Samuel Glass

Background

About Samuel Glass

Samuel Glass, M.Ed CEC CCE AAC Chef Glass is a graduate of the Culinary Institute of America (1982). Upon graduating, Chef Glass worked at the Windsor Arms hotel in Toronto. From there he went to work at the Jerusalem Hilton. After a working as a “stagiaire de cuisine” for six months in France, he returned to Canada, working at the Millcroft Inn. His next position was at the Park Plaza hotel, where he was responsible for the opening of the hotel’s kosher facility. Glass then worked as Executive Chef for Caterers York, one of Toronto’s largest kosher caterers. His next position was that of Executive Chef at Oakdale Golf and Country Club in Toronto. Chef Glass is currently teaching at Centennial College’s School of Hospitality, Tourism and Culinary Arts, where he was responsible for the development and implementation of the Culinary Management-International and Culinary Skills-Chef Training programs. A member of the American Culinary Federation and the Canadian Culinary Federation, Glass was the 2005/06 Chef of the Year for the Central Region of the CCFCC, and received an ACF President’s Medallion in 2006 for his contributions to the culinary profession. In 2016, he received the Service Award from the American Academy of Chefs (AAC) in recognition of his volunteer activities. Chef Glass takes a proactive role in culinary education, having completed his M.Ed at Brock University. He has published academic articles on culinary curriculum and volunteers as a mentor through the Adopt-A-Ship program of the ACF with the U.S. Navy. Over his career, Chef Glass has worked on three continents, contributed to cookbooks, competed both locally and internationally, participated in community culinary events, and been recognized as an expert panelist on many industry topics. He is a Certified Executive Chef, Certified Culinary Educator and an Approved Certification Evaluator through the ACF. In 2008, he was inducted into the ACF’s honor society, the American Academy of Chefs. In 2023, he was inducted into the Canadian Culinary Federation's Honor Society.