Biography
Chef Susie Reading has more than 25 years of experience in the culinary field. She joined CHCA full time as Professor at The Chef School, GBC in January 2013. Chef Reading began her career at the Royal York Hotel in Toronto completing a classical apprenticeship under the guidance of Chef George McNeill, CMC. Post apprenticeship, Susie honed her a la carte skills in fine dining, culminating in Sous Chef at the Royal York. In 1998, Chef Reading’s path led her to into culinary instruction beginning with George Brown College - Continuing Education, followed with LCBO, Loblaws and eventually Calphalon Culinary Center as Executive Chef for 8 years.
Chef Reading is a graduate of George Brown College in both Culinary and Post Diploma Culinary Arts Italian, with an externship in Sardegna, Italy.
Academic Credentials
- 2019 Master of Environmental Studies, Environmental/Sustainability Education Diploma
- 2007 Certified Chef de Cuisine, CCFCC
- 1995 Red Seal Certification, Ontario College of Trades
Areas of Specialization
- Honours Bachelor of Commerce (Culinary Management), H315
- Culinary Management Program, H100
- Culinary Management Program (Integrated Learning), H116
- Culinary Skills Program, H134
- Chef Training
Areas of Expertise
- Local Food Systems
- Environmental and Sustainable Culinary Education
Career Highlights
- Executive Chef Calphalon Culinary Center
- Sous Chef Royal York Hotel
- Culinary Instructor 20+ years
Other Activities
- Faculty Lead - CHCA Sustainability Study Tour, Costa Rica
- Faculty Exchange - Shanghai Institute of Tourism, Shanghai, China
- GBC Volunteer Work: IConnect, Student Orientation Lunch, Career Day Luncheon, Toronto Taste, Women of Distinction Culinary Competition and Marriage of Food & Wine Gala.
- Examiner - Chef de Cuisine Program, CCFCC
‘Stages’ include the Meat Department, The Healthy Butcher, Alchemy Pickle Co., O’o Organic Farm Maui, HI
Awards
- Women in WACS, Unilever Food Solutions Scholarship, 2008
- Chef of the Quarter, Calphalon Culinary Center, 2006
- Chef of the Quarter, Calphalon Culinary Center, 2005
- Gold Bar Award, Loblaw Companies for Professionalism, 2003
- Lipton/Monarch Group Award for Excellence for Apprentice Cook, 1995/96
- Taste of Canada Tony Roldan Hot Food Competition - Silver Medal, 1996
- Douglas E. Light Apprentice Cook Award, Ontario Hostelry Institute1995
- Gold Medal Tony Roldan Hot Food Competition, Taste of Canada, 1995
- Royal York Hotel’s Chef Award, Royal York Hotel, 1994
- Gold Medal Hot Food Team Competition, Niagara College, 1993
- Royal York Hotel’s Chef Award, Royal York Hotel, 1993
- C.N. Scholarship for Women, CN, 1992
