During their annual two-week residence in Stratford, the JHGWIR leads workshops about food writing, provides one-on-one consultations with students who are interested in food writing, and presents readings and discussions of their work to both students and the public, with the overall goal of contributing to a well-rounded education for students, a primary objective of the School.
The JHGWIR advances food writing as an important source of knowledge about food culture, and helps engage students and the public in experiencing, enjoying and understanding the gastronomy of our time.
Ann Hui, JHGWIR 2023
As The Globe and Mail’s demographics reporter, Ann Hui writes on the seismic shift taking place in the country’s demographic makeup. She’s particularly interested in the challenges Canada faces from its rapidly aging population, on the effects of Millennials and Gen-Zs outnumbering other demographic groups in the workplace, and the impacts of record numbers of immigrants entering the country.
Previously, she covered food, Toronto city politics and national news at The Globe and Mail. As the Globe’s food reporter, she and colleague Ivy Knight were behind a 2018 investigation that revealed a wide pattern of sexual harassment and misconduct at one of the country’s most renowned wineries.
And her reporting on the economic (and animal welfare) realities of cage-free egg production was nominated for a 2016 National Newspaper Award.
In 2019, Ann expanded a Globe feature on the lives of small-town Chinese restaurant owners into the bestselling book Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurants, published by Douglas & McIntyre. Chop Suey Nation was named one of the best books of 2019 by the Globe, The Walrus, and the CBC, and won the 2020 Edna Staebler Award for Creative Non-Fiction from Wilfrid Laurier University.
The intersection of education, hospitality and passion at which the School staff live and work is phenomenal, and the dedication and care that they each bring to every aspect of their role at the Chefs School is the reason that this institution is so special.– JONATHON FARRELL | Class of 2023 Valedictorian