Meet the new high-profile chef guiding students at Okanagan College

For foodies and fans of cooking shows, the name Ruth Wigman may be familiar.

The chef most notably appeared on Food Network Canada’s Top Chef in 2014, and was recently on season 27 of Beat Bobby Flay in January 2022.

Now, Wigman is bringing her pedigree as the Executive Chef at Infusions Restaurant in Okanagan College.

She will be working closely with the Culinary Arts students, helping them get first-hand experience in the kitchen.

“We actually do 15 weeks in the restaurant. That is quite a long time for students just to get their feet wet and try,” Wigman told Kelowna10. “I know for myself, when I went to culinary school, we had a restaurant component as well, but it wasn’t overly long. Fifteen weeks gives you a good understanding and you start getting your muscle memory, the kitchen lingo, and how to communicate in a kitchen.”

Wigman’s resume includes stops at world-class restaurants like Bistro Sofia in St. Johns, Newfoundland and Labrador, and several Fairmont Hotels, like the famous Jasper Park Lodge and Southampton in Bermuda. She recently completed a stint at the Fairmont Vancouver Airport, where she was the executive sous-chef.

Beyond the quality of cooks at OC that drew her to school, was the chance to work in a region fully immersed in fresh, local produce and products.

“I had come here a number of years ago for a culinary competition and I was shocked and actually in awe of the products we can get here,” she explained. “It’s just phenomenal, and the quality of them as well. This town really is a foodie town.”

Aside from the repertoire and resume she brings to the program, Wigman has always enjoyed mentoring different people and giving them real life experience for the culinary world.

“Over the years I’ve noticed my interest has changed from me trying something new and succeeding at it, to, I like to see other people succeed. And that’s where my success is coming from,” she said. “Do I still love learning new things and trying new products? Absolutely. But just seeing it on other people’s faces of something they’ve learned or a trick they’ve picked up or a new skill they homed in on, is pretty cool and super rewarding for me.”

And what has kept her going in a 20-year career?

“Honestly, I just enjoy food,” she said with a smile. “I honestly really do love food and I like engaging with farmers, students, other food people, and even my husband, he was a chef as well.”