Ryan Whibbs

Ryan Whibbs is a Lecturer in the Culinary Arts program at Southern Alberta Institute of Technology (SAIT). With a PhD in history from York University, his career spans industry and academic roles including culinary educator, administrator, and researcher. He teaches courses like Quick Service Cooking, Nutrition, and Culinary Diplomacy & Anthropology.

• Red Seal Cook (2002) after apprenticeships in Canada and Europe
• Bachelor’s in History (Trent University, 2006)
• MA (2007) and PhD (2015) in medieval aristocratic cookery (York University)

His research focuses on the interplay between cooks and culture, examining both historical contexts (e.g., medieval French/English households) and modern culinary education systems. He employs ethnographic and mixed-methods research, viewing the “industry as lab” to connect practical training with cultural significance.

His scholarly work includes peer-reviewed publications on topics like historic recipe analysis, apprenticeship systems, and contemporary culinary pedagogy. He has presented at international conferences on subjects ranging from medieval food laws to indigenous plant sovereignty.

• Scientific Awards: Heraldic emblems granted by Governor General Mary Simon (2023)
• Grants: Co-Investigator for SSHRC Insight Grant “Tasting the Global City” (2016-2020)
• Advising: Co-supervisor for David Cleary (Athabasca University) and second reader for Luciana Godoy (University of Toronto)