Culinary Bootcamp will whip your kitchen skills into shape

The atmosphere in the college can feel a little tense as the afternoon Advanced class nears their final exams. At the same time, afternoon Basic class is approaching their deadline for their all-consuming, research- and calculation-intense menu project.

Culinary Boot Camp, in contrast,  helps offset the intensity of the diploma programs. The weekly recreational classes lend levity and balance to the school. Laughter spills from the kitchen as amateur cooks -from 18 to 80 years young – share their love of food while learning knife skills,  recipes and new techniques.

Mushroom ragout in the works
 at Culinary Boot Camp.

Our current Boot Camp is fully booked through mid-December. We have just introduced a 10-week springtime program, though, to run from March 13 to May 15, 2013. There’s nothing quite like a warm and fragrant kitchen on a 

cold and rainy spring evening, but you’ll have to start planning now. Classes fill quickly. Hope you can join us.

Food dreams come in all shapes and sizes....

Graeme Smith graduated from Liaison College Hamilton in 2009.
photo courtesy of Terry Asma, 2020studios

Gorilla Cheese was not the first food truck business in Hamilton, but owners Graeme Smith and Scott Austin might have been the first to announce their ever-changing location on Facebook and Twitter. It’s this urban-savvy marketing combined with their innovative curbside menu that attracts great crowds wherever they set up shop.  

The inspiration for Gorilla Cheese’s gourmet grilled cheese sandwiches took flight while Graeme was studying at Liaison College Hamilton.

“Originally I developed the project as a restaurant,” he recalls. After graduation, he was ready to follow through with his plan until his long-time friend got him thinking outside the box. “Scott came up with the idea of a food truck. We started researching the same day. I had no idea until then that they were such a massive trend in the United States.” 

Gorilla Cheese’s popularity is no accident. With a small crew of employees they work long hours in a hot truck, producing comfort food with a twist. Who would have thought a grilled cheese sandwich could create such buzz? By adding things like bacon, apples and maple syrup (the Lumberjack), or turkey, pear and cranberry sauce (Quirky Turkey) to the requisite cheese and bread, they have elevated the status of North American street food to a new level.

After just one year in business, the demand for their portable menu has outstripped their one-truck capability. “It kills me to turn down so many functions,” says Graeme. Their second truck is on order, and should hit the streets in late 2012. “Another truck will let us travel out of town, or be in two places at once in Hamilton.”

That’s great news for fans who check their phones before deciding on lunch, and for the rest of the Golden Horseshoe hungry for a twist on tradition.

You can follow the Gorilla Cheese schedule or check out their imaginative menu at http://gorillacheese.wordpress.com

Twitter: @gorilla_cheese

There's always a crowd waiting in line for Gorilla Cheese's
gourmet grilled cheese sandwiches.

Baking week... sweet!

Focaccia with caramelized onion- one of

the bread techniques that students learned during 

their baking week.

When Cook Basic students move from classroom to kitchen, Chef Bill Sharpe puts them through their paces with baking, sugar work and chocolate work. The first hands-on week is chock-a-block making a variety of breads, fruit tarts and pastries. The lessons are fast-paced and fun, incorporating a number of formulas, techniques and principles that will follow students throughout their careers. 

Chef makes it all look like child's play, but kneading and proofing doughs, hand-whipping creams and batters and getting just the right temperature to bring sugar to a pliable, caramel state all take patience, practice and good timing. The outcome on first attempt is rarely perfect, but is usually delicious, and the lessons are always priceless. 

See our Facebook page for more photos.

Spencer works on a garnish of

caramelized sugar. 

Chef's Table - September 27, 2012

Nathan, Devon and Resti created a six-course meal that was big on fall-harvested vegetables and fruit (five of the courses featured apples). They served a dozen guests, invited to join Liaison's chefs in critiquing each course and the overall presentation and creativity of the meal.

The entree for the evening: Braised stuffed veal breast,
served with a warm Brussel sprout salad and root vegetable chips,
placed on top of a scallion mousse. 

Check out more of Nicole's photos on Facebook.