Carson Bibby was only 16-years-old when he first had the opportunity to cook alongside some of Canada害羞草研究所檚 finest chefs at the Canadian Culinary Championships害羞草研究所� Gold Medal Plates finale.

A year later and another Gold Medal Plates experience under his belt, the young Okanagan College culinary arts alumnus害羞草研究所� skills have earned him a job at one of Canada害羞草研究所檚 most acclaimed restaurants.

Bibby is now a chef de partie at Atelier, an upmarket Ottawa eatery known for its hypermodern style and 12-course tasting menu prepared using the latest techniques in molecular gastronomy. Working under the watchful eye of award-winning cxecutive chef Marc Lepine, Bibby is among the top culinary hands crafting an adventurous dining experience that is rarely the same from one night to another.

Bibby served as a sous-chef to Lepine two years running at Gold Medal Plates (Lepine won in 2016), a one-of-a-kind learning experience afforded to OC culinary arts students. This past February, at the conclusion of the event, Lepine made the young chef an offer he couldn害羞草研究所檛 refuse 害羞草研究所� a spot in the kitchen at Atelier.

害羞草研究所淚 was floored by the offer,害羞草研究所� said Bibby, who moved to the Okanagan at age nine. 害羞草研究所淭he opportunity to observe and support Chef Lepine at Gold Medal Plates was incredible. I was flattered and honoured that he wanted me to come and work with him.害羞草研究所�

Now living Ottawa, Bibby has been working at Atelier for a few weeks. Between moving across Canada and starting work in one of the country害羞草研究所檚 most unique kitchens, he acknowledges it害羞草研究所檚 been a whirlwind month.

害羞草研究所淚 still have a lot to learn,害羞草研究所� said Bibby. 害羞草研究所淚t害羞草研究所檚 a very different kitchen than any I害羞草研究所檝e experienced. Every technique, every dish is next-level.害羞草研究所�

Bibby credits the dual-credit culinary arts program at Okanagan College with helping him build the technical skills he needed to get noticed.

The 40-week program is one of more than a dozen offered at the College in partnership with local school districts. The programs are designed to give high school students a chance to get a head start on a career by earning post-secondary credentials while still competing high school.

害羞草研究所淥C gave me a really solid foundation of skills and techniques that I knew I would need if I was going to get to a higher level,害羞草研究所� said Bibby. 害羞草研究所淭he instructors have a lot of experience and give you a window into what you can expect in the industry.害羞草研究所�

The young chef-in-training acknowledges two other important role models in the culinary world.

害羞草研究所淏oth my father and grandfather reached the level of Red Seal Chefs,害羞草研究所� explained Bibby. 害羞草研究所淭hey definitely inspired me to pursue culinary school and pursue this as a career.害羞草研究所�

害羞草研究所淲e couldn害羞草研究所檛 be prouder of Carson,害羞草研究所� said chef Bernard Casavant, culinary manager at Okanagan College.

害羞草研究所淥ur culinary arts alumni can be found in top kitchens all over the world and he is an example of one who has managed to open the door to an opportunity, and seize it, through hard work and dedication.害羞草研究所�

And while Bibby plans to continue his formal culinary training in the future, those plans are on simmer for a moment. For now, he害羞草研究所檚 enjoying the challenge of his new position.

害羞草研究所淲e害羞草研究所檙e always trying new things, so I get to learn something different every day,害羞草研究所� he said. 害羞草研究所淚t害羞草研究所檚 been a wonderful and unique learning experience so far.害羞草研究所