CSC BRANDS - Key Persons
Job Titles:
- Member of the Culinary Team
- Account Development Manager & Regional Chef
Adi has more than 35 years' experience in the Food Service Industry. He completed his Chef training in Interlaken, Switzerland, and received his Red Seal accreditation.
After spending some time in the Swiss Army, he returned as an apprentice and completed his Waiter exam in Interlaken, Switzerland.
Adi spent the next year at the prestigious Operakällern in Stockholm, Sweden where he assisted in preparing the Royal Gala dinner for the Nobel Prize, hosted by King Carl XVI Gustaf and Queen Silvia.
In 1991, he immigrated to Vernon, British Columbia, Canada to work at the Swiss Hotel Silver Lode Inn.
After the winter season in Vernon, he returned to Bern, Switzerland to enroll in and complete the Hotel Management School, graduating in 1992 with his Hotel Management Diploma.
His love for travel brought him back to Vernon, BC before moving to Vancouver.
Adi received his Certified Chef de Cuisine (CCC) designation from the Canadian Culinary Institute in 2000. He served several terms on the board of directors for the BC Chefs' Association as Treasurer and 2nd Vice-President.
After almost 23 years behind the stove, Adi joined Gordon Food Service in BC as District Sales Representative. After 5 years with GFS, he joined Canada Bread/Maple Leaf as Account Manager and Regional Chef where he had the opportunity to develop some creative recipes showcasing the Canada Bread portfolio.
In 2019, Adi joined the Campbell's team as Account Development Manager & Regional Chef for British Columbia. His many years of kitchen experience combined with his extensive knowledge of the food industry make him an invaluable member of the Campbell Foodservice team in Canada.
Job Titles:
- Executive Chef
- Member of the Culinary Team
Chef Gerald Drummond has more than 30 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the United States and in Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Cuban and modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell's Foodservice.
Prior to joining Campbell's Foodservice in 2017, Chef Gerald held positions at Starr Catering Group and STARR Restaurant Organization-including renowned Morimoto restaurant in Philadelphia, China Grill Management and River Station Restaurant. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell's Foodservice team.
Job Titles:
- Member of the Culinary Team
- Account Development Manager & Chef
Nigel began his career in hotel management in Wales, but quickly switched his focus to kitchen skills and decided to carve out a career in the culinary arts.
After graduating from cooking school and completing his Journeyman and Red Seal certifications, Nigel spent several years travelling around Europe as a chef to various rock bands.
In 1982, Nigel immigrated from Wales to Calgary and honed his skills further as sous chef at the Port o' Call Inn. Later, he was appointed Executive Chef at the Village Park Inn.
In 1990, Nigel changed his career direction and moved to the distributor side of the food business where he worked with AG Foods.
For the past 28 years, Nigel has worked in sales with food manufacturing companies such as Best Foods and Unilever. For the last 14 years he has worked with Campbell's Foodservice as an Account Development Manager.