Culinary Nutrition Management Alumnus Profile – George Brown College


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GEREMY CAPONE: I’m probably
going to have a job that is
definitely unique and it’s
something that I love to do.
I can’t thank my time and the
people at George Brown
enough for that.
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GEREMY CAPONE: We teach
cancer survivors all about
cooking skills and nutrition.
Being here at work is so
fulfilling in many ways.
It’s a passion being
able to create and to innovative
but to do that for a
much bigger picture.
To be able to teach people,
to inspire people —
to help in some minor
way to overcome a part of
their life that has not
been enjoyable and to regain
that passion or enjoyment for
food — just being a part of it
is incredibly gratifying.
NAZEK ABDELMUTTI: Geremy
had the challenge of
joining us when the program
was really in its infancy
and he’s really contributed
a great deal towards
building the program.
GEREMY CAPONE: I really
wanted to pursue
something in culinary.
I didn’t know what it was going
to be and they were actually
running a program called the
Culinary and Nutrition
Management program.
Right away, it was fusing
my two passions and it was
really right up my alley.
Program was fantastic.
Going to George Brown College,
it led me to the job that
I have now.
It goes beyond fundamental
skills and the classes.
FIRSt is an amazing facility.
You can explore more of
the research component of food
and those possibilities.
The equipment there
is state of the art.
A lot of fun to play with.
The networking opportunities
available to me at
George Brown College
was incredibly invaluable.
NAZEK ABDELMUTTI: The
skill set that Geremy brings
in terms of the education
and the training that he’s had
is really a perfect fit for the
type of work that he does here.
GEREMY CAPONE: It’s going
beyond the call of duty of
what you would typically
think of a school that
really makes George
Brown College special.
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