NAIT’S new Hokanson Chef in Residence, Quentin Glabus will be on campus from March 17-21.
“NAIT’s Hokanson Chef in Residence gives students a rare opportunity to learn from industry leaders who bring unique skills and perspectives,” said Perry Michetti, Associate Dean, Culinary Arts and Professional Food Studies.
The Hokanson Chef in Residence program lasts three to five days. During this time, Glabus will engage in hands-on lessons with students, deliver presentations and demonstrations and participate in special events.
Glabus graduated from NAIT’s culinary program in 2000.
He has become an international ambassador for Indigenous cuisine, currently working as an executive chef at the Canadian Embassy in Tokyo.
“Chef Quentin Glabus’s expertise in Indigenous cuisine, global culinary experience, and passion for mentorship will inspire our students and help shape the future of Canadian culinary arts,” said Michetti.
Glabus and NAIT culinary students will host two events: a three-course lunch and a four-course dinner on March 20 and a four-course dinner on March 21.