An enthusiastic educator and
entertainer, Chef David Wolfman is an internationally recognized expert in wild
game and traditional Aboriginal cuisine.
A member of the Xaxli’p First Nation in BC, David Wolfman is a classically
trained Chef, Culinary Arts Professor at George Brown College of Applied Arts
and Technology in Toronto (for 20 years now), and Executive Producer and Host of the popular
Cooking with the Wolfman™ television program.
This show features David’s signature “Aboriginal Fusion: Traditional Foods with a Modern Twist” and is
aired on APTN (the Aboriginal People’s Television Network) in Canada and FNX
(First Nations Experience) in the US.
former independent caterer and food service industry head chef, David is the
recipient of numerous educational and industry awards including seven Gold
Awards in Culinary Olympics, an Excellence Award from the National Institute
for Staff and Organizational Development, an Outstanding Achievement Award from
the Canadian Council for Aboriginal Business, and a 1st Place
National Healthy Menu Catering Award from Evian. Chef Wolfman exudes unbridled passion for
cooking and sharing his knowledge of Aboriginal culture and is a highly sought
after restaurant and menu consultant, cooking demonstrator, conference
presenter and youth motivator. When asked
how to cook moose, a bush rabbit or Gateau St. Honoré, the answer is always the
same, “very carefully.”
David lives in Toronto with his wife and business partner, Marlene Finn.
On Becoming a Chef
Qualifications for employment in any industry is based on
differing levels of knowledge, skill, and experience. In the culinary field, one can acquire qualifications
through high school courses, industry specific courses, public education
courses (post secondary programs), and apprenticeship training.
I personally chose to study culinary arts at George Brown College of Applied Arts and Technology, in downtown Toronto, in 1977, in a three year apprenticeship program which included basic and advanced culinary skills programs at the College and several work placements in established hotels and restaurants before becoming a certified chef.
The Culinary Arts program at George Brown College continues to innovate and grow in culinary training and is internationally recognized for its superior program offerings, industry partnerships, and graduate employment rate. In addition to chef training, GBC offers programs in hospitality and tourism service. Click here to learn more about the training available at George Brown College.