Calgary born and raised, Chef Steve Lepine’s culinary journey led him from dishwashing at Earls to graduating top of his class from SAIT’s Professional Cooking program to cooking as sous chef at the Calgary Golf and Country Club. Along the way, Lepine worked at the Banff Springs Hotel, the Bow Valley Club and the Calgary Stampede, and received numerous awards: Lepine won the provincial Jeune Commis Rotisseurs twice and placed second at the 2010 Bocuse D’Or Canadian qualifier.
Chef Lepine’s advice to his students: “Passion is what drives you in this industry. Being a chef is more work than TV makes it out to be.”
A Red Seal Journeyman and Certified Chef de Cuisine, Chef Lepine balances his love of good food and good wine with golfing, camping and traveling.
Originally from Switzerland, Chef Rolf Runkel trained in a traditional baker and pastry chef apprenticeship before his career took him to prestigious hotels around the world, including: the Fairmont Chateau Laurier, the Westin Hotel, the Four Seasons Hotel, and the Hilton Hotel in Ottawa; the Fairmont Chateau Whistler; the Fairmont Southampton in Bermuda; and the Ritz Carlton Hotel in Grand Cayman.
With over 20 years of experience, Chef Runkel worked as an executive pastry chef, an executive sous chef and a bakery consultant prior to joining SAIT in 2011 as a chef instructor in the Baking and Pastry Arts program.
“I’ve been hiring people in industry for years and know what’s needed out there,” says Runkel. “My experience allows me to give my students the tools they need to be effective in industry.”
Chef Runkel is also heavily involved in the skills movement and mentors students for regional, provincial and national competitions.
A “professional necessity,” Chef Runkel keeps active with outdoor activities such as cycling, skiing, running, hiking, tennis, snorkeling and diving.
Andrew has been a chef for 19 years in Vancouver, New York, England, Philadelphia and Calgary. He is currently a culinary instructor in SAIT Polytechnic’s School of Hospitality and Tourism. Chef Hewson is the 2010/11 recipient of the Cadmus Foundation Trades Teaching Chair which provides a trades instructor the time and resources to pursue a research project that will promote the trades. His project is centred around a term called Culinary Agro Literacy. This is the connection of Culinary Arts/Hospitality training, Agriculture and Foodservice sustainability. Chef Hewson believes strongly that our future foodservice leaders not only need a strong foundation in the skills of their trade but also in sustainability issues that face the industry. To that end he has lead a project to build a large culinary garden as part of the School where students now have the opportunity to plant, grow, harvest and cook their ingredients. Chef Hewson is involved with the Calgary Food Committee, mentor to Slow Food Youth Calgary and has been on the Slow Food Calgary steering committee for past 5 years.
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