Clayton Folkers graduated from the Commercial Cooking and Baking program at NAIT in 1979. Seeking to further his knowledge in pastry arts, he spent the next few years in Europe, working full-time at Patisserie Verhulst as well as attending the Antwerp Provincial Food Institute (PIVA) in Belgium. In this time, he achieved Awards of Distinction in numerous pastry specialization programs, including pralines and chocolates, sugar work, garnishes and desserts, ice creams and frozen dessert, marzipan, cakes and pastries.
Clayton soon began competing in the World Culinary Olympics as a pastry chef for Culinary Team Canada. In 1992, they achieved ultimate culinary recognition when Team Canada was crowned the World Culinary Olympic Champions. In 1993, Clayton was honoured by his peers when he received the Canadian Culinary Federation of Chefs and Cooks (CCFCC) National Chef of the Year award, an award he won again in 2001, the same year he was awarded the NAIT Distinguished Alumni Achievement Award for his dedication and commitment to culinary excellence.
In 2007, Clayton accepted a baking instructor position at NAIT, where he readily shares his knowledge and experiences from travelling, working and competing on 6 continents. Clayton also coaches and mentors students and professionals alike as they prepare for competition as part of Culinary Team NAIT, Culinary Team Alberta, Culinary Team Canada and Baking Team Canada. Clayton has been a pastry judge for culinary competitions across Canada and internationally, most recently being appointed as Canada’s pastry judge representative for the 2016 Culinary Olympics in Erfurt, Germany.
Dedicated to lifelong learning and the pursuit of knowledge, Clayton has most recently completed the Ice Cream Technology Course at the University of Guelph, Ontario.