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June 26, 2013

Gilbert Noussitou, Chair of Camosun College’s Culinary Arts program, has been honoured as a member to the prestigious Honour Society of the Canadian Culinary Federation.

The society honours and recognizes leadership, professional excellence, lifetime commitment and significant contributions to the profession and to the Canadian Culinary Federation.

“Today, Canadian chefs and cooks are very well respected throughout the world; they are amongst the best on the international competition scene and I’m proud to have played a small part in this evolution,” says Noussitou. “Canada’s Professional Cook education programs are amongst the best in the world and I’m grateful to have contributed to these successes.”

Noussitou is a graduate of Ecole Hôtelière Des Pyrénées in Toulouse France and has been practicing his trade for 40 years in some of the finest establishments of France, England and Canada. His varied experience includes owning a restaurant, a catering company and winning many national and international awards. Noussitou joined Camosun in 1987 and has attained the Certified Chef de Cuisine designation. He has taken a leadership role in many committees and community events including Night of the Stars, Bite of Victoria, FoodSafe Council, Industry Advisory Committee, Chocolate Fest, BC Summer Games Foodservices, BC Senior’s games and numerous fundraisers.

Media Contact

Jonathan Ruhl
Communications & Advancement
Camosun College
Phone: 250-370-4555
ruhlj@camosun.ca


About Camosun’s Culinary Arts program

The Culinary Arts program trains students in the fundamentals of food preparation in all aspects of a modern industrial kitchen.  Students learn professional standards of sanitation, personal hygiene, portion control, waste prevention, and the importance of serving nutritionally balanced meals. Students get practical, hands-on experience in the student-run ClassRoom Restaurant as well as daily work in the campus cafeteria. Graduates find work in a wide variety of professional cooking positions including family restaurants, bistros, hotels and large institutions such as hospitals, logging camps, cruise ships or schools.

About the Canadian Culinary Federation

The Canadian Culinary Federation (CCF) is Canada’s largest federally chartered professional chefs’ organization. Founded in 1963, it unites chefs and cooks across Canada in a common dedication to professional excellence. The Federation is a Federally Chartered, not for profit organization, and is managed by a member elected board of directors.

Last updated: April 16, 2019 12:38 pm

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