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Chef Dave Hawey, Faculty Member in Durham College’s Faculty of Hospitality and Horticultural Science, has been awarded the prestigious Worldchefs Certified Chef de Cuisine certification, underscoring his expertise, commitment to sustainability, and dedication to culinary excellence.
To earn this globally recognized level of achievement, Hawey provided evidence of his years of experience, his job duties, and previously earned credentials. The process also involved responding to detailed questions covering topics such as food safety, customer service, and his philosophy on zero-waste food production. Additionally, he developed and presented three original, complex recipes as part of the evaluation.
“As a believer of both lifelong learning and professional certification, I’m proud to be certified by Worldchefs,” said Hawey. “Obtaining this certification shows my culinary management students that regardless of your age or level of experience, possibilities of personal and professional goal achievement are possible because of organizations such as Worldchefs.”
A Faculty Member in the Culinary Management program at DC for nearly 15 years, Hawey is passionate about hands-on learning and professional development.
“Teaching in the kitchens and classrooms, alongside my colleagues, is what I enjoy the most,” he said. “The Whitby campus has evolved tremendously over the years, and with our state-of-the-art facilities, we can offer a top-tier culinary education. The support from management and my fellow faculty has allowed me to engage in professional development activities that enhance our program, including charcuterie production, butchery, and cheese making. These elements differentiate us from other culinary programs and keep our curriculum dynamic and industry relevant.”
Kelly O’Brien, Associate Dean, Faculty of Hospitality and Horticulture Science, emphasized the impact of Hawey’s achievement on students and the program.
“Recognizing Dave for his Worldchefs Certified Chef de Cuisine global certification highlights his expertise, dedication, and commitment to sustainability within our programs,” she said. “His achievement not only reflects his pursuit of culinary excellence but also strengthens the program’s credibility and alignment with global industry standards.”
For students, this recognition offers direct value—learning from a chef with deep industry connections, a strong focus on sustainability, and an adaptive approach that ensures the curriculum evolves in response to industry demands, said O’Brien.
“Dave serves as a role model, exemplifying continuous learning, innovation, and professional excellence. His expertise enhances the student experience, equipping them with relevant, forward-thinking, and globally recognized skills.”
