Will you be sitting at our next Chef's Table?

Our Chef's Table quiz closed at midnight on April 23. Here are the answers to the questions that we posted.  We will announce the name of the winning entry on the afternoon of April 24, 2014. Check your email to find out if you will be dining at our next Chef's Table on May 8. 

WEBSITE QUIZ ANSWERS

1. According to Executive Director Murline Mallette, what does a culinary school give you?

(a grounding, the basics)

2. How many hours does a person have to work in the industry before they can acquire their chef’s papers (Red Seal)?

(6,000 hours)

3. Who is our newest chef-instructor for Cook Basic classes?

(Chef Steve Djerfi)

4. What is the name of our Liaison Hamilton graduate that worked in a tree-planting camp in British Columbia?

(Chef John Paul (JP) Mooney)

OK Advanced students, show us what you've got....

Chef challenged our AM Advanced students today to put their knife skills on display. To accompany their duck l'orange, they had to turn out allumette (matchstick) potatoes, fluted mushrooms, tourneed parsnip, glazed carrot flowers and a garnish of bias-cut green onions, with buttered green beans alongside. To up the ante he also took away half of the prep tables that they would normally use.

Eat first with your eyes: Nelita's duck l'orange
is enhanced by her knife and presentation skills. 

Spice of Life (...needs a little more salt) - Fundraiser

OUR "SPICE OF LIFE" EVENT HAS BEEN POSTPONED UNTIL JUNE. PLEASE CHECK BACK HERE SOON FOR OUR NEW DATE.

Spam- For entertainment value, it doesn't get better than this...

There are all kinds of perks associated with working at Liaison College Hamilton, not the least of which is the food that students offer us for lunch on a regular basis. Nothing beats Spam days for entertainment value, though. Before Chef reveals this secret ingredient to Advanced students, staff often huddle in the kitchen, waiting for their first reaction.  Who knew this processed meat could be so priceless?

Nelita's a bit unnerved by the can of processed pork product
that she has to turn into a meal fit for fine dining. 

Really? We have to taste it too?

Can't wait to see what Sarah can make with this humblest of ingredients. 

We are throwing a fundraising cocktail party in honour of Chef Bill Sharpe! 

Join us for cocktail hors d'oeuvres and sweet things- many of Chef Bill's favourite recipes. 

Saturday, May 10, 2014

7 to 11 pm

at Liaison College Hamilton

(Jackson Square)

 $30/person 

All proceeds to Chef Bill's family.

More information coming soon. Watch this site for details. 

Whetting our appetites...

Last week the PM Advanced students turned out some tasty morsels to fire up an appetite. Each day they were challenged to turn out at least ten appetizers, with no repetitions from one day to the next. By Thursday they were in the groove, demonstrating their skill, speed and creativity as they plated at least a dozen appetizers each within a two-hour time frame. By the end of the day, staff were standing by, waiting for Chef to finish tasting so they could do some sampling of their own.

Tony does a last minute touch up on the rim of his soup bowl.
He created 15 appetizers on Thursday afternoon.  

Rattakone adds some sweet corn to his salad. 

The countdown is on...

Often a hectic and happy place, the kitchen at Liaison Hamilton today is infused with a tension that speaks volumes. Our A.M. Basic students are getting ready for their final practical exam, prepping ahead as much as possible so their time in the kitchen tomorrow will run as smooth as clockwork.

Conferring with their colleagues is not an option, as silence is the order of the day. Their heads are down, their minds are focused and their real estate is limited to a half table each. Today they can consult their notes. Tomorrow, with strict deadlines for each course they turn out, all eyes will be on the clock, and they will be relying on their training and their memories to guide them to the finish line.

Sarah readies the ring molds for her chocolate mousse.   

Kitti uses an acetate strip to transfer a coating of
chocolate onto his mousse.  

Marlene preps all of the vegetables that she will need to accompany her main dish. 

The ground rules: no talking, contain your work
to just one half  table and five stove burners, and set aside
everything you'll need for tomorrow's meal. 

Bianca carefully weighs the chocolate she needs
for her dessert.