Jason Inniss, Chef & Professor, George Brown College
This website is designed for the benefit of my students. It is a meant to be used as a learning resource as well as a journal of my teaching & culinary career.
Born and raised in Barbados and educated in Canada, Jason has been a professor at George Brown College since 2012. At GBC Jason teaches Butchery and Food Theory and is the creator of Foods of the World.
After selling his Restaurant Amuse-Bouche in 2010, Jason opened a catering company under his namesake that promotes local and sustainable products for high-end dinners and cocktail parties.
Jason discovered his passion for cooking while studying History and International Relations, (BA Mount Allison University, Sackville, NB). He started his culinary career washing dishes in Victoria where he quickly landed a job as personal chef on a private yacht. This enabled him to pay his way through chef school (Professional Culinary Degree with Honors- Dubrulle French Culinary Institute, Vancouver, BC).
Jason has worked under Chefs and Restaurateurs Pino Postararo and Marc Thuet- and has worked at the Fifth, Centro, Cioppino’s, to name a few. He has worked on oil rigs and traveled up and down the west coast of North America by boat.
When he is not teaching or researching heritage, artisan and interesting cooking methods- he is raising 2 daughters and preserving food that his wife grows on their farm Matchbox Garden and Seed Co. in Caledonia.
After selling his Restaurant Amuse-Bouche in 2010, Jason opened a catering company under his namesake that promotes local and sustainable products for high-end dinners and cocktail parties.
Jason discovered his passion for cooking while studying History and International Relations, (BA Mount Allison University, Sackville, NB). He started his culinary career washing dishes in Victoria where he quickly landed a job as personal chef on a private yacht. This enabled him to pay his way through chef school (Professional Culinary Degree with Honors- Dubrulle French Culinary Institute, Vancouver, BC).
Jason has worked under Chefs and Restaurateurs Pino Postararo and Marc Thuet- and has worked at the Fifth, Centro, Cioppino’s, to name a few. He has worked on oil rigs and traveled up and down the west coast of North America by boat.
When he is not teaching or researching heritage, artisan and interesting cooking methods- he is raising 2 daughters and preserving food that his wife grows on their farm Matchbox Garden and Seed Co. in Caledonia.