Alumni stories- A golfer in chef whites

photos by Terry Asma; 2020studios

Chef Fred Smith is relaxed in the kitchen at Paris Grand Golf Club, even as a tournament gets ready to roll out on the course. Despite his mature years, he doesn't look like a man ready to slow down. 

"I've always said I'll leave when it stops being fun," says the Executive Chef, a graduate of Liaison Hamilton. 

He had already worked a full career- thirty-two years as a production mechanic with American Can Company & Ball Packaging - when the Hamilton factory where he was working shut down in 2000. Being an avid golfer, his first reaction to layoff was to head to Glancaster Golf Course. He hit the fairways three days a week, not to golf, but to cut the grass. When the season came to a close, he decided to pursue another of his passions – cooking.

His strategy for getting connected in the culinary field? He enrolled at Liaison Hamilton, immersed himself in his studies, and jumped on every opportunity to help with errands and catered events.

“I would advise all students to volunteer for every benefit function they can. I received several job offers from chefs during these events. You don't earn pay but the experience is a gold mine. Other chefs see you perform, you gain experience, and networking is invaluable in this business.”

Despite his expanding network, he planned to go back to cutting fairways after graduation. 

“Gene (co-owner at Liaison) really encouraged me to find work in a kitchen. He kept telling me, ‘You’re really good at this. You should try it out for a while.”

Chef Fred graduated top of his class in 2001, and landed a breakfast cook position at Glen Abbey Golf Course in Oakville.

“It was my first time in a professional kitchen, and stressful to be thrown in with the wolves.” Once he found his footing, though, he moved to Scenic Wood Golf Club. He has been Executive Chef at Paris Grand now for five seasons, handling weddings, banquets, parties and tournaments with his kitchen staff, and taking advantage of the free golf when he gets a few hours off.

Reflecting on his second career with satisfaction, he credits much of his success to the chefs that trained him. Still he has some cautionary words for anyone new to the culinary field. “It’s long hours and a lot of work for low wages and little thanks. If you don’t love it, if you don’t have the passion for it, get out now.”

Click here to see our video on Chef Fred Smith. 

Gearing up for the final stretch

BEFORE: students' evaluation depends
on matching the dish to its rightful owner. 

AFTER: Chef has to try them all, but a
spoonful is all he needs to determine
if the soup is done right.

Gearing up for final, practical exams, Chef Bill challenged his Basic students with a couple of black box days, named for the culinary competitions that present competitors with surprise ingredients, and a short time-frame in which to produce a dish from them. Our students were kept in the dark about what they would cook, though they had already learned how to prepare the dishes at some point in their lessons.

Tom works with melted
chocolate for his mousse

As they set up their stations, ingredients were revealed: all the fixings for cream of mushroom soup and chocolate mousse with Genoise sponge. The deadline for the first – 45 minutes, no more, no less – presented hot, in a warm bowl. The timing for dessert: finished, ready to unmold and plate the following day, when they also had the challenge of producing a risotto and a main course of stuffed chicken supreme.

Joleen whips egg whites for her Genoise sponge.

These challenges were a lead-in to exams last week, both hands-on and written. As the last pen was laid down, the knives laid aside and the ovens shut down, silent tension made way for giddy relief. For better or worse, exams are over.

The best homegrown beer & burgers

Liaison Hamilton is partnering with Steam Whistle Brewing and Delft Blue Veal, challenging students to create the best veal and beer burger ever! The Beer & Burger Challenge is being broadcast to all eleven Liaison campuses, with separate categories for current students and recent graduates.

Steam Whistle Brewing is supplying the Pilsner for competitors to incorporate into their burgers (their barley or hops can be used in lieu). Delft Blue is following suit by providing veal from their farm in Cambridge, Ontario.

Creativity and innovation, flavour and presentation will be under the microscope on Tuesday May 15, when at least a half dozen students compete at the Hamilton campus. Two finalists will proceed to the final challenge on June 13, competing against students and alumni from eleven Liaison campuses at the Delft Blue headquarters in Cambridge.

The learning curve is just beginning

Beatrice (left) graduating from Chef de Cuisine
(with Liaison director Murline Mallette)

Brianne hopes to enter the
Armed Forces to cook for the troops.

There were no caps to toss in the air, but spirits were high and the atmosphere was exuberant. In front of seventy guests, 25 students dressed in their chef whites congregated at the college on Wednesday night to receive their Culinary Arts diplomas.  Despite many months of intensive training, late nights of research, reading and study, their diplomas are just the beginning of a lifetime of learning. 

Joda (centre)  graduated from Cook Basic I (with
instructors Chef Bill (left) and Chef Dan (right)

The Chef de Cuisine and Cook Advanced II students went beyond the diploma curriculum, spending at least another four months practicing and refining what they learned in Cook Basic I, studying advanced skills for managing a busy kitchen and running a business of their own.

Nuno & Gerson

The chef instructors took advantage of their last opportunity to roast the students they had tutored through their studies, highlighting some of their most comical blunders. Murline, ever-the-mother, played her tough-love card, pushing her wards once again to check the job boards, work up their resumé, and visit her office to take advantage of her connections in the food world.