Chef Dan will inspire the artist in you

Have you ever wondered how chefs create unusual and photo-inspiring cakes? This is your chance to learn some of those secrets. We are running a six-part series on Cake Decorating with Chef Dan Notley, every Wednesday evening (6:30 – 10:00 pm) from June 13 through July 18.

Chef Dan has thirty years of experience in the kitchen, a repertoire of cakes that are playful works of art, and a teaching style that puts even the most timid students at ease. He will inspire your creative side using fondants, butter creams, gum paste, royal icing and air brushing techniques on flat, tiered and sculptured cakes.   

Space is filling up quickly. Reserve your spot before June 4 by calling 905-308-9333, or email liaison.hamilton@sympatico.ca.

Questions? Call or email us for more information.

 

Pssst.. pass the message...it's quail for lunch if we get it right!

Jaime, Katy and Zak waiting in silence
in the kitchen.

When a story is whispered from one person to the next, how closely does the final message resemble the original? That’s the premise behind today’s exercise for the morning Advanced class. The students were not allowed to speak though: They told the story with their prep work.

They shopped for their own vegetables yesterday, but were otherwise in the dark about the single dish they would prepare this morning as a tag team. They waited with  blindfolds on as Chef Dan brought four fresh quails from the cooler.

Katy chopped herbs, trussed the quail and put it in the oven
after Zak and Nuno had taken their turns at the table.

Zak was first to remove his mask, and the only one to receive instruction on what dish they would prepare. He had fifteen minutes, working in silence, to pave the way for the other three students. He turned on the oven, then set to work on the mise en place, prepping the vegetables, herbs and quails. Everything was laid out in bowls to let the rest of the team know what dish they were making.

Nuno was second up. His first move was to check what veggies were prepped. With focus and speed he blanched the leeks and stuffed the quails before handing the reins to Katy, who then trussed the birds, browned them on the stovetop, and put them in the oven. By the time Jaime had sat through 45 minutes of listening to rustling, rattling and chopping, smelling the herbs, warm veggies and roasting birds she was ready to work, finishing the quail, the plating and presentation.

The point of the exercise? Working the line in a kitchen is hectic. It requires team work, careful observation, and the ability to jump in and take over, sometimes with no advance explanation. After doing this lesson a couple of times, the students have a better sense of what that will be like, and can look forward to that kind of environment with confidence. 

Nicole is overdue for a holiday!

JUNE 4 TO JUNE 20

Nicole is overdue for a holiday. Our fearless administrator and organizer extraordinaire is heading to Italy for two weeks in June to represent Canada at the World Masters swimming competitions at Riccione.

In her absence we will do our best to answer the flood of emails and phone inquiries that she handles with ease. The million other things that she juggles on daily basis to keep the Liaison Hamilton campus running smoothly will be dealt with as much as possible. If you have a non-urgent request, inquiry, business transaction or question about your books, uniform, test results or diploma, please be patient while we do our best to fill the gap at the front desk.

Building biceps (and breaking down egos) with Chef Bill

These light-as-air profiteroles
evolve from a bicep-
building choux paste. 

This week was the first in the kitchen for the afternoon Cook Basic I. Chef Bill beat us into shape yesterday– literally – insisting on the manual whipping of eggs for génoise sponge, chocolate mousse and whipped cream. The fire in my forearms by mid-afternoon was a welcome relief from Tuesday’s bicep-building lesson on choux paste (like mixing eggs into potters clay...with a spoon.) 

Monday started sedately enough with banana bread, corn muffins and shortbreads. Already in my minimal repertoire of baking, they turned out fairly respectable. From the second day on, though, the learning curve got a bit steeper.

Resty, Devon and Nathan putting the finishing touches on their mousse.

There were several lessons built into the construction of each item that we turned out (with varying degrees of success).  Tuesday’s profiteroles involved the choux paste lesson for the shell along with pastry cream for the filling. Chef’s warning to err on the side of excess for the starch was lost on me, leaving me with a runny filling for the shells and a messy challenge with the piping bag (though I heard no complaints from the taste testers).

Nathan's chocolate mousse with its base of
génoise sponge took a lot of  whipping...
by hand. 

Ego-deflation is part of the collateral damage, with génoise more like bricks than sponges, and flat, runny and less than stellar chocolate mousses. Chef’s plan will break us down to build us up while our own learning curves will help keep our egos in check. 

Around the world in one afternoon

Vi took an interest in the culinary traditions of China.

Brandon brought food from
Germany for his presentation.

Devon talked about Niagara
 wine country.

Last week the afternoon Cook Basic I class finished off our five weeks of theory with presentations on a country of our choice. Food and culture were on display as students spoke about how geography and history has shaped the culinary traditions of regions from Niagara to China.

The aroma of warm maple syrup mingled with bratwurst and pea soup in the kitchen, while the classroom was transformed to a tasting room for German beer, Niagara wine, and coconut rice from the Philippines. 

Nathan (right) gave us a taste of
Quebec with his split pea soup.

Resty told us about the history
 and foods of  The Philippines.

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.