Richard Perks, CDS's new Executive Chef, was born and raised in southwest England and attended culinary school in Italy. He traveled and worked throughout Italy exploring his passion for food and love for Italian cuisine. Most notably he learned to make gelato and Italian pastries with renowned chef Corrado Assenza at Caffè Sicilia a Noto and mastered the art of pasta making with the ‘Salami King of Italy’ Massimo Spigaroli in Parma. Richard continued his formal training in the UK where he was fortunate to work with one of Canada’s top chefs, Malcolm Campbell. In addition, he has trained under world renowned and Michelin-starred chefs in Europe. Richard followed his passion to Hong Kong and to Perth, Australia, where he fine-tuned his culinary talents at fine dining establishments.
Favourite Thanksgiving side dish? Being English, this holiday is still relatively new to me. But I enjoy my mother-in-law’s mashed sweet potatoes with toasted marshmallows. I also like her hot curried fruit glaze served over ham.
Favourite part of working in a school Dining Hall? Socializing with the teachers and kids; every day is different.
Things you enjoy doing when not in a kitchen? We have a very active two-year-old who I enjoy spending time with, along with my wife and family. I also love playing football (soccer) and watching good films.
CDS wishes to recognize and acknowledge the land on which the school operates. For thousands of years, these have been the traditional lands of the Mississaugas of the Credit First Nation. We also recognize the traditional territory of the Huron-Wendat, Anishinaabe and the Haudenosaunee peoples who also shared this land. CDS respects the relationship with these lands and recognizes that our connection can be strengthened by our continued relationship with all First Nations, by acknowledging our shared responsibility to respect and care for these lands and waters for future generations.
13415 Dufferin Street King, Ontario L7B 1K5 (905) 833-1220