Biography
Since 1994, David Wolfman has been an active Chef Professor at George Brown, recognized for his distinctive vitality and inspiration to apply innovative teaching strategies that engage learners to cultivate excellence in all that they do.
David revamped the International Hotel Management Program Curriculum to meet current industry standards and future trends and incorporated new learning technologies and strategies into the classroom while opening doors to industry partnerships and employers. He also redesigned Cultural Influences in Food for the Food and Beverage Management Program.
He created the first College level Aboriginal Cuisine Program in Canada, and recruited and taught numerous Aboriginal students, with several becoming successful chefs and sous-chefs, restauranteurs, and caterers.
David establishes links with First Nations high schools through voluntary campus tours, presentations and Aboriginal Cuisine cooking demonstrations that excite young students about careers in the culinary field.
Chef Wolfman has been a volunteer at local high school career fairs across Ontario, where he conducts cooking demonstrations and shares his passion for the industry.
Academic Credentials
Food Safety Training, Toronto Public Health (2012)
Teacher Education Training, St. Clair College (2001)
Culinary Olympics Training, Chef George Chauvet (1991)
Journeyman Training, The National Club (1981)
Cook Apprenticeship Training, George Brown College (1980)
Areas of Specialization
Culinary Skills
The Culture of Food
Food and Beverage Management
Food Theory
Inventory Control and
Hotel Management
Areas of Expertise
Developing culinary skills
Hospitality Math
Leadership and Goal Setting Training
Aboriginal Cuisine
Career Highlights
George Brown College, Professor (1994 – Present)
Television Show, APTN, Host (1999 – 2010)
Lillooet Catering, Owner and President (1992 – 1995)
Kraft General Foods, Head Chef (1985 – 1993)
Garbos Restaurant, Line cook (1983- 1985)
Toronto Island Yacht Club, Prep Cook and Line Cook (1981 – 1983)
The National Club, Cook Apprentice (1977 – 1981)
Fran’s Restaurant, Food Prep, Take-out Staff (1976 – 1977)
Other Activities
Community volunteering
Mentoring young chefs
Awards
Award of Excellence, Teaching and Learning, from the Board of Directors, George Brown College (2014).
NISOD Excellence Award, presented by the National Institute for Staff and Organizational Development, Community College Leadership Program, University of Texas for exemplary work. Award presented to the top North American college professors. Nominated by educational institutions and based on student surveys (2008).
Wall of Fame, George Brown College (2003).
Outstanding Community Service Award from George Brown College (2000).
Award of Excellence, Outstanding Community Service, from the Board of Directors, George Brown College (1998).
Volunteer Appreciation Award from the Toronto Board of Education for service to schools (1997).
Selected by the Canadian Council for Native Business as an example of business excellence with an Outstanding Achievement Award in entrepreneurship at age 33 and operating own Aboriginal catering business (1993).
Evian National Award Winner, 1st Place, awarded in the Healthy Menu Competition, Catering Division (1993).
Captain of the Aboriginal Chef Team that won 7 Gold Medals in Culinary Olympics, awarded by the German Chefs Association at a five-day global contest in Germany between teams from over 20 countries (1992).
