Unlock your inner chef with our new Professional Culinary Series
The Ted Rogers School of Management has been cooking up something special -- the Professional Culinary Series.
The new online series, created by the Ted Rogers School of Hospitality & Tourism Management, is an exclusive series of videos taught by Executive Chef Tommy McHugh, designed to improve your confidence in the kitchen and take your cooking skills to the next level, while having fun learning.
McHugh, a renowned Toronto chef who has worked at Michelin-starred restaurants in Europe, and was previously the Executive Chef at STK Toronto and Il Fornello restaurants, will be sharing his cooking techniques and methods to help participants create a delicious meal every time they’re in the kitchen.
“The videos are designed to be step-by-step to ensure everyone is successful,” said McHugh. “It’s an easy, fun and simple way to learn at your own pace. We set you up for success, that’s the most important role I play in this series. I’ll also be available to personally answer any questions via email.”
From the comfort of home, participants will learn how to make dishes like Risotto Primavera, Gazpacho Soup and Mediterranean Sea Bass Caponata. Ingredient and equipment lists are given with each video, and participants can start and stop the videos at any time and re-watch them.
McHugh will also be teaching basic culinary skills and sharing cooking wisdom he’s learned from his 20 years of culinary experience. He’s worked with Joel Robuchon (voted best chef of the 20th century), was the sous chef at Nota Bene in Toronto, worked with Anton Mosimann (the Royal caterer to HRH Prince Charles) and worked at The Ivy Restaurant the year it was voted #8 restaurant in the world.
“I’ve spent my entire life in the hospitality industry and I’m excited to share my knowledge and really help participants gain more confidence in the kitchen,” said McHugh. “I hope by the end of this series, they can be proud of all that they’ve learned and get to show off their skills.”
The series, which is subscription based, is well-timed as more and more people are either improving or picking up new hobbies during the pandemic.
“Obviously, because of the pandemic, we’ve had to pivot and find new and innovative ways to share all of the knowledge we have at the School of Hospitality & Tourism Management and I think this series does that in an engaging and fun way for people who want to learn,” said McHugh.
The series subscription starts at $14.99, with all profits going to the Ted Rogers School of Hospitality & Tourism Management. Those who subscribe will be able to view the multiple episodes already uploaded, with more content being continually added. Ryerson students, staff, faculty and alumni will be able to access the series at a discounted rate.
For more information on the series and to subscribe, visit the Professional Culinary Series website (external link) .