A culinary arts educator with an MBA Essentials background and over eight years of teaching experience, I serve as a Professor and Course Lead in Culinary Skills and Food Tourism Management. I specialize in curriculum development, Universal Design for Learning, and mentoring students and new faculty in both in-person and online environments. My pedagogical approach integrates experiential learning, business strategy, and food entrepreneurship, drawing on my extensive industry background as a chef, business owner, and food systems advocate. I have received the Premier’s Award for Agri-innovation and have represented Canadian heritage grains internationally as a Slow Food delegate. My work bridges culinary education with sustainable business practices, and I am committed to fostering inclusive, accessible, and innovative learning experiences.