Sumit Anand
About Sumit Anand
Sumit Anand is a Banquet Chef with extensive experience in the culinary field, currently serving as Sous Chef at Carriage House Inn Ltd. and as Banquet Chef at Calgary Stampede, both in Calgary, Canada.
Work at Calgary Stampede
Sumit Anand has served as the Banquet Chef at Calgary Stampede since 2011. His role involves overseeing banquet operations, menu planning, and food preparation for various events held at this iconic venue. With over a decade of experience in this position, he has contributed to the culinary offerings that enhance the guest experience during the annual Calgary Stampede festival.
Current Position at Carriage House Inn Ltd.
Since 2012, Sumit Anand has worked as a Sous Chef at Carriage House Inn Ltd. in Calgary. In this capacity, he assists in managing kitchen operations, ensuring food quality, and supervising kitchen staff. His extensive experience in the hospitality industry supports the establishment's commitment to providing high-quality dining experiences.
Education and Expertise
Sumit Anand holds a Bachelor of Applied Science (BASc) in Hospitality Administration/Management from Indira Gandhi National Open University, where he studied from 2003 to 2006. He also completed a similar program at the Institute of Hotel Management Delhi during the same period. His educational background provides a strong foundation for his culinary skills and management capabilities in the hospitality sector.
Experience at Calgary Zoo
Before his current roles, Sumit Anand worked as a Banquet Chef at Calgary Zoo from 2011 to 2012. In this position, he was responsible for catering services and event management, contributing to the zoo's special events and functions. This experience further developed his skills in large-scale food preparation and event coordination.
Role as Chef Instructor at Calgary Board of Education
Since 2016, Sumit Anand has been a Chef Instructor at Calgary Board of Education. In this role, he teaches culinary skills and hospitality management to students, sharing his industry knowledge and practical experience. His position allows him to influence the next generation of culinary professionals in the Calgary area.