Brett Thompson grew up in the Okanagan and started his cooking career at some Kelowna-area golf courses, including an apprenticeship under Jim Armstrong at Harvest Golf Club.  Brett graduated at the top of his class and won the Okanagan Top Apprentice competition the same year. Throughout his career, Brett has worked at a variety of Okanagan restaurants, including wineries, golf clubs, private clubs, and pubs. Today, he is the executive Sous Chef for Big White Resort.

Brett is passionate about the local food movement, saying, “Growing up, my Dad always grew a large garden with a large variety of vegetables.  I learnt how to grow many things, and now keep my own large garden that I look forward to harvesting each year!”

What is your favourite locally-sourced food?

Would have to be the fresh local asparagus when it is available.

If you were a vegetable, what would you be?

A golden beet

What’s something you’ve learned from Chefs in the Classroom?

How knowledgeable grade 3 students can be, and how much they love to learn about cooking and gardening.

Do you have a favourite kid-friendly recipe you’d like to share?

Pasta and Tomato sauce with fresh ingredients from the garden in the summer. The recipe is very similar to one we use for Chefs in the Classroom, just using whatever is the freshest available produce from the garden.


What makes volunteering with Chefs in the Classroom awesome?

The excitement and energy that students bring to the program. Also, seeing students from past years and having them still excited about what you taught them.

Join The Team!

Feeling inspired? Want to help share the joys of healthy, local eating with students in your community? Register to volunteer or for more information TODAY!