Concordia College

Emcees

Chef Tim Belanger CCC
Corporate Executive Chef North Division
Unilever Foodsolutions

Tim Belanger has worked in the culinary industry for the past 27 years, and for 11 of them he has been at Unilever Foodsolutions. Just recently he was promoted to Corporate Executive Chef North Division.  Mr. Belanger is the President of renowned Escoffier Society, a non-profit organization dedicated to the promotion of professional chefs and cooks in the Greater Toronto Area.

Mr. Belanger’s apprenticeship at various small hotels and private clubs, along with having owned and operated a fine dining Italian restaurant and bistro for 7 years, this armed him with the necessary skills to mentor the culinary stars of tomorrow, He is a current member of the Canadian Culinary Federation, the National American Culinary Federation and the Escoffier Society. He Chair and judges the Knorr Junior CCFCC Culinary Challenge and co-chair of the Next Great Chef.  Mr. Belanger has also recently completed the CCC (Certified Chef de Cuisine) and has even cooked for some of today’s biggest celebrities including Al Pacino and David Cronenberg.

• President of the Escoffier Society ( local branch of the CCFCC ) 2006 to 2008
• Re-Elected as the Escoffier President for a second term 2008 to 2010
• National CCFCC Approved Judge
• Culinary Team Canada Manager 2009 to 2012
• Co-Member of the WASC, ACF and the CCFCC
• Designed 5 Culinary Center of Excellence Certified CCFCC Judge Feb 2008
• Certified Chef de Cuisine Oct 2007
• Serve Safe Certification September 2002
• Red Seal Qualification, Chef, George Brown College, Toronto, 1983
• Hands Across the Nations
• WASC International Chef Day
• Daily Food Bank
• Second Harvest
• Evergreen Youth Shelter

Mark started out in Food service at the age of 15, as a dish washer and ice cream scooper at a Howard Johnson’s in Florida. He worked through his high school years and put himself through college working at different Bistros and Hotels.

After attending the University of North Texas for music education, Mark left the food service industry to pursue a music career, which lasted about three years. Deciding to go back into food service, he enrolled in cooking classes at El Centro College in downtown Dallas and started working in the first of many University food service programs where he worked his way up to banquet chef and kitchen manager.

He has been working in the University arena now for over 25 years. Mark received his certificate as Chef de Cuisine from the American Culinary federation in 2003 and is currently the Assistant Director of Dining Services at the University of Wyoming.

Mark is a member of both NACUFS and ACF. He is currently vice president of the newly formed Laramie, WY chapter of the ACF.