Q&A With SSU Assistant Food & Beverage Manager: Topher
Ever wondered what it's really like to work in Food Services at the SSU but aren't sure where to start? With over 8 years of experience in various roles, Topher has worn many hats, from line cook and bartender to supervisor and manager, all while pursuing his passion for both food and art. We sat down with Topher to chat about his developed career at the SSU, life in the food industry and what he’s most excited about for the future. Whether you're considering a career in the food industry or looking for a behind-the-scenes look at having a job on campus, check out our conversation with Topher!
“My advice to someone starting out in Food Services here at the SSU and elsewhere is to show up. Fully, authentically, and with intention.”
- Topher D'Penha
Q: Tell us about the different roles you’ve had at the SSU! What role have you enjoyed working in the most?
A: “I've had the opportunity to take on various roles at the SSU over the past 8 years that I’ve worked here. I started as a line cook at the Marquee and later added ‘Burrito-ista’ at Union Burrito, and Marquee Bartender under my belt. Once COVID-19 hit and the department had to shut down, I found another role in the Services Team as a Customer Service Representative. When campus started to slowly open up again, I briefly transitioned to a Service Ambassador.
“Once I saw that the Food Services team was reopening and hiring again, I immediately jumped at the opportunity to help rebuild the team.”
I was then excited to receive a new role of Kitchen Supervisor for the Marquee, which I held for 2 years. This was probably the most difficult role I have had at the SSU because I was also finishing up my fourth year of the illustration program and had a lot more responsibility on the kitchen floor. This past May I was offered a new position as Food & Beverage Assistant Manager. Out of all these roles, my absolute favourite was between 2017 and 2020 when I was working as a line cook/bartender/burrista, under the Marquee’s Back of House and Front of House managers, Adam and Rob. The way they ran the establishment and the rapport they formed with their team was nothing was like I've ever experienced. I miss the energy they created in the kitchen for me and the rest of my peers at that time.”
Q:What are some challenges you and your team face working in the food industry?
A: “I feel like I got lucky working in the food industry within a college or educational setting, rather than the usual restaurant environment. The biggest challenge we face here is just coordinating around students’ schedules! A lot of professional kitchens deal with things like extremely toxic chefs, misogyny, and can also feel pretty unsafe for queer people. I strive to keep our kitchen free of this by setting a good and respectful example for my team. Until my first year on the management side of Food Services I never fully understood why my old manager seemed so down at the end of the academic year. Every year, it is such a challenge, though an understandable and necessary one, to have to let go of amazing and enthusiastic employees once they graduate. But, it is exciting to meet new people and have a new team join during the next academic year!”
Q: What is your educational background and what motivated you to pursue a career in the food industry?
A: “After taking every hospitality course my high school offered, I went to George Brown College for their culinary management program. To be honest, me and most of the friends that I had made in the program ended up leaving after one year with a certificate in culinary skills in order to pursue other things, despite still loving food and cooking. After this I enrolled at Sheridan College and graduated with a Bachelor of Illustration. My final portfolio, of course, being filled with illustrations of the food and cocktails that I’d been creating throughout my college life.”
Q: Why did you initially apply to the SSU?
A: “I initially applied to the SSU because I wanted to be able to support myself during my education and I thought a kitchen would be a good place for me to go after I just finished a year of culinary school.”
Q: What has motivated you to work at the SSU for nearly 8 years?
A: “What has kept me motivated to continue working here is the creative freedom I experienced as a kitchen supervisor, and I'm excited to bring that same creativity into my new role as assistant manager once the Marquee reopens. Having the opportunity to grow in the company also helps quite a lot. I wouldn't have been able to get the confidence or motivation to take on more and more responsibility without the help of the managers at HMC and Davis, Melissa and Runal. They never hesitate to pick up a call from me when I have questions. However, my main motivation is to give the next generation of students the chance to experience the Marquee and SSU they way I did when I first joined the team.”
“While we do have a set menu, I was able to create my own lunch features and specials for the Marquee as well as specialty drinks and (my ABSOLUTE favourite) daily donuts for the Coffee Loft. It really brings together my love for food and creativity.”
Q: Looking back, what were some of the key milestones or achievements during your time at the SSU?
A: “As a student employee, a huge achievement for shy little Topher was finding friendship and belonging with my coworkers. They excitedly ended up becoming really good friends of mine! In fact, I met my partner, Max, at the Marquee when we were both line cooks! As a full-time employee, a relatively new experience for me, coming into this new role as Assistant Manager was the main achievement. I can’t wait to hit more milestones as I progress in this role once we’re all open again!”
Q: What is something that you wish you could tell yourself when you first started at the SSU and working in food?
A: “As a perfectionist, I would tell myself to let go a little bit and remember that there is a big difference between feeding my closest and dearest friends versus feeding a student population!”
Q: What made you decide to work in the food industry?
A: “My love of food and cooking brought me into the food industry but one day I'd really like to step off the restaurant floor and into something more like a test kitchen.”
Q: Can you walk us through a typical day during your current role at the SSU?
A: “Not much is going on while the renovations of the Marquee take place so I'll run through a typical day from last year! My favourite time to work is earlier in the day. I am not a morning person but my daily donut ideas keep me waking up morning after morning. I'll go in at around 7:30-8AM and make sure that all the equipment and cash registers are ready for service. I also check that the doors are unlocked for our opening staff to start the kitchen and coffee set up. I'll make sure everyone is close to completing their opening tasks and then brief them on the day/week specials. It's usually quiet before the lunch rush so that's when I spend a little time carefully creating a couple daily donuts and updating our chalkboards with their details. If there are any complicated or more involved ingredient preparations for the daily lunch special, I will usually spend time working on that as well. Once all the outlets are open and the rush is in full swing, I am on the floor helping out where needed. Whether it be behind the line helping cooks or expediting on the other side of the pass. However, most of my time is spent making sure we have everything in stock for the day, along with the rest of the week or if we have any upcoming catering events. Depending on what the day brings, I also place orders with our suppliers, make staff schedules and always ensure that safe food handling practices are followed.”
Q: What role did mentorship play during your time at the SSU?
A: “I had the opportunity to work with Sean during his short time at the SSU as the TRC Food and Beverage Manager, which I think was the closest thing I've had to having a mentor. He encouraged me to work on processes and there documentation to help me and my team succeed in the future. He also helped me gain the confidence to apply for the role that I am currently in!”
What advice would you give to someone who is starting out in Food Services at the SSU?
A: “Working in food is like a team sport, even when you’re on shift by yourself. When you are respectful of your team members time and efforts, you make it possible for them to treat you with the same intentions. And with such a diverse team, a little respect and consideration goes a long way even if everyone is from different cultures and backgrounds.”
Q: What are you looking forward to you as you continue your career with the SSU?
A: “As I continue with my career with the SSU I look forward to meeting and working with new people every year.”
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