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TABASCO® Foodservice Canada commits to helping young chefs grow

TABASCO® Brand Foodservice Canada is proud to partner with Humber College’s Canadian Centre of Culinary Arts. With 145 years of brand history, and a tasty recipe passed down through five generations of family, the McIlhenny’s (the folks behind the famous TABASCO® Pepper Sauce Brand) firmly believe that experience and knowledge is vital to achieving success in the culinary industry – which is why they are committed to supporting Canadian culinary talent at Humber. 

TABASCO® Brand Foodservice Canada has been working with Humber in a number of ways to help culinary students learn about the “Power of the Diamond”, one of which is ensuring culinary labs are stocked with the entire TABASCO® “Family of Flavours” line-up. This includes all seven varieties of the iconic pepper sauce – Sweet & Spicy, Green, Garlic, Chipotle, Red, Habanero and new Buffalo Style - allowing them the opportunity to play with bold flavours and spice. With so many different varieties, TABASCO® works as a secret ingredient to help students add a unique and personal touch to any dish. 

The partnership kicked off with a bang in 2011 when Humber College hosted the TABASCO® Brand Street Heat Junior Chef Meet, a national competition aimed at discovering the next hottest junior chef in Canada. Humber’s own Aphisith Phongsavanh was amongst the finalists. In November 2012, Elizabeth Phelan was the first Humber student to be awarded the TABASCO® Foodservice “Chef with a Hot Future” Award – an annual $500 scholarship award given to a student demonstrating exemplary talent and leadership in their practical labs. 

Students will soon have a new and exciting resource to support their culinary education: Chef Ryan Marquis. Chef Ryan is the newest addition to the TABASCO® Foodservice Canada team and brings with him a wide array of professional expertise and real-life experiences. Chef Ryan’s culinary career began in 1993 after attending Canadore College and completing his culinary apprenticeship at Chateau Lake Louise. In the 20 years since, he has worked at numerous top-tier culinary operations across North America - from Manhattan to Saskatoon to Moncton.

Chef Ryan is a two time silver medalist at Gold Medal Plates Saskatchewan, and a gold medal recipient at the Saskatchewan Chefs Challenge. Additionally, he was the gold medal recipient in the Quebec Food Festival, a member of the New Brunswick provincial Culinary Team, and represented Canada at the Oklahoma State University Chef Invitational Challenge. He’s also served as Vice President Canadian Culinary Federation (CCFCC) – Saskatoon branch - for two terms. Chef Ryan has worked with high profile brands including Westin, Marriott, Fairmont, Crowne Plaza, and Delta, which has provided him with an incredible understanding into the realities of the hospitality business: systems management, operations, product development, and brigade management. 

With experience in numerous professional kitchens, Chef Ryan will be working closely with Chef Shonah Chalmers in the Humber Room to spice things up Tabasco-style and looks forward to being a resource both inside and outside the classroom for Humber’s next generation of great chefs!

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Ryan Marquis