 Liaison College offers Canada's only Personal Chef Diploma program. Personal Chefs are a growing segment of the foodservice industry and are not only for the rich and famous. Here's what Jenny Jones had to say about her career in a recent interview:
When did you know you wanted to be a chef?
I have always enjoyed cooking, even as a child, but restaurant hours are not for me, so when I heard about Personal Chefs doing meal plans during the day, I thought it was great. Even Dinner parties aren't too late for this early to bed - early to rise type of person.
Who was your inspiration?
My Mother was a great inspiration. She was always collecting new recipes and trying them out on her family. I do the same. Early on I was inspired by Martha Stewart and Nigella Lawson, too.
Most memorable kitchen moment?
Whenever someone tells me they enjoyed the meal I have cooked for them.
Favourite recipe? why?
The newest one. I love trying new recipes and when a new one works out that is my favourite and I keep preparing it till it's perfect.
Most forgettable moment - disaster?
Whenever I forget an ingredient to a client's home, but when I figure out how to rescue the recipe without it, it turns into a positive experience.
Your words of wisdom to a future chef?
Go with your passion and find your spot in the industry.
How did Liaison College help you?
Liaison College gave me the knowledge to be a Personal Chef. The hints and tips that would have taken forever for me to find out on my own. As well as the background with food safety and sanitation.
Feature article on Chef Jenny Jones (pdf)
Feature Graduate: Amy W. – Toronto Downtown Campus
May 4, 2006 – A Natural High
 Amy W. is a graduate of Liaison College. She completed the culinary program under the watchful eye of Chef Mick Elliott c.c.c. Amy now hangs her whites at the CN Tower where she is a Kitchen Attendant in the Pastry Department. Amy comes to work every day with about 90 other brigade members and works magic with pastries and desserts in the Tower’s subterranean kitchen. Here’s some dialogue with Amy:
What cook has had the most impact on your career? My aunt; she’s a wonderful chef. She makes pies like crazy! Now she’s doing it professionally as a caterer.
What chef’s tool could you not live without? My chef knife; I use it for everything! Even in pastry – we cut fruit, cold butter ….
What’s your favourite recipe? Chocolate Chip Squares – I can have them oven-ready in 10 minutes! My friends love them and so do I --- it’s like a big chocolate chip cookie. I’ve been making them since I was 10 years old.
Ever seen an ingredient that threw you for a loop? Gooseberries. I had to do a practical test to get my job here and gooseberries were on the ingredient table. I wasn’t sure how to work with them and now I use them all the time. They’ re pretty, but very sour … gritty.
What advice would you give to students starting their culinary career? Learn from everyone – everyone has new tips and tricks. Even your classmates at school … Love what you do …. I love coming to work!
Chef bites from Executive Chef Peter George – the big cheese at the CN Tower:
When asked what he looked for in a new hire for his kitchen brigade, Chef Peter didn’t miss a beat and told me the following …. Listen up job seekers!
- Must want to cook
- Must have a passion or spark
- Know your tools and knife skills
- Pride in your profession
- Focus and drive
- Willingness to learn
- Punctual and excellent attendance
- Education/training
- Health and safety
Every February, the CN Tower holds a career fair to gear up for their busy tourist season; there are over 400 employees in the tower and almost 100 are in the kitchen alone. If you want to start your culinary career at the CN Tower, you will have to complete a written and practical test along with 3 interviews.
Fun Tidbits:
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The CN Tower has 2 kitchens – 1 in the base of the tower and 1 at the top – the restaurant at the top is where all the cooking is done. How do they get natural gas up 114 floors? They don’t!! All cooking is done on induction stoves!
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Each Sous Chef has a specific duty in addition to kitchen management. Duties such as hiring, kitchen repairs and purchasing are done by the Sous Chefs.
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The Exec Chef, Peter George, may go for weeks without entering the kitchen – he has just spent the last few weeks creating an entirely new menu that is being launched!
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The CN Tower has a scratch kitchen and they do functions for large groups … they were getting ready for a group of 1500 this weekend!
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Chef Peter has created an amazing herb garden …. The tower grows many of its own herbs and edible flowers. They also participate in community gardening!
Just thought i would drop you a line to let you know how great your course is. My daughter Sonia went to school there and has more knowledge than the Houston culinary arts grad she works with (the woman doesn't know how to butterfly shrimp). Sonia got a big giggle out of it. If I had sent her there it would have cost 100,000 dollars. Any way thought you should know and I am very proud of her and the school she attended. By the way she is working at a country club outside of Houston and was hired immediately upon presentation of her resume.
- Kelly McNicholas
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