|Centre||Hospitality and Culinary Arts|
|Phone||416-415-5000 ext. 3337|
|Office Address||300 Adelaide St. East, Room 318, Toronto ON M5A 1N1|
Chef Susie Reading, CCC has
22+ years in the culinary field. Chef
Reading joined CHCA (full time faculty 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 Royal York
Hotel. In 1998 Chef Reading’s path lead
her to into culinary instruction beginning with George Brown College,
Continuing Education that followed with and included 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 culminating in an externship in Sardegna,
2007 Certified Chef de Cuisine, CCFCC1995 Red Seal Certification, Ontario College of Trades
Areas Of Specialization
Culinary Management Program
Culinary Skills – Chef Training
Executive Chef Calphalon Culinary CenterSous Chef Royal York HotelCulinary Instructor 18 years
IConnectStudent Orientation LunchCareer Day LuncheonToronto TasteWomen of Distinction Culinary Competition and Marriage of Food & Wine Gala‘Stages’ include the Meat DepartmentThe Healthy ButcherAlchemy Pickle CoO’o Farm MauiHI
Women in WACS, Unilever Food Solutions Scholarship, 2008Chef of the Quarter, Calphalon Culinary Center, 2006Chef of the Quarter, Calphalon Culinary Center, 2005Gold Bar Award, Loblaw Companies for Professionalism, 2003Lipton/Monarch Group Award for Excellence for Apprentice Cook, 1995/96Taste of Canada Tony Roldan Hot Food Competition - Silver Medal, 1996Douglas E. Light Apprentice Cook Award, Ontario Hostelry Institute1995Gold Medal Tony Roldan Hot Food Competition, Taste of Canada, 1995Royal York Hotel’s Chef Award, Royal York Hotel, 1994Gold Medal Hot Food Team Competition, Niagara College, 1993Royal York Hotel’s Chef Award, Royal York Hotel, 1993C.N. Scholarship for Women, CN, 1992
Essential Flavours for the Modern Kitchen, C. Alvares, T. J. Gibson, N.R. Hogan, S.M. Reading, G.
White, S.A. Woods, Course Manual HOSF 2048, September 2014
Food for Special Events, C.
Alvares, T. J. Gibson, N.R. Hogan, S.M. Reading, G. White, S.A. Woods, Course Manual
HOSF 2047, September 2016
Concepts, T. Gibson, D.
Noort, S.M. Reading, S.A. Woods, Couse Manaul HOSF 1205, September 2013
Principals, T. Gibson, D.
Noort, S.M. Reading, S.A. Woods, Couse Manaul HOSF 1204, September 2013