and desserts. The prepared meals are then packaged, labeled, and distributed by the GBC Student Association to students experiencing food insecurity.

SNAP is a deeply impactful initiative for several reasons:

Sustainability
By repurposing leftover ingredients from our labs, we significantly reduce food waste at the Chef School. This hands-on approach to sustainability serves as a practical and meaningful lesson for our student volunteers—future industry professionals—who will carry these values into their culinary careers.

Skill Building
Unlike traditional labs, where students typically follow a set demonstration, SNAP encourages creativity and resourcefulness. Each week, students design their own menus based on available ingredients, applying existing knowledge and developing new skills in a collaborative, low-stakes environment. Culinary students explore pastry techniques, pastry students experiment with savory dishes, and all participants gain valuable experience in organization, time management, and teamwork—skills that are essential in the hospitality industry.

Community Building
SNAP fosters a strong sense of community among students. Participants from different programs, who might not otherwise interact, form connections through shared goals and teamwork. The positive and inclusive atmosphere promotes mutual respect, collaboration, and peer learning.

I am so proud of the SNAP initiative! It is more than a food program—it is a platform for building compassion, confidence, and community. Everyone involved is united by a shared mission to support one another and contribute to a campus culture where all students have equitable opportunities to thrive and succeed.

Please click here to see a video of SNAP in action:

Please click here to see a SNAP picture gallery:

SNAP video

SNAP Picture Gallery

Roots and Recipes Mentor

As part of Black Futures Month at George Brown College, we hosted an event titled "Roots and Recipes", where students prepared, showcased, and served food and beverages inspired by their African, Caribbean, and diasporic culinary traditions. This year, an exciting new opportunity was added: all student participants were invited by MLSE–Toronto Raptors to present their dishes once again at a private cocktail reception for 150 guests at Scotiabank Arena.

I had the privilege of volunteering as a Chef Mentor to two student participants for both events. My role included guiding them through menu development, assisting with food requisitions, and helping create detailed work plans. I also supported them during the preparation phase and assisted with the setup and execution of their food stations.

This experience was deeply rewarding on many levels. It was incredibly powerful to witness our African, Caribbean, and diasporic students share dishes that honor their personal culinary heritage. I’m grateful to work at an institution that not only celebrates diversity, but does so in meaningful and authentic ways—not through performative gestures, but through real opportunities for representation, expression, and growth.

The two students I mentored, Luca and Adia, are first-year culinary students who challenged themselves by creating a menu featuring three pastry items—despite having no formal training in baking. Their enthusiasm and willingness to step outside of their comfort zones was inspiring. One of the greatest joys I experience as an educator is sharing my passion for pastry and helping students build both skill and confidence. Watching their progress from one event to the next, and seeing them take pride in their work, was a highlight of my year.

Events like this offer students more than just exposure—they build real-world skills such as teamwork, time management, organization under pressure, and professional presentation. Seeing these young chefs shine, surrounded by the support of faculty, family, and community members, was truly moving. I look forward to continuing to mentor in this event for many years to come.

Additional School Involvement

It is so important to me to be involved in the George Brown Community in a variety of ways, both large and small. Below are some additional volunteer opportunities I had the pleasure of being a part of over the past two years:

Skills Ontario Judge - Secondary and Post-Secondary Baking/Pastry Competitions (May 2025)

Volunteer at George Brown Open House (April 2024, 2025)

Volunteer at George Brown CHCA Discovery Days (January & December 2024, February 2025)

Panelist on the Pride Panel: "Exploring Various Aspects of 2SLGBTQIA+ Identity, Experiences, and Hopes for the Future" (June 2024)

Volunteer at GBC Pride Parade March (June 2024, 2025)