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Professional Culinary Series (PCS)

The Ted Rogers School of Hospitality & Tourism Management introduces a new and exclusive online Professional Culinary Series, taught by our Executive Chef Tommy McHugh.

Designed for any level of food lover, this series introduces basic culinary skills and gradually increases your knowledge and confidence with every class. As a participant, you may progress through the series at your own pace and communicate one-on-one with Chef McHugh via email.

As part of our virtual “kitchen brigade”, you will be encouraged to submit photos of your completed dishes and be added to the “Brigade Society” page. The more dishes you complete, the more bragging rights you’ll have!

Pricing

The PCS subscription price includes the first month, following monthly subscription prices are listed next to them.

  • Ryerson Student/student groups: $14.99 + $2.99 per month
  • Ryerson Staff/faculty/alumni: $19.99 + $3.99 per month
  • General Public: $24.99 + $4.99 per month
  • Corporate Purchases: please contact us for further info

Benefits

  • With several classes already uploaded and more being added every month, this series will keep you busy and entertained for ages to come.
  • Classes are designed to set you up for success; ingredient and equipment lists are given with every video.
  • Virtual classes allow you to “start and stop” at any time and at your own pace. You can watch the videos as many times as you need to get the techniques right.
  • Chef McHugh is available to answer questions via email.
  • Earn your place in the PCS - Brigade Society, once you’ve completed the number of dishes needed to join the ranks of your culinary peers.

Vegetarian & pescatarian recipes

Almost all classes are designed to be made for vegetarians and/or pescatarians. If you have a question regarding a substitution for an item, please contact Chef McHugh, who will be happy to make suggestions.

Makes a great gift

This is the perfect way to say “thank you” to your hardworking employees, friends and family. And with our “purchase for a friend” option, you can gift-forward these classes, allowing you and your friends and family to have virtual cooking classes together.

Instagram-worthy

We want to see your final product! Take a photo of your masterpiece, and tag us on social media or email it to us, and we’ll share it with the world on our social media.

Our episodes

Options with: chicken, bacon, avocado, crispy chickpeas

  • Kitchen set up - basic
  • Knife/prep difficulty - basic
  • Stove/pan work difficulty - basic
  • Food plating difficulty - basic
Caesar salad with herb croutons

Lemon, fine herbs, espelette & horseradish

  • Kitchen set up - basic
  • Knife/prep difficulty - moderate
  • Stove/pan difficulty - basic
  • Food plating difficulty - basic
Two photos of Salmon rillette with crostini and the wet ingredients

With asparagus, peas, lemon, mint and parmigiano-reggiano

  • Kitchen set up - basic
  • Knife/prep difficulty - moderate
  • Stove/pan work difficulty - moderate
  • Food plating difficulty - moderate
Chef Tommy preparing Risotto primavera
Chef Tommy preparing risotto primavera

With sauteed spinach, beurre noisette, Atlantic prawns, capers and fine herbs

  • Kitchen set up - moderate
  • Knife/prep/butchery difficulty - advanced
  • Stove/pan work difficulty - advanced
  • Sauce work difficulty - advanced
  • Food plating difficulty - moderate
Sea Bream being seared on the pan with herbs on top

With caponata, crispy celeriac and Espelette pepper

  • Kitchen set up - moderate
  • Measuring difficulty - advanced
  • Prepping/baking difficulty - advanced
  • Food Plating difficulty - advanced
Close up of Mediterranean Sea Bass Caponata in a pot
  • Kitchen set up - advanced
  • Knife/prep difficulty - advanced
  • Stove/pan work difficulty - advanced
  • Food plating difficulty - expert
  • Kitchen set up - moderate
  • Knife/prep difficulty - advanced
  • Food plating difficulty - basic
  • Kitchen set up - basic
  • Knife/prep difficulty - basic
  • Stove/pan work difficulty - moderate
  • Food plating difficulty - moderate

Options with: vegan/vegetarian prosciutto

  • Kitchen set up - moderate
  • Knife/prep difficulty - moderate
  • Stove/pan work difficulty - moderate
  • Food plating difficulty - advanced

Chef's bio

Chef Tommy McHugh was born in Toronto and has spent his entire life in the Hospitality industry. From a very young age, Chef McHugh would work at his father’s cafes, instilling a deep love and appreciation for the Hospitality industry. In January 2020 he joined Ryerson University as the Executive Chef at Ted Rogers School of Management. Chef Tommy studied at George Brown College, Toronto.

His passion for cooking led him to train in London, England where he started his cooking career. For over six and a half years, he was trained by some of the world’s most respected chefs, starting at the Le Soufflé-Intercontinental Hotel Hyde Park Corner, under the legendary Chef Peter Kromberg. After this, his career took him to The Ivy, (#8 best restaurant in the world), J.Sheekey fish restaurant (#1 fish restaurant in the UK), Anton Mosimann’s Belfy Club (HRH Prince Charles royal caterer). Chef Tommy has also worked for Joel Robuchon who was voted best chef of the 20th century and awarded with the most Michelin stars in the world. This was followed by working at the Capital Hotel (best boutique hotel in the UK) in Knightsbridge London, which was helmed by master Chef Eric Chavot who held two-star Michelin.

After gaining all this knowledge from these exceptional chefs, Chef McHugh thought it was time to come back to Toronto, where his career continued to grow. He was Opening Sous Chef at Nota Bene restaurant (best new restaurant Canada 2008, En Route Magazine), Opening Sous Chef at Stock Restaurant, followed by Chef De Cuisine at Splendido restaurant. From there, Chef McHugh branched out to multi-location management as Company Executive Chef for Il Fornello restaurants.

This experience helped ingrain the importance of consistency, training and individual management which led Chef McHugh to the position of Executive Chef at STK restaurant in Yorkville. Chef McHugh’s approach to cooking is keeping it simple, fresh and classic with exceptional taste and flavour, while being true to his passion for sustainable cooking and living.

Chef Tommy McHugh