Come see our students and faculty chefs in action at the National Home Show
March 6-15, 2026
PROUDLY SHOWCASING OUR SKILLS
Embark on a culinary journey with the Humber Longo Faculty of Business at the National Home Show!
Join us for skills sessions presented by culinary students as they team up with Chef Shonah Chalmers to showcase knife skills, sustainable food tips, flavour enhancement techniques, cooking methods and more! Don't miss our demo sessions with samples to share.
USE OUR DISCOUNT CODE AND GET YOUR TICKETS TODAY
Use the code HUMBER5 for $5 off General Admission tickets on the National Home Show Website.
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Demo Dish: Featuring
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Demo Dish: Featuring
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Demo Dish: Featuring
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Demo Dish: Featuring
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Meet Our Culinary Team At The Show
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Shonah Chalmers
Chef Shonah Chalmers is an advocate for sustainable food practices and lifelong learning. With a Culinary Management degree from Humber College, she holds red seal trade papers and a CCC (Certified Chef de Cuisine) accreditation. With culinary experience including fine dining and international competitions, Chef Chalmers has been an educator at Humber for twelve years and has earned recognition as the Culinary Federation Central Region Chef of the Year and the Worldchefs President Medal of Recognition. As Vice Chair of the Worldchefs Feed the Planet & Sustainability Committee, she spearheads global initiatives while mentoring and supporting chefs worldwide.
Michael Robotham
Michael Robotham is a Culinary Management student. As a passionate chef, he is most confident on the grill and fryer while developing strong technical skills. His love for cooking began with his late grandmother, Miss Ivy, whose ability to turn simple ingredients into meaningful meals taught him creativity and resilience. She is his greatest inspiration, and his favorite dish, stew peas, reflects comfort, culture, and family.
While working on Carnival Cruise Lines, Michael gained experience with diverse cultures and cuisines, broadening his global perspective and adaptability in the kitchen. For him, food represents love, community, and connection. His goal is to become an entrepreneur, own multiple restaurants, and share his culture and passion for food with others.
Pham Ngoc Ty
Pham Ngoc Ty is a culinary student recognized for creativity, perseverance, and a strong passion for learning. Inspired by the comfort of the kitchen, Ty views cooking as a way to blend flavors into meaningful stories and emotional experiences. Motivated by Chef Nuit’s success and dedication to community, Ty strives to balance culinary excellence with social responsibility. With goals of earning Red Seal certification and exploring global cuisines, Ty aims to become a well-rounded professional who creates impactful food experiences.
Jordon Josie
Jordon Josie is a Culinary Management student and aspiring chef with a strong passion for cooking and learning. As a young chef from the small town of Shelburne, he draws inspiration from homey comfort food combining it with his experiences in global flavours from chefs he’s met along his journey. It’s Jordon's goal to seek experiences, further his skills and learn from a vast range of chefs and kitchen styles to build skills that show artistry and heart in his cooking.
Jing Chen
Jing Chen is a Culinary Management student with a strong interest in technique-driven, thoughtful cooking. Her passion for food began at home, watching her mother cook, where she learned how care and intention can be expressed through simple dishes rooted in Chinese home cooking. Jing’s strength in the kitchen lies in understanding why things work, from building flavor through timing and extraction to balancing texture and structure. She also values whole-ingredient utilization, often finding ways to repurpose components and minimize waste through thoughtful cooking. Jing hopes to gain hands-on experience working in professional kitchens across a variety of cuisines, with the long-term goal of becoming a private chef..
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Kevin Grewal
Kevin Grewal is a Culinary Management student whose journey began in high school kitchens, cooking alongside friends. Inspired by a dedicated culinary teacher, Kevin discovered a genuine love for the craft that goes beyond recipes. He sees food as a way to connect with others and express creativity. Always eager to experiment, Kevin enjoys blending unexpected flavors and reinventing classic dishes. Kevin aspires to earn his Red Seal Cook certification, travel to explore global cuisines, and share his discoveries with fellow food lovers.
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Wanwisa Onchoosri
Wanwisa Onchoosri is Culinary Management student with a strong passion for food styling and creative expression through cuisine. She believes that food made from the heart has the power to create meaningful connections and lasting memories. Curious and open-minded, Wanwisa enjoys learning from different food cultures and exploring how global flavors can be thoughtfully adapted while honoring their traditions. She dreams of one day owning a small food business where creativity, authenticity, and care come together, sharing food that reflects both passion and purpose.
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Anaya Chapman
Anaya Chapman is an aspiring chef from Barbados who is currently in the Culinary Management program. With aspirations of one day owning her own restaurant and catering business, she is constantly striving to improve her culinary skills by experimenting with different cuisines and exploiting her love for traveling to experience new flavours. Anaya has also participated in the Italy/France study abroad trip to further her knowledge and has plans of returning to Italy within the next few years to broaden her culinary career.
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Palat Kannaserd
Palat Kannaserd is a Culinary Management student. As a child, he loved watching cooking shows and could only imagine the flavors of those dishes, letting his curiosity grow with every craving. His dream was to explore delicacies from around the world and become a great chef one day.
Rohit Hooda
Rohit Hooda is a Culinary Management student with a passion for modern cuisine and global flavours. He focuses on combining classical techniques with contemporary and Indian-inspired cooking. Rohit enjoys creating balanced, high-protein dishes that are both nutritious and visually appealing. He aims to build his culinary career in Canada’s professional hospitality industry.
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