Chef Susie Reading, MES, ESE, CCC

Susie Reading

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 Diploma2007 Certified Chef de Cuisine, CCFCC1995 Red Seal Certification, Ontario College of Trades

Areas Of Specialization

Honours Bachelor of Commerce Program, Culinary Management Program

Culinary Management Program

Culinary Skills, Chef Training

Career Highlights

Executive Chef Calphalon Culinary CenterSous Chef Royal York HotelCulinary Instructor 18 years

Other Activities

Faculty lead to Costa Rica - CHCA Sustainability Study Tour and faculty exchange with Shanghai Institute of Tourism.GBC volunteer work includes: IConnect, Student Orientation Lunch, Career Day Luncheon, Toronto Taste, Women of Distinction Culinary Competition and Marriage of Food & Wine Gala.‘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, 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

Publications

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