Debbie Shogren
About Debbie Shogren
Debbie Shogren is a seasoned culinary professional currently serving as a Regional Hospitality Manager at The Good Samaritan Society and as a sous chef at The Calgary Stampede. With extensive experience in the hospitality industry, she has held various roles since the late 1980s and possesses multiple qualifications in cooking and hospitality management.
Work at Calgary Stampede
Debbie Shogren has served as a sous chef at the Calgary Stampede since 1987. Her role involves overseeing kitchen operations, managing food preparation, and ensuring high standards of culinary excellence during the event. With 37 years of experience at this iconic festival, she has contributed to its reputation for quality food and service.
Current Role at The Good Samaritan Society
Since 2017, Debbie Shogren has held the position of Regional Hospitality Manager at The Good Samaritan Society. In this role, she is responsible for managing hospitality services across multiple locations. Additionally, she has been working as Cook 2 at the same organization since 2007, accumulating a total of 17 years in this capacity.
Education and Expertise
Debbie Shogren studied at the Southern Alberta Institute of Technology, where she completed a two-year program in red seal, achieving the status of journeyman cook from 1985 to 1987. She also earned a Hospitality Management Certificate from the Canadian Society of Nutrition Managers, completing her studies from 2014 to 2016. Earlier, she attended Cegep Longeuil, where she studied psychology from 1979 to 1981.
Background and Early Career
Debbie Shogren began her career as a chef instructor at the Calgary Board of Education, where she worked for 20 years from 1987 to 2007. This role allowed her to share her culinary knowledge and skills with students, contributing to the development of future chefs.