Elliott English
About Elliott English
Elliott English is a Mid Market Development Representative at TouchBistro in Vancouver, British Columbia, with experience in the culinary field and a background in human biosciences. He has worked in various roles within the food industry and holds a Red Seal Professional Cook certification.
Work at TouchBistro
Elliott English has been employed at TouchBistro since 2021, initially serving as a Market Development Representative. In 2022, he transitioned to the role of Mid Market Development Representative. His work is based in Vancouver, British Columbia, Canada. In this position, he focuses on developing market strategies and engaging with potential clients to enhance TouchBistro's presence in the mid-market segment.
Previous Experience in Culinary Management
Before joining TouchBistro, Elliott worked at Whistler Cooks as a Kitchen Supervisor from 2018 to 2021. In this role, he managed kitchen operations and supervised staff, contributing to the overall efficiency of the culinary team. His experience in the culinary field also includes positions at Earls Kitchen + Bar, where he worked as a Prep Cook and Line Cook from 2011 to 2013.
Education and Expertise in Culinary Arts
Elliott studied Cooking and Related Culinary Arts at Camosun College from 2018 to 2021. He achieved the Red Seal Professional Cook certification, which signifies a high level of skill and knowledge in the culinary profession. This educational background has provided him with a solid foundation in culinary techniques and kitchen management.
Academic Background in Human Biosciences
Elliott holds a Bachelor of Science degree in Human Biosciences from Northumbria University, where he studied from 2014 to 2017. This academic experience has equipped him with a scientific understanding of human health and nutrition, complementing his culinary expertise.
Early Education
Elliott attended Greenhead College from 2009 to 2011. This early educational experience contributed to his foundational knowledge and skills, preparing him for further studies in both culinary arts and human biosciences.