Meet the Chefs
Read all about the talented TRU Faculty of Culinary Arts grads that will be facing off in the battle field on March 23. Keep checking back, as we'll be adding more information continually as the battle draws nearer!
Adam B. Florence, '05
The Keg Steakhouse, Kamloops
Adam Florence attended the Culinary Arts Program at TRU in 2004-2005. After graduating he went on to be the sous chef of Tango before moving to Vancouver to further his experience. In Vancouver he worked at Trafalgars Bistro as well as their award winning pastry shop Sweet Obsessions. Rob Feenies is where he ended up next challenging himself in the fast paced environment of the Iron Chefs Bistro. Returning to Kamloops he went to help the Quaaout Lodge as they prepared for the opening of the Talking Rock Golf course. His life would then get consumed by the building and opening of Felix on Fourth with long time friends. During his four years at Felix as their sous chef he also found the time to return to TRU to obtain his red seal in 2011 and began teaching culinary for the City of Kamloops. Now Adam finds himself as the Kitchen Manager of The Keg Steakhouse and back where it all began as a Culinary Relief Instructor at TRU.
Corey grew up and did a culinary apprenticeship in Kelowna, attaining his red seal in 1999. He decided to get out of the kitchen but wanted to stay in food service so attended the Retail Meat Processing foundation program in 2004. He graduated at the top of his class and went on to work in industry in a small full service meat shop, honing his craft on carcass products. He returned to TRU as a relief instructor and purchaser for both the culinary arts and retail meat departments. This led into a full time position as the instructor of the Retail Meat processing program in 2009.
You'll have to wait until the event to find out who our mystery chef is!
Brody began his career in Kamloops, British Columbia working in small restaurants and pubs within the community. He enjoyed the atmosphere and dynamics of the working kitchen and soon decided to enroll in the Culinary Arts Program at Thompson Rivers University in his hometown of Kamloops.
The program opened his eyes to the vast array of opportunities available as a professional chef. Following graduation he moved to the neighboring ski resort town of Whistler, British Columbia to pursue his “Red Seal” certification. He worked as an apprentice under one of Canada’s finest culinarians, Chef Bernard Cassavant. During that time Brody was asked to be a part of the Canadian Culinary Federation’s, Bocuse D’Or team in 2007. Brody relocated to Vancouver to train with Chef Scott Jaeger in preparation for the culinary challenge in Lyon, France. This was 14 months of regimented and grueling training for what is arguably the most prestigious culinary completion in the world.
Upon completion of the competition, Brody finished his trade qualifications under Chef Jaeger. Next on his career path was to live and work in Paris, France.
Brody joined the culinary team at L’Atalier de Joel Robuchon (2 Michelin Stars) in the Saint-Germain district of Paris. This was to be his home for the next two and a half years, learning the recipes and secrets of one of France’s most distinguished Chefs.
During this time he was offered a position of Executive Chef in a new restaurant opening in Beirut, Lebanon. The restaurants mission was to bring the refined Parisian style food and an extraordinary wine lists to Beirut. “Burgundy Wine Bar” earned many accolades and succeeded in their goals with Brody heading the Culinary Team.
The business settled into its rhythm, the team was trained; it was time for Brody to return home to Canada.
After a short time instructing culinary arts at TRU he decided it was time for a new path and to join the entrepreneurial community. He and his fiancé Heather Nicklas purchased the Chop N Block, a butcher shop and deli in Aberdeen heights. After two years in business they are currently expanding their business to include a full service sausage kitchen and smokehouse.