Culinary Nutrition Management Alumnus Profile – George Brown College

Culinary Nutrition Management Alumnus Profile – George Brown College


[music] GEREMY CAPONE: I’m probably
going to have a job that is definitely unique and it’s
something that I love to do. I can’t thank my time and the
people at George Brown enough for that. [music] GEREMY CAPONE: We teach
cancer survivors all about cooking skills and nutrition. Being here at work is so
fulfilling in many ways. It’s a passion being
able to create and to innovative but to do that for a
much bigger picture. To be able to teach people,
to inspire people — to help in some minor
way to overcome a part of their life that has not
been enjoyable and to regain that passion or enjoyment for
food — just being a part of it is incredibly gratifying. NAZEK ABDELMUTTI: Geremy
had the challenge of joining us when the program
was really in its infancy and he’s really contributed
a great deal towards building the program. GEREMY CAPONE: I really
wanted to pursue something in culinary. I didn’t know what it was going
to be and they were actually running a program called the Culinary and Nutrition
Management program. Right away, it was fusing
my two passions and it was really right up my alley. Program was fantastic. Going to George Brown College,
it led me to the job that I have now. It goes beyond fundamental
skills and the classes. FIRSt is an amazing facility. You can explore more of
the research component of food and those possibilities. The equipment there
is state of the art. A lot of fun to play with. The networking opportunities
available to me at George Brown College
was incredibly invaluable. NAZEK ABDELMUTTI: The
skill set that Geremy brings in terms of the education
and the training that he’s had is really a perfect fit for the
type of work that he does here. GEREMY CAPONE: It’s going
beyond the call of duty of what you would typically
think of a school that really makes George
Brown College special. [music]

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