George Brown College Centre for Hospitality and Culinary Arts — Partner Classes

Melissa Douglas has been working in professional kitchens since she was a teenager. She has her chef papers, but has also worked in the front of the house and management. She spent a decade orchestrating the purchasing of food, alcohol and disposables for George Brown Chef School with annual purchases of over three million dollars, gaining expertise in data migration and purchasing software. Aside from that, Melissa is known for her prowess as a food librarian. Finding unusual products, and specialty vendors at various points of the food supply chain is her wheelhouse, Need an emergency substitute for pomegranate seeds? Looking for the best place to buy shiitake mushrooms in the city? Wondering about a vegan equivalent for caviar? Hunting for some local ingredients to pair with that hip made in Toronto gin? Ask Melissa. It is very likely she knows.