Culinary and Pastry Arts

Jonathan Rouse

Jonathan Rouse
Director - Food, Wine and Tourism
Associate Dean - Okanagan School of Business

Jonathan Rouse is the Director for Food, Wine and Tourism and Associate Dean Okanagan School of Business at Okanagan College. Jonathan has a varied background beginning as an exploration geologist for leading mining corporations, as well as a senior mineralogical land use analyst for government. For the past 20 years, Jonathan has been active in tourism development and education, with particular interest in sustainability and program development. Prior to moving to the Okanagan, Jonathan was the Dean for the School of Hospitality and Business at Vancouver Community College, responsible for a range of international initiatives and programming, including the development of Canada’s first Aboriginal Culinary program in conjunction with the Four Host First Nations in preparation for hosting the World during the 2010 Vancouver Winter Olympics. Jonathan currently sits on the Board of Directors for the Canadian Tourism Human Resource Council and the Tourism Industry Association of BC; and is a past Board member for Go2 and Tourism Vancouver.


Culinary Arts

Chef Jim Armstrong

Chef Jim Armstrong

Chef Jim Armstrong started as a permanent Culinary Arts Instructor at Okanagan College in 2008. He taught a dual-credit program at Mount Boucherie High School until 2010 and is currently a Chef Instructor at Okanagan College’s Kelowna campus.

An Okanagan College alumnus, Chef Armstrong completed the ten-month Cook Training Program at Okanagan College and completed a Red Seal three-year apprenticeship at the Four Seasons Hotel in Vancouver, B.C.

His culinary work experience includes; three months cooking in an international hotel in Auckland, New Zealand; four years at Chateau Whistler Resort, including two years as Sous Chef; two years as Chef at the Black Forrest Restaurant, Kelowna, B.C.; ten years as Executive Chef of the Harvest Golf Course Dining Room; and four years as Executive Chef at Illichmanns Gourmet Foods.

Chef Mike Barillaro

Chef Mike Barillaro

Chef Barillaro is a Culinary Arts Instructor in the Hot Kitchen teaching Professional Cook (PC) level 1 and 2 students. His students learn how to source and use fresh local products to provide a variety of foods that change daily for 2 food outlets, as well as 2 action stations. His goal is to provide his students with the solid foundation in culinary techniques and theoretical information to enable them to succeed in their chosen field.

Chef Barillaro’s career started in Vancouver in 1984 when he took the Culinary Arts at PVI. He apprenticed with Delta Hotels in Richmond before moving on to the Pan Pacific Hotel Vancouver, followed by the Vancouver Trade and Convention Center. His love of golf led him to Executive Chef Positions at some of BC’s best Golf Resorts for 10 years before he started teaching at Okanagan College in 2002. While working at the Pan Pacific, Chef Barillaro won numerous awards at cold food competitions, as well as a fat sculpting award as an apprentice.

Chef Barillaro’s teaching philosophy is one of inclusiveness for all students. He connects with his students to show his enthusiasm for food and to meet the students’ learning needs at various levels.

Chef Peregrine Bentley

Chef Peregrine Bentley C.C.C.

Chef Bentley has been instructing students at Okanagan College for over 20 years. He came to teaching after a career with Crowne Plaza and Fairmount hotels. His start came as a cooking apprentice at the Crowne Plaza in Swiss cottage, London England, where he was employee of the year and apprentice of the year. His first love called him back to apprentice in Pastry Arts some 10 years later whilst Chef de Partie at the Crowne Plaza in Aberdeen. He holds certifications in Confectionary Arts, Culinary Arts, the HCIMA Diploma in Hotel Management, a Diploma in Instruction and is a Certified Chef de Cuisine.

Chef Bentley received the “Spirit of Kelowna Award” for his role in securing the Gold Medal Plates national competition for Kelowna, now in its fifth year. He is also recipient of the Okanagan Chefs Association “President’s Award“

Chef Bentley believes “we learn what we do” and teaches students to keep their food simple and respect the classics, hold themselves to a high standard, practice and enjoy their skills, take pride in their craft and share their knowledge.

