A snapshot of the culinary personalities of a unique culinary program
A look at one of Canada's most influential culinary programs
Since 2009, the Hokanson Chef in Residence program has welcomed the cream of the culinary crop to NAIT for an annual week of inspiration and instruction. Each has brought a distinct food philosophy and unique presence to the polytechnic.
What stands out from those visits for NAIT Culinary Arts instructors? Among the memories: “the look” from Susur Lee, the reserved humour of Amanda Cohen, the genuine graciousness of Vikram Vij and much more.
After 15 years, the program continues to make more memories while giving students a unique learning experience from some of the world's best chefs. Here’s a look at the experts who have participated in the residency since its inception, as well as an introduction to the most recent: Blair Lebsack (Cook ’01), the program's first grad and first Edmontonian (not to mention first former NAIT instructor).
Blair Lebsack, 2024
In 2013, Blair Lebsack (Cook ’01) and wife Caitlyn Fulton opened Rge Rd, a restaurant based on a simple but then-novel concept: support and showcase Alberta growers and producers.
Since then, it has grown in size and stature, including the addition of a retail side, The Butchery. It has also earned regional and national accolades for quality and a committment to local food that competitors, with varying degrees of success, have endeavoured to emulate.
- Perry Michetti (Cooking ’90), operations manager, Culinary Arts and Professional Food Studies
Connie DeSousa and John Jackson, 2023
Connie DeSousa has made appearances on Top Chef Canada, Top Chef All Stars and as a judge for the Food Network’s Fire Masters. Butchery is among her specialities.
John Jackson’s career has taken him around the world, working kitchens in Italy, New York, San Francisco and Bora Bora. He has a strong focus on farm-to-table cuisine.
Together they own several restaurants and businesses in Calgary – CHARCUT Roast House, charbar, Rooftop Bar @ Simmons, Alley Burger, CHIX Eggshop, CHAR Catering & Events and Connie & John’s Pizza
- Perry Michetti (Cooking ’90), operations manager, Culinary Arts and Professional Food Studies
Jeremy Charles, 2020
Co-owner and chef at Raymonds, an award-winning fine-dining restaurant in St. John’s, Newfoundland
Author of Wildness: An Ode to Newfoundland and Labrador
- Paul Campbell (Cook '97), Cook chair
David Hawksworth, 2019
Owner of Hawksworth, Nightingale and Bel Café in Vancouver, B.C.
Author of Hawksworth: The Cookbook
- P.C.
Rod Butters, 2018
Chef and owner of RauDZ Regional Table, Micro Bar • Bites, and Sunny’s in Kelowna, B.C. and Terrafina at Hester Creek in Oliver, B.C.
Author of The Okanagan Table: The Art of Everyday Home Cooking
- P.M.
Amanda Cohen, 2017
Chef and owner of Dirt Candy in New York City, New York
Author of Dirt Candy: A Cookbook
- Jeff Gordon (Cooking ’89), former department head, Culinary Arts and Professional Food Studies
Vikram Vij, 2016
Chef and owner of Vij’s Restaurant in Vancouver, B.C., and Vij’s Shanti in Surrey, B.C.
Author of Vij’s At Home; Vij’s Elegant and Inspired Indian Cuisine; Vij’s Indian: Our Stories, Spices and Cherished Recipes, and more
- J.G.
- Vinod Varshney, former chair, Culinary Arts
Michael Stadtländer, 2015
Owner and chef of Eigensinn Farm in Singhampton, ON
- J.G.
Lynn Crawford, 2014
Chef and owner of The Hearth in Toronto Pearson International Airport
Author of Pitchin’ In and At Home with Lynn Crawford
- J.G.
Chris Cosentino, 2013
Chef and co-owner of Rosalie Italian Soul in Houston, Texas, and Acacia House in Napa Valley, California
Author of Beginnings: My Way to Start a Meal and Offal Good: Cooking from the Heart with Guts
- J.G.
Massimo Capra, 2012
Chef and owner of Boccone Trattoria Veloce and Boccone Pronto in Toronto Pearson International Airport
Author of 3 Chefs: The Kitchen Men; One Pot Italian: More Than 85 Easy, Authentic Recipes; and Massimo’s Italian Kitchen: Authentic One-dish Meals from a Seasoned Chef
- J.G.
Susur Lee, 2011
Chef and owner of Lee and Luckee in Toronto, ON, Lee Kitchen in Toronto Pearson International Airport and, TungLok Heen in Singapore
Author of Susur: A Culinary Life
- P.M.
David Adjey, 2010
Owner of Bouffe in Toronto, ON
Author of Deconstructing The Dish: Inspirations For Modernday Cuisine and Heart and Soul Cuisine from the Estates of Sunnybrook
- P.M.
Rob Feenie, 2009
Canada's first winner on Iron chef America and former food concept architect at the Cactus Club chain; new restaurant slated to open in 2023
Author of Rob Feenie’s Casual Classics, Feenie's: Brunch a Lunch a Dinner, Rob Feenie Cooks At Lumiere, and Lumiere Light: Recipes from the Tasting Bar (co-author)
- Perry Michetti (Cooking ’90), operations manager, School of Skilled Trades
This article first appeared in the spring 2018 issue of techlife magazine
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