Chef Subra Balakrishnan has a firm background in hotel food service, and when he took a food science basics course for chefs in Vancouver, he decided to start planning to move into research and development. There wasn’t a Culinology course available at the time – there still isn’t yet, in Canada – so he studied Applied Culinary Arts. Now that’s he’s a corporate chef at Griffith Foods, Chef Subra is working with the Culinary Institute of Canada to bring Culinology north.
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