David Wolfman is a First Nations chef, educator, and storyteller whose passion for food is inseparable from his passion for teaching. A member of the Xaxli’p (Fountain) First Nation, he brings the kitchen to life as a classroom, blending Indigenous knowledge, leadership, and real-world industry experience. As a professor at George Brown Polytechnic’s Chef School and the longtime host and producer of Cooking with the Wolfman, Wolfman inspires students and audiences alike to cook with purpose, lead with heart, and honour the stories behind the food, connecting culture, cuisine, and community in every space he enters.
On Becoming a Chef
Qualifications for employment in any industry are 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.
David personally chose to study culinary arts at George Brown College of Applied Arts and Technology in downtown Toronto in 1977 (now George Brown Polytechnic), in a three-year apprenticeship program that included basic and advanced culinary skills at the College and several work placements in established hotels and restaurants before becoming a certified chef.
The Culinary Arts program at George Brown Polytechnic continues to innovate and expand its culinary training, and is internationally recognized for its superior program offerings, industry partnerships, and graduate employment rate. Click here to learn more about the training available at George Brown College.
Cooking With the Wolfman
Chef Wolfman's television show presents Indigenous Fusion - traditional foods with a modern twist. On this unique show audiences watch me create original dishes by combining international foods and flavours using ingredients indigenous to North America with tastes and seasonings from all over the world.
Most of the episodes present either wild game, water fowl or arctic fish with root vegetables and wild edibles but I always try to suggest easy substitutions of those of you a little unsure about some of the more exotic ingredients, so don't let the "wild" parts scare you away!
International Guests
Season Seven introduced international food themes and featured a number of chef guests to join me in exploring cuisine from Greece, India, Italy, Poland, Russia, Scotland, Ireland, the Middle East, the Philippines, and the Caribbean. See some photos of the making of the show below.
Earlier Seasons
Earlier seasons of the show (Seasons One through Six) feature me with a variety of guests and co-hosts making Aboriginal Fusion dishes to tempt the palate and tantalize the tastebuds. Unusual and common ingredients from all over Canada are used along with spices and flavourings from every corner of the world for some surprisingly great results!
I demonstrate where the foods come from through visits to buffalo farms, woodlands, lakes, and nurseries and my guests give me a hand and share their own stories about Aboriginal culture. Enjoy!
Contact
I'm always looking for new and exciting opportunities. Let's connect.