Richard Delve
Military service was never really a first choice for Master Corporal (Ret’d) Richard Delve. After completing high-school, Delve undertook a Geology degree. While he was interested in the topic, University setting was just not a good fit. “I am not a sit down and study type of person,” says Delve.
He started to look at college courses, and enrolled in a two-year culinary program at Humber College in Toronto, Ontario. “I always enjoyed cooking, even when I was younger. So I thought, ‘hey, I can do that!’”