This past school year, we had the pleasure of welcoming Toby, a student from the Culinary Arts Co-Op Program at TCHS Pickering, into our kitchen. The program connects aspiring culinary students with hands-on experiences in professional kitchens, helping them bridge the gap between classroom learning and real-world cooking. We were thrilled to play a role in Toby’s development and watch his skills grow over the course of the year.
We sat down with Toby to reflect on his experience, what he learned, and how this co-op opportunity has shaped his outlook on the culinary world.
How did you first learn about the Culinary Arts Co-Op Program at TCHS Pickering, and what inspired you to apply?
My teacher, Chef Hamilton, told a couple of us who had been in the class for a while, and I thought it sounded like a really good opportunity to get experience in the field. I loved the tech school, but there’s just a lot they can’t teach that I could only learn in an actual kitchen.
What were your expectations going into the co-op program, and how did you hope it would shape your culinary skills or career goals?
The tech school was very slow-paced, and most of the time the food was just being made in small portions for the student and the chef to try. We did do catering events for the school, but I wanted to see what real catering events looked like when there are hundreds of people to feed. I also did a lot of baking at the tech school, so I wanted to expand and do more culinary work during my co-op.
Can you describe your experience working in our catering kitchen? What kinds of tasks or responsibilities were you involved in?
It was a lot of large-scale prep work. I cut up large quantities of potatoes for garlic roasted potatoes, made big batches of sauces and appetizers, fried things, and grilled vegetables and meat. I pretty much did a bit of everything, and I got a lot of good experience in all parts of the kitchen.
Was there a moment during your time in the kitchen that really stood out to you or helped you grow as a culinary student?
There were a couple of standout moments, but I think the biggest one was making short ribs for my class with Danny and Chef Lindsay. It was a time when I could show off the skills I had learned, and everyone really enjoyed it. I was honestly pretty stressed cooking in front of my classmates, but it went really well.
What are some specific skills or lessons you learned during the program that you’ll carry with you into your future culinary journey?
The biggest lessons came from things Danny would say, like always try to come into work and not think about everything else going on—just focus on getting everything done. There were a lot of stressful things at school, but learning how to push those aside and focus on work really helped me. I also sped up a lot because there were stakes—I had a list and had to get everything done. There’s still more to learn, but in a short time, I improved a lot.
How has this experience influenced your outlook on working in the culinary or catering industry? Has it changed or affirmed your career plans?
I’ve always wanted to be a baker, and that’s what I’m going to college for. But if I realize that might not be the right path, I’d consider going back into catering. I really liked catering and now see it as a career path I might pursue in the future.
Hosting Toby in our kitchen was an absolute pleasure. His enthusiasm, work ethic, and openness to learning are exactly what programs like the Culinary Arts Co-Op are designed to inspire. We’re so proud of how far he’s come and can’t wait to see where his culinary journey takes him—whether it’s baking, catering, or both.
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– Michelle Durinzi
Photo credits, top to bottom: Robert Ryan Catering
