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Q: What is your name?

A: Chef Robert Walker

Q: What did you take at OC/OUC? What years did you attend? What campus did you attend?

A: I graduate from the Culinary Arts Certificate program at �¼������ϲʹٷ���վ University College in 2001.

Q: Why did you choose your program at OC?

A: I grew up in the Kootenays not really knowing what I wanted to do with my life. But I always loved food. In the back of my head was this question, “How do I become a chef?” I had my eye on the �¼������ϲʹٷ���վ Valley so making the decision to come to �¼������ϲʹٷ���վ College was easy. The �¼������ϲʹٷ���վ is full of so much bounty. It really is a mecca for cooks since we’re surrounded by wineries, orchards, farmers and other so many other purveyors.  

Q: When did you know you had found your discipline?

A: I had a fast-track start to my career as a chef as I was getting started. I spent a few months of the Culinary Arts program learning how peel carrots and dice things, but things sped up as I began working with Chef Dave Ryan. I worked for him over the winter while he trained for the Culinary Olympics. That experience opened a whole new world for me. And because of that connection, I got started on my apprenticeship and the next steps in my career. It pushed me to expand my horizons and I spent time working at the Westin Bayshore Hotel in Vancouver.

Q: What was one of your most meaningful memories during your time at OC?

A: The instructors are what stood out to me – it was a really good team. They really nurtured me along. Even while I was in Vancouver, I came back to OUC each year to complete my apprenticeship training.

Q: What does farm to table mean to you?

A: Knowing where my food comes from has always been a passion of mine. Some people say that chefs are hardworking, but I always think that farmers are way harder workers. I want to appreciate and showcase their hard work in the food that I make. I try to be as minimalistic as possible, using what is in season, locally grown and sustainable.

Q: Are there any awards, achievements or activities that you would like to highlight?

A: My time with Chef Dave Ryan also inspired my interest in competitive cooking. I’ve been an active competitor in the culinary world and been involved with many events: two gold medals in the Western Canadian Culinary Arts Festival; honorable mentions in both the B.C. Place Food Service Expo, and Vancouver City-TV’s Master Chef Competition; first place in Sysco Chefs black box competition; participation the Canadian Culinary Championship Gold Medal Plates; represented the �¼������ϲʹٷ���վ in the Great Canadian Plates regional finals.

Q: What advice would you pass on to current/future students?

A: Your work ethic is everything. Do good work, keep your head down, listen to people who have come before you. Really be a sponge. Chefs are natural teachers, even in a restaurant setting, Pick their brain. Show up early, leave late, fit in extracurricular things where you can. Chefs will spill their secrets if they know you are interested in learning.

Q: Where are you the happiest?

A: You’d find me camping anywhere in the �¼������ϲʹٷ���վ. I’d be there with my kids, creating food over an open fire to enjoy together.

Q: Anything else you’d like to share?

A: �¼������ϲʹٷ���վ College has a special place in my heart. It has been a big part of my life for many years and  I hope it will continue to be a part of the community for many more.