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. 

Chef Elaina Ravo makes us gush

Chef Elaina Ravo amongst the books that she loves best.

We train a lot of chefs here at Liaison College Hamilton, and meet many more who do great justice to their chosen craft. We are proud of all of our graduates, but we don't often melt into a barrage of superlatives. Chef Elaina Ravo, though, is worthy of all the accolades we can summon, and we are extremely happy to count her amongst our graduates.

Chef Elaina's story is the latest in our series of alumni profiles on our website. Check out this recent addition to our pages (Graduate Success Stories), and get in touch if you, or someone you know, has a story to share.

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.