It's true! The way to our hearts...

...is through our stomachs, and our newest chef-instructor has found the most direct shortcut. Chef Steve's AM Basic students made this cinnamon raisin bread pudding from last week's left over cinnamon rolls. Served in a puddle of crème Anglaise and salted caramel, it made for quite a decadent brunch.

And the winner is....

Congratulations to Kimberley Blackett - She and her guest will join us at our next Chef's Table gourmet eight-course dinner on May 8, 2014.

Thanks to everyone that entered our latest quiz. Visit our blog, Facebook page and follow us on Twitter to stay tuned for your next chance to win.

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.