Sustainability Around the World #48

Mark Jachecki
Professor of Culinary Arts, Humber Institute of Technology and Advanced Learning

Chef Mark Jachecki’s culinary journey began in childhood, influenced by his father’s German restaurant, Zum Rhein, and his grandfather, a chef at Toronto’s Granite Club. He trained through a classic apprenticeship at the Regal Constellation Hotel, later honing his craft in Switzerland. On returning to Canada, he led kitchens at The Estates of Sunnybrook, CN Tower’s 360 Restaurant, and The Westin Harbour Castle. He later helmed a catering company and became Corporate Executive Chef at Canyon Creek Chophouse. In 2012, he founded BARIK Consulting and began teaching full-time at Humber College in 2015. He holds C.C.C. certification and belongs to several culinary associations.

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Jakub Dzamba
Third Millennium Farming co-founder and CEO

During my academic studies I focused on developing a speciality in Space Architecture. I developed and published a design for a Lunar Habitat that was presented at the 2010 International Astronautical Congress in Prague, Czechia. While still waiting for my first lunar commission, I decided to refocus on developing a novel approach to sustainable urban agriculture. Since 2010 I have pioneered urban edible insect farming methods and technologies, both domestically in Canada and internationally. I am a founder and CEO of an urban cricket farm in Mississauga, Ontario, that produces approximately 2 million crickets (2,000 lbs)/week. We focus on developing novel plant nutrient boost products, insect-based animal feeds and insect-based human food products.

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Shonah Chalmers
Feed the Planet Chairwoman and Culinary Professor at Humber College

Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years. Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.

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