The aroma of possibility fills the culinary classrooms where Chef Warren Ford teaches, a space where passion, heritage, and professional excellence converge.
With over three decades of culinary management experience, Chef Ford brings a unique perspective to education. When he first arrived at GBC as a part-time instructor in 2008, he saw an opportunity to challenge existing narratives about Black professionals in the hospitality and culinary industry. "When I'd walk into the school, I'd see environments where Black people were often in service roles, such as custodians or cleaners,” he recalls. ”I wanted to give students of colour an alternative example of what they can become."
Inspiring possibilities
Chef Ford's teaching approach extends beyond traditional methods. As a full-time Black professor and program coordinator with the Honours Bachelor of Commerce in Culinary Management degree at the Centre for Culinary and Hospitality Arts’ Chef School, he recognizes the significance of his presence. "Sometimes we have to work twice as hard just to demonstrate our skills in life," he notes, highlighting that professionalism and integrity must remain paramount in the minds of learners in both classrooms and hallways.
His mentorship is deeply personal and intentional. Chef Ford doesn't just teach culinary techniques and business sense; he prepares students for complex professional landscapes. He encourages them to envision their future, understand the transformative power of education, and recognize that knowledge, once acquired, can never be taken away.
Being of Caribbean descent, Chef Ford deliberately creates spaces for different perspectives. Drawing from his extensive experience managing multicultural kitchen teams and years in diverse classrooms, he explores how different cultures communicate, preparing students for the global nature of the culinary world.
Roots and Recipes: Celebrating Black culinary heritage
This year, Chef Ford was a faculty lead for the Black Futures Month kick-off event, Roots and Recipes. Working with culinary students of Caribbean and African descent, he helped them showcase recipes that told their stories of identity and personal history.
"It's about more than just cooking," Chef Ford explains. "It's about students demonstrating their passion for their culture and heritage."
Commitment to student success
His teaching philosophy is simple but powerful: "My role is to watch you walk across that stage." Known for being a firm but supportive instructor, Chef Ford's ultimate goal is to uplift and prepare students for successful culinary careers.
As George Brown College continues its journey towards greater diversity, equity, inclusion and Indigenization, Chef Ford stands as a beacon of hope and possibility for aspiring young Black professionals looking to succeed in the exciting world of hospitality and culinary arts.
George Brown College Black Futures Month celebrations continue throughout February. Organized by Black Futures Initiatives with support from the Office of Anti-Racism, Equity and Human Rights Services and other college departments, the entire GBC community is invited to this month's events. Learn more at georgebrown.ca/black-futures.
