Chuck Currie

WORK HISTORY

EDUCATION

SKILLS

ABOUT CHUCK CURRIE

Mr. Currie’s systems are so modern and effective that his competition’s operations appear to be something re-enacted for the benefit of tourists in an historical amusement park.\" From Olivier Schittecatte\'s \"Apprenticeship At Work\"Chuck\'s specialty is making money for his clients! Concept positioning, strategic growth, menu analysis, kitchen design, recipe development, purchasing rationalization, training programs, and productivity analysis have increased sales and profits for every client.They include Kraft Foods, Save-On-Foods, Tractor Every Day Healthy Foods, 7-Eleven, Freybe Meats, Centennial Foodservice, Intercity Packers, Gourmet Chef, Cactus Club, Joeys, White Spot, the Canadian Produce Marketing Association, Garland Commercial Ranges, and Vanderpols Eggs. All of the restaurant clients have won multiple menu awards.Chuck was a founder and the Concept Leader of Earls Restaurants. Graduates of the programs he instituted now run every chain in Western Canada and the Business Development teams of both major Food Distributors.He chaired the BC Trade Advisory Committee for cooks and was on the Advisory Board for VCC\'s School of Hospitality. He has lectured at Vancouver Island University, BCIT, VCC, and the International Cuisine School at Suan Dusit University, Bangkok, Thailand. Keynote speaker at the Royal Roads University Hospitality Management National Conference.He is the only restaurateur to receive the BC Provincial Apprenticeship Award and the BC Foodsafe Award. His music articles have been published internationally and his Artist Clinics have been presented at BC Music Educators conferences and Vancouver Symphony Orchestra outreach programs. Students have won positions in Provincial, National and International ensembles. He is a Canadian Champion for Music Education.