Instructor Bios
School of Hospitality and Tourism Meet... 
Clark has taught in the Baker apprenticeship program as well as the Baking and Pastry Arts diploma program. Life before SAIT: Owned Urban Baker, Pastry Chef at TEATRO, Sales Representative for Southern Alberta QZINA Specialty Foods. Favourite moments in class: A student had added me as a “friend” on Facebook. He was goofing around in class, so I went to the computer and messaged him to “smarten up” (I may have said something stronger than that). The look on his face when he read his text was priceless. Who says social media isn’t effective? Spare time: Theatre, comic books, Batman. Best thing about teaching at SAIT: Inspiration is a two-way street. Students can sometimes inspire you to rediscover your passion. Students weigh in: “You were always willing to look up things when we asked questions – all the specifics about whatever the topic happened to be. And you were willing to help me find a job.” “Chef Adams always taught with humour and made the learning of even the most boring subjects fun!” “Pretty much everything you taught us was practical. It helped to prepare us for the real world." “Chef Adams, you are a funny, informative, encouraging and approachable teacher! The thing that I appreciated most about you was your continuous support.”
Meet... 
Life before SAIT Before moving back to Calgary and settling down, Andrew spent time working in Vancouver, New York, England and Philadelphia. After returning to Calgary he completed his C.C.C. designation (Certified Chef de Cuisine) at SAIT. Andrew is a member of the Calgary Academy of Chefs and Cooks and sits on the steering committee for the Hospitality 100 Club and Slow Food Calgary. Favourite moments in class Andrew enjoys building lasting food memories with students – trying to reach that a-ha! moment. He shows students that preparing and serving food can provide just as much entertainment as enjoyment. Spare time With a love of gardening, Andrew tries to grow as much food in his backyard as he can. He also enjoys spending time out on any lake in the boat, fishing with his children and his Dad. Best thing about teaching at SAIT “The best thing about teaching at SAIT is being able to collaborate with so many of my talented colleagues every day. Food is a passionate subject and I am always excited by it and try to pass that along to my students.” Former student checks in “Chef Hewson was one of the best chefs I’ve had yet at SAIT.” “He seems to respect his students...willing to listen to any questions we had.” “He always made class fun and enjoyable by having a good sense of humour.”
Meet... 
Life before SAIT Growing up in a tourist area (The 1000 Islands; I’m sure you’ve eaten our dressing!), hospitality was a natural industry to explore. High school summers were spent working in housekeeping, food and beverage in small, privately-owned operations. After a side-step into nursing, I returned to my first love by enrolling in the Hotel and Restaurant Administration program at SAIT. Following graduation my career focused on positions in the rooms aspect of hotels; I worked at a variety of properties including Holiday Inn, Sheraton, and Canadian Pacific (now Fairmont) hotels. Favourite moments in class My personal motto is “Life’s too short not to have a good time!” so in our classes we laugh as often as possible. Luckily the hospitality industry is rife with wonderful anecdotes to liven up a class discussion. The stories regarding activities of “naked people” seem to be the most interesting to students. Leaving a class where there was good interaction, some laughs, and everyone – including me – knows something new or different than when we came together that day, is the best! Spare time My favourite hobby is travel! Researching destinations, planning to travel, experiencing a new environment for the first time, and then afterwards, pouring over the pictures; the whole experience is my favourite pastime. For me, travel is a classic “busman’s holiday”. I am constantly studying my travel destination and learning new techniques to bring back to my hospitality classes. Best thing about teaching at SAIT It is incredibly gratifying to interact with all these bright people eager to learn about the industry I love. Having been teaching for a few years now, it’s an absolute delight hearing from graduates about how their careers are progressing. Former student checks in “I was really lucky to be put on a rotation so I will be able to do front desk, housekeeping, and night audit. My general manager has also offered to let me kind of shadow her for a few days, later on, to learn more about what she does. Without your class I would have been lost. Doing the practical has given me confidence with the phones and computers. Thanks so much.”
Meet... 
I have been teaching culinary arts courses for 12 years. I’m a member of the Chaine de Rotisseurs, a Certified Chef de Cuisine and a coach for culinary skills competitions. Life before SAIT: Following training and early work in Austria, I worked at hotels in Singapore, Toronto, Shanghai and Australia. Favourite moments in class: The best part of teaching is witnessing the success of our students in school and then afterwards in industry. I have seen former students become executive chefs and sous chefs locally and internationally. And as far as funny moments go... asking students to strain the chicken stock and forgetting to tell them to keep the liquid and not the bones. Assume nothing! Spare time: Camping, exploring and fly-fishing in the Rockies. Growing food in my own backyard. Best thing about teaching at SAIT: Witnessing the journey of students from the first day until graduation and seeing how far they have come.
Meet... 
As a faculty member in the Hospitality Management Diploma program, I teach a variety of courses including: special events management, entrepreneurial studies, facilities management and design and contract services. Life before SAIT: I studied at the University of Denver and the University of Calgary. Before joining SAIT I worked for 24 years in management roles with restaurants, hotels and ski resorts. Favourite moments in class: I really enjoy seeing students begin to blend their technical and practical experience and confidently present their opinions. It is a privilege to watch the two-year progression of maturity and knowledge in students. Spare time: Family-oriented activities including skiing, golf and travel. Best thing about teaching at SAIT: I really enjoy teaching a subject I’m passionate about, surrounded by skilled and knowledgeable colleagues and enthusiastic students. A students weighs in: “He has a great concern and respect for his students.” “When he teaches he is passionate about the material and about the hospitality industry.” “Great instructor with great relevant experience in the industry.”
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