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- About OYAP
The Culinary Universal Skills initiative is a fantastic opportunity for participating students to work with the Canadore College Culinary Team to explore and develop a variety of the essential skills required for a career in the culinary and hospitality sectors.
This initiative will be livestreamed from the Culinary labs at the College Drive Campus at Canadore College. The Chefs will lead the workshop and facilitate skills development. During the event, students will have the opportunity to engage with Red Seal Chefs to ask questions and obtain feedback on their culinary creations.
A live tour of the Culinary department and 100 Elements is included during the day
In teams of two, students will complete the Calculating Yield Activity under the guidance and direction of Chef Emilie. The fruit used for this activity will become the dessert portion of the student Pad Thai lunch.
Chefs Fintan and Derek will guide the students through a series of skills building activities and the construction of a Pad Thai dish.
Meet Emilie Metwalli. Emilie graduated from the Culinary Management program at Humber College in 2003, and spent several years working for Accor Hotels, Hilton Hotels and several restaurants in Toronto, before finally settling at the Westin Harbour Castle Hotel. The Westin, a former Starwood Hotels property, is where she began to hone her skills as a Chef and understand more about hotel management. Working as an Apprentice, then as a Commis 1 and finally a Chef de Partie, Emilie then moved over into the Culinary management team to gain the necessary skills to further her career. This move also helped her to prepare for her role at Canadore College, where she currently teaches and is proudly sharing her passion for Culinary Arts with future Chefs. When she is not in the classroom, she enjoys baking with her two girls, who have grown to love spending time in the kitchen just as much as she does.
Chef Fintan Flynn's varied background has included working as a Chef in Ireland, Scotland, England as well as numerous high-end restaurants and resorts in Canada. In 2005, he joined the Canadore School of Culinary Arts team as a full-time Professor/Chef. Chef Fintan is a firm believer in lifelong learning. He enjoys teaching because it gives him the opportunity to share his passion and coach and develop future cooks and chefs. He is always inspired by the students' enthusiasm, their passion for food and fine cuisine.
After studying classical culinary skills in Ireland, Chef Fintan completed his apprenticeship in Dublin, Ireland. He left Ireland in 1985 to further his career and gain valuable culinary experience in Scotland and England. In 1987, he participated in Scottish Chef of the Year competition.
In 1990 Chef Fintan immigrated to Canada to gain more International experience.
Chef Fintan has an interest in all things culinary, from classical and historic preparation methods to modern styles, ingredients and techniques. Chef Fintan runs Canadores' "100 Elements" evening dining room with the students. Most importantly Chef Fintan provides education and tools to make your career goals attainable.
Most recently Chef Fintan coached a 2nd year Culinary Management Student Jenna Bono in a virtual Young Chef Olympiad Competition hosted by IIHM in India where they were competing against 50 other countries. We placed in the top 10 finalists and received two awards (Best Kitchen Practices (safety and sanitation) and Best Mentor).
