Chef Thomson

Chef Thomson GLORIFIED LUNCH LADY 🌹
Culinary Student | NBCC 2027 🇨🇦 | 25

06/15/2026

Making an order of seafood linguine for a guest.

It was 3 weeks ago now that I was invited to the Skills Canada / Compétences Canada National Competition that took place...
06/15/2026

It was 3 weeks ago now that I was invited to the Skills Canada / Compétences Canada National Competition that took place in Toronto 🇨🇦

Even now thinking back on the experience, it all feels like a dream. Being surrounded by people who understand you, are often like-minded, and are working to achieve the same goals is inspiring.

I got to visit the TikTok Canada office and connect with some of their amazing team. Had some absolutely phenomenal food and cocktails at Cafe Renée one evening. Met some other content creators in the trades. Tried swordfish for the first time. Also just happened to be eating dinner at the same time as Mark Cuban and Kevin O’Leary.

Meeting the Skills Canada team, and seeing how hard everyone works to foster growth in the trades was amazing. I had the pleasure of meeting The Honourable David Piccini, Minister of Labour, Immigration, Training and Skills Development of Ontario.

I’ve been making videos on my culinary journey for 4 years now. The goal has always been to share what I learn, and inspire others to pursue their passion. Now I’ve experienced working alongside an organization that is designed to inspire. It has made me want to do more.

In September WorldSkills is taking place in Shanghai China 🇨🇳 I got to meet several of the competitors for team Canada and got to watch Luca Assad cook during the post-secondary competition who was practicing for the competition in Shanghai.

Such an incredible experience. This is something I will remember forever.

06/14/2026

The SECRET to shucking oysters 🦪

We have a garden on the roof that we’re growing some different edible flowers, herbs, and tomatoes for the restaurants. ...
06/13/2026

We have a garden on the roof that we’re growing some different edible flowers, herbs, and tomatoes for the restaurants. Just picked some fresh mojito mint yesterday to be used for cocktails and desserts.

My last post was “fresh chives from the garden” I never said I cut them but it’s funny to see how many people assume it ...
06/12/2026

My last post was “fresh chives from the garden” I never said I cut them but it’s funny to see how many people assume it was me 🤪 here are actually some of my chives which were being mixed into tuna and egg salad then put in a tortilla. So they’re not even visible to the guest.

The moisture on the cutting board is not from the chives, it’s from the other veg prep I was doing.

Fresh chives from the garden
06/12/2026

Fresh chives from the garden

What’s wrong with this picture?
06/10/2026

What’s wrong with this picture?

06/09/2026

Preparing 150 lobster for dinner 🦞

06/09/2026

Finley slicing iceberg lettuce for burgers 🍔

My immersion blender is bigger than your immersion blender (I’m 6’3” btw)
06/05/2026

My immersion blender is bigger than your immersion blender (I’m 6’3” btw)

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Moncton, NB

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