Page 44-45 - CIO_AUG-SEPT_2013

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CANADIAN INDUSTRY ONLINE - AUG/SEPT 2013
The College is licensed and regu-
lated under the Private Vocational
Schools Act and the Ministry of Edu-
cation and Training in the Province of
Ontario. Programs are registered and
approved by the Private Institutions
Branch of the Ministry of Training,
Colleges and Universi-
ties—holding the College
and its instructors to a
very high level of prac-
tice.
The College of-
fers training from many
convenient Ontario loca-
tions, and according to
the College’s website “each campus
offers our professional training pro-
grams yet each of our chef instructors
has unique culinary talents to enhance
their teaching.” Campuses are located
in Whitby, Oakville, Brampton, Toron-
to (both downtown and west), Ham-
ilton, Barrie, Kitchener and Vaughan.
Programs include basic and advanced
cooking, Chef de Cuisine, Culinary
Management, Specialist Chef, Hospi-
tality Administration, and the College
also offers a Personal Chef Diploma.
Within the parameters of their
programs, Liaison can also cater to in-
dividual interests, such
as pastry making, and
students can review
chef bios online.
It is this type of innova-
tion in education that
has made Liaison so
successful.
We have a solid foun-
dation here at the College for program-
ming,” Rudy Florio states. “The focus
now is on where the food comes from
and where it’s shipped, and food al-
lergens. So many concerns are promi-
nent in today’s food culture and one
of biggest is the sustainability of food
so that will influence our training and
courses,” Mikler adds.
FEEDING PASSION
Because cooking is such a per-
sonal experience and chefs have to
be dedicated, creative, and incredibly
hard working, Liaison strives to foster
students’ passion for cooking.
Everyone’s goal, no matter what
industry you’re in, is to find something
you can do on a day-to-day basis that
you don’t consider a job,” Mikler com-
ments. “Cooking is an expression of
yourself and culture – it’s a celebra-
tion. At Liaison, we’re feeding a pas-
sion: we’re helping people take up
cooking on a professional level to earn
a living.”
Many students leave their day
jobs to take up cooking full time, af-
ter many evenings at Liaison classes.
Some even call it “kitchen therapy.”
Mikler notes, “We see every day how
someone expresses their creativity in
the kitchen.”
WORKING WITH INDUSTRY AND
COMMUNITY
The amount of success that Liai-
son has had in educating next genera-
tions of cooks can be seen by the thou-
You would be hard
pressed to find a
kitchen that doesn’t
have a connection
with Liaison.”