Another successful Apprentice Dinner is in the books for the UBC Food Services Culinary Apprenticeship Program.
Hosted annually at The University Centre, this unique event offers guests a refined, three-course dining experience at an accessible price—completely designed and prepared by the program’s culinary apprentices.
The dinner highlights the skills and creativity of graduates from UBC’s three-year culinary apprenticeship program, under the supervision of Executive Chef and Culinary Director, David Speight.
The UBC Culinary Apprenticeship is a competitive program offered to UBC Food Services team members. Students complete classroom education in partnership with Vancouver Community College (VCC) and log 5,000 supervised kitchen hours to graduate as Red Seal Cooks. The program provides mentorship, leadership training, and unique food system experiences.
By completing their apprenticeship with UBC Food Services, apprentices have the opportunity to work in many different aspects of the business all right here at UBC, including restaurants, catering, the bake shop and residence dining. They even have the opportunity to participate in culinary field trips, explains Sous Chef Johnny Bridge:
“A super exciting part of the UBC Apprentice Program is connecting real-world culinary moments to our training. Our apprentices spend time on the UBC Farm harvesting, attend events like the BC Spot Prawn Festival to serve the community, and get hands-on in our wild BC Halibut butchery workshop. These aren’t just great experiences—they’re essential learning tools. The chance to engage in sustainable food practices, hone technical skills, and build confidence in high-energy, high-standard environments prepares them for this industry in the most meaningful way.”
There are currently nine apprentices in the program, with eleven graduates since it began. For many of them, the journey is about more than just technical training. “At UBC, being a culinary apprentice means more than mastering cooking skills. It’s also about discovering what we want to communicate through our food,” says Tetsuya Shimoda. Dennis Dela Cruz agrees: “The apprenticeship has opened doors for me. UBC gives me real-world kitchen experience and VCC builds my technical skills—together, they’ve made me more confident and passionate about my future as a chef.”
As the program continues to grow, leadership sees it not only as a platform for individual development but also as a key investment in the future of UBC’s culinary team.
“The UBC Culinary Apprenticeship Program is a unique opportunity for professional growth and learning through carefully curated training and mentorship from the experienced team of UBC chefs. It’s not only an investment in the future of our apprentices but also a strategic support for succession planning and talent development within our culinary team. It’s a double win that strengthens both the participants and our organization.”
David Speight, UBC Executive Chef & Culinary Director
Thanks to everyone who joined us in celebrating this year’s talented cohort at our third annual Apprentice Dinner!
