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. 

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.