Todd, originally from Newfoundland, moved to Ontario nearly 20 years ago. He brings a wealth of experience to his role as Manager of Food Services at Homes First. Todd previously owned a café and bakery in Newfoundland before working with Daily Bread as their Kitchen Manager, where he designed the original setup for soups and casseroles. He has also worked at the South Riverdale Community Health Centre and most recently at the Betel Centre, managing Meals on Wheels (MOW) for Jewish seniors.
Todd holds multiple certifications, including the Red Seal Baker Federal Certification and Safe Food Handler Trainer. He is married to his husband of 15 years and enjoys the outdoors, walking, and gardening when not working. He thrives in the nonprofit sector, finding joy in making a difference in the community and creating inclusive kitchen environments where everyone has a voice.
Transitioning to a large organization like Homes First for The Centralized Food Program, has presented challenges, such as standardizing kitchen operations, managing budgets, and ensuring staff training. The Centralized Food Program’s primary aim is to meet the nutritional, dietary, and cultural needs of Homes First’s most vulnerable residents. Our goal is to provide opportunities for our residents to build individual capacity toward ending food insecurity.
Todd aims to standardize ordering and supplier processes by the end of 2024. Looking ahead to 2025, he plans to tailor meals to the tastes of the clientele, moving away from a one-size-fits-all menu. One of his main challenges is balancing meals with limited staff and resources, emphasizing the importance of teamwork and experience.
Todd understands that the job is dynamic, requiring quick adaptability. He manages approximately 10-15 full and part-time cooks across six kitchens, also providing support to other locations. Todd highlights the importance of focusing on one task at a time, despite the overwhelming nature of the job.
Looking forward, Todd envisions increased volunteer involvement, potentially training clients through initiatives like a weekly cooking club. He believes cooking offers numerous opportunities for individuals entering the workforce, stressing the importance of dedication and hard work.
Training Opportunities
For those interested in a culinary career, Todd recommends starting with entry-level tasks and showcasing dedication. There are several free training programs available to help individuals get started:
- YMCA Basic Culinary Skills Training Program
- Culinary Skills (Preparatory Training) Program – George Brown College
- Food Handling Training
- Culinary Co-op Program
For more information, visit our website.
