Chef Trevor Hamilton C.C.C. |
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| Trevor Hamilton, c.c.c. is former President and founding member of
the Hamilton District Society of Chefs and Cooks.
It is a branch of the Canadian Federation of Chefs and Cooks.
Trevor is also a former instructor at Liaison
College. Trevor is the Executive Chef at the Coach House restaurant at Dundurn Castle in Hamilton and active in the Adopt a Ship Program. Chef
Trevor received his Red Seal in 1980 and his Certified Chef de Cuisine designation in
1992. In addition, his accomplishments
include: Food Handlers Exam, Management
Certificate, Sanitation Certificate, Pastry Certificate, Skills Certificate and George
Brown Diploma. Chef
Trevor is a proud member of the following: Advisory
Board for HIP (Hospitality Internship Program), Advisory Board Member for the Celiac
Association of Canada, founder and past President of the Private Club Chef’s
Association of Toronto and a founding member of the Canadian Federation of Chefs and Cooks
Hamilton Branch. Chef
Trevor’s extensive teaching experiences include:
Mohawk College, General Brock Highschool, Saltfleet Highschool and the
HIP Program of Hamilton. Other Accomplishments include: US Naval trainer aboard the USS Shiloh, Ontario Skills Competition Judge and various appearances on television, radio and news print media. |
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UNDERWAYS
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Trevor Hamilton, C.C.C 34 Lloyd street Hamilton, ON, Canada L8L-3H4 (905)545-4158 Professional Experience: Head Chef, Distinguished Hamilton Restaurant April 1997 - Present Operate/supervise kitchen responsible for dinning and banquet room facilities special events, private and business functions, tour groups on bus visits. Oversee cost control on ordering, inventory and labour create special menus for theme dining, special events and tour groups. Training and scheduling all kitchen staff Chef/Owner, High Bonnet Hospitality, Hamilton July 1993 - April 1997 “In home dinner parties” hospitality service including call-in and take-out orders of new and innovative menu items. Developed all orders based on the customers requests. restaurant consulting, private cooking lessons. This position also allowed me to act as a chef consultant to Goodness Me Natural Food Market. Here I developed: new recipes for people with special health problems; eclectic vegetarian dishes; prepared natural and organic foods grains and holistic products; incorporated diet and nutrition with proper physical health in recipe development. Chef De Cuisine, Islington Golf & Country Club, Toronto October 1989 - July 1993 Operated/supervised 2 kitchens in clubhouse 7 days/wk Responsible for dining facilities (240 people) catered weddings, club events, private functions oversaw cost control on ordering, inventory and labour created special menus for theme dining and events hired, trained, scheduled all kitchen staff Executive Sous Chef, Port Credit Yacht Club, Port Credit Supervised kitchen operations in absence of the chef planned menus and items trained kitchen; oversaw producers -left Chef De Cuisine, The Thistle Club, Hamilton January 1988 - January 1989(closed) Planned menus, hired and trained staff responsible for food/labour cost, and food preparation designed banquet and theme menus for special events designed and executed all menus in the Thistle Club Accomplishments & Certificates Food Handlers Exam - 1992 Manager/Supervisory Certificate - 1993 Certified Chef De Cuisine - 1992 Sanitation Certificate 1979 - updated 1992 & 1994 Pastry Certificate - 1992 Skills Certificate - updated 1992 C.F.Q Certificate (inter-provincial) - 1980 Apprenticeship Certificate (Ontario) -1977 George Brown College 30 weeks basic & advance cooking and received diploma Feature Presentations US Navy, Uss Shilo, San Diego, Adopt-a-Ship Program July 1999 and also January 2000 and2001 Judge at Ontario skills competition - Kitchener, 1999 Have been featured in Ontario Business Journal, CHML Radio - John Hardy Show, CHCH - TV, CableNet in Burlington, a write -up in the Stoney Creek News, CBC Radio, the Hamilton Spectator ( two full length articles), Cable 14 ( two full length cooking shows), CHAM and K-Lite FM Radio. Associations Hamilton District Society of Chefs & Cooks... Founder and Past President Advisory Board Member for the Hospitality Internship Program (HIP) Advisory Board Member for the Celiac Association of Canada Founder and past President - The Private Club Chefs’ Association of Toronto Provincial Advisory council Member of C.F.C.C Teacher Continuing Education - Mohawk College Fennel Campus, Hamilton General Brock High School, Burlington ( part time) Saltfleet High School in Stoney Creek ( 1 semester- part time) Hospitality Internship Program - teaching cooking ( part time) Liaison College- Mississauga. 1994 - Present, Part time Evening classes for the training students in kitchen skills for casual and entertaining food preparation Subscriptions Gourmet Magazine, Chocolatier, eating well, Food Service and Hospitality, Food Art, Restaurant Institute. Personal Library - over 1400 cookbooks and 2000 magazines |
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 Trevor is on the left. |
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