Chef Geoffrey Couper

Chef Geoffrey Couper "Cheffrey"

Okanagan College Culinary Apprenticeship Instructor, and past Chairman and President of the Okanagan Chefs Association, wine lover and raconteur extraordinaire are just a few of the toques that Cheffrey wears.

With over 3 decades of award winning experience behind him, the obsession for great food, simply prepared with passionately produced local products only burns brighter. Having called Kelowna home for over 10 years he has had the opportunity to provide culinary inspiration for many great wine producers in the valley including Mission Hill, CedarCreek, Blue Mountain and Andrew Peller amongst others.

His advice to all young chefs looking for education and inspiration?

Go work on a farm . . . .

After a classic apprenticeship, Cheffrey departed to Europe to do the typical travel, eat and work thing, at the time thinking he knew a fair bit about cooking. Ending up on a small family farm in southern Germany what the young culinarian soon realized was that he knew nothing about food. And there is a huge difference between the two.

To see products destined for the table being raised, weeded, milked, and vinified, etc. to witness firsthand the tremendous effort it takes to produce great food, will undoubtedly make a huge impact on the way any young cook views their profession.

Chef Reinhard Foerderer

Chef Reinhard Foerderer

Chef Foerderer has been with Okanagan College for 10 years and is an Assessor for the cook trade certifications for the Industry Training Authority (ITA).
In September 2015, Chef Reinhard will be teaching the Dual Credit Culinary students at Mount Boucherie Secondary in West Kelowna.   

His culinary education and work experience spans over 28 years and includes a diploma in hospitality management from Heidelberg Hospitality Management College in Germany, 10 years as Executive Chef at Manteo Resort in Kelowna, Executive Chef with Hy’s Canada at Bigwoods Restaurant and Bar in Whistler, and Sous Chef at the Fish House in Stanley Park.

His professional highlights include being an active member of the Okanagan Chefs Association, serving 2 terms as vice president, 2 terms as treasurer, and being voted Chef of the Year twice by the Okanagan Chefs Association members in 2008 and 2005, acting as Head Assessor for a trade of cook in Canada federal project, and membership of the Chaine des Rottiseurs Okanagan from 2003 – 2012.

Chef Foerderer considers food one of life’s greatest joys. His focus is teaching students the best possible up-to-date skills and methods, so they will be successful in the industry after graduating from Okanagan College.            

Pastry Arts

Chef Danny Capadouca

Chef Danny Capadouca      

Chef Danny Capadouca joined Okanagan College in 2014 as the Pastry Arts Instructor in the Culinary Arts department, preparing his students to be certified in the Baking and Pastry Industry. He brings to the college fresh knowledge of the baking and pastry industry.

Originally from Vancouver, BC, Chef Danny Capadouca grew up in restaurants. It was a natural progression for him to attend Culinary School at Vancouver Community College. Upon graduation, Chef Capadouca started his apprenticeship in Vitre, France. Returning to Vancouver to complete his apprenticeship training, he went on to learn about chocolate at Vancouver’s prestigious Chocolate Arts. Chef Capadouca relocated to the beautiful Okanagan in 2007. Prior to joining the team at Okanagan College, Chef Capadouca was responsible for the Pastry Department at the Delta Grand Okanagan Resort.

Chef Danny Capadouca has competed in various culinary and pastry competitions. Winning the 2005 Salon du Chocolat took him back to France to spend a short time working with the Pastry Chefs at the Paul Bocuse Institut in Lyon. Chef Capadouca is very active in the community by lending a hand volunteering and spending time with young Chefs.

Always watching what is going on in the industry, his passion is expanding his knowledge of the industry and sharing that knowledge with the younger generations of Chefs and Pastry Chefs.