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Gamini Hemalal CCC


Gamini Hemalal, CCC (Certified Chef de Cuisine)
Director | GoldenChefs & ICE GUYS
Master Chef  Artist | Master Ice Carver & Certified Executive Chef
CNC ( Computer Numerically Controlled ) Designer & Programmer
Passionate & Creative Artist | Designer

 

Culinary Professor – Canadian Centre of Culinary Arts & Science at Humber College. http://hospitality.humber.ca/content/gamini-hemalal
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Proud Student of Bonnie Gordon College of Cake and Confectionary Arts, Toronto.
Garde-Manger Content Expert – Canadian Certified Master Chef ( CMC ) Pilot Program
CCFCC Chef of the Year 2010 – Toronto ( Escoffier Society / CCFCC Toronto )
CCFCC Chef of the Year 2010 – Central Region – Canada ( CCFCC National )
Treasurer & Culinary Salon Chairman – Toronto Escoffier Society ( CCFCC ) 2002 to 2007
President's Award Winner -2005 ( Toronto CCFCC / Escoffier Society )
Certified Culinary Judge approved by the CCFCC (Only 22 CCFCC Certified Judges in Canada)
Gold, Silver, Bronze Medal Recipient, IKA World Culinary Olympics - 2004, for Individual Entries
Numerous Gold, Silver, Bronze Medals at Culinary Salons Dubai, Johannesburg, Colombo & Toronto
Grand Gold Medalist at Bakery Show Case Toronto.
Gold, Silver & Bronze Medalist – from Pastry Chefs Guild Ontario / Canada Competitions.
Runner-Up Champion at Culinary Canada Cup ( Coupe de Nations ) for individual Live Event.
Captain of the Victorious Dubai National Culinary Team 1992-1996
WACS – Uncle Bens & Nestlé’s International Challenge Live Cooking Trophy – Grand Winner
Culinary graduate with double honours and 14 awards from the Ceylon Hotel School, Sri Lanka.
Past experience includes: Production Chef for three Royal State Gala Dinners.
Garde-Manger Chef at Fairmont Royal York Hotel , Caesars Casino Windsor, Royal Abjar Palace Dubai, and Dorchester New York ( The Palace )
Past Executive Chef at: Legislative Assembly at Queens Park, Hockley Valley Resort, Delta Hotels, Le Meridien Hotels & Resorts, Sheraton Hotel , St.George Hotel, Toronto Board of Trade Country Club & Corporate Executive Chef to Jetwing Hotels.
Part Time Culinary Professor / Instructor ( including 6 months as Executive Chef ) to Georgian College - 99 to 05
Part Time Culinary Professor / Instructor ( including 6 months as Executive Chef ) to Georgian College - 99 to 05
Part Time Culinary Professor / Instructor ( including 6 months as Executive Chef ) to Georgian College - 99 to 05
Belgium Master Chefs, “Diplome de Aptitude Culinaire” Award Recipient
Attended several continuing education Culinary Programs at Culinary Institute of America (CIA)
Set up & opened the first ever CIA partnered full time Chefs School at Sea, for Luxury Cruise Company, Celebrity Cruises ( Royal Caribbean Cruises Ltd. ) as their Senior Culinary Trainer.
Proud Member of, Escoffier Chef Society Toronto, CCFCC ( Canadian Culinary Federation ), NICA ( National Ice Carvers Association ), and Pastry Chefs Guild of Canada.


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