Brampton Campus

350 Rutherford Rd. S.
Brampton, ON, L6W 3P6

   Tel: 905 460 8555
   Fax: 905 450 2713
   Email us today!

About Liaison College Brampton

Liaison College is the largest trainer of cooks and chefs in Ontario. Founded in 1996, we are known for the strengths of our programs, our instructors and graduates.

Our Culinary Arts Diploma programs are designed for people who love to cook and want to learn more. Whether you want to be a great cook or a professional chef, Liaison College has a place for you.

 The Top Five Most Asked Questions

1. What is the best part about being a chef?
2. What is the worst part about being a chef?
3. What do you look for when you are hiring a food service worker?
4. Any words of advice?
5. Tell us about your place of work and your duties.

  
Chef Dean Michielsen

1. I get to eat for free! I get to do something I enjoy doing. It changes everyday so it’s always fresh and always changing.  I’m always busy and the days fly by.
2. It’s hard to work holidays and special occasions.  A chef rarely gets a weekend off.
3. Passion and willingness to learn. Willing to sacrifice their hours and committed to the trade – might not be able to take breaks at proper times or at all.  Must be willing to be flexible.
4. Remember that it’s not like the TV shows.  It’s not glamorous, it needs hard work. Sometimes, you might not have an unlimited budget to work with.  You might have to follow more rules than you prefer to follow.
5. Kitchener Comfort Foods – production of pre-made meals for a not-for-profit food store.  Previously, Chef Dean Michielsen was Executive Chef at Whistlebear Golf and Country Club and before that, at Outback Steakhouse in Kitchener.

Chef Danny Duchesne

1. Using creativity
2. Long hours
3. Self-confidence
4. Be aware that it’s really hard work – long hours, weekend work, and holiday work.
5. New Dundee Emporium - Orders supplies, makes the food, plans the menus, does the scheduling and trains the kitchen employees.

   Chef Nancy Panasiuk

1. You are always learning. There are always new ways to do things.  You can get as creative as you would like.  There are so many opportunities from being a private chef in a client’s home or cottage, working in hotels, cruise lines, resorts like fishing and hunting to tropical locations.  There are seasonal jobs.  You can work the summer in the west then fly to New Zealand and work for their summer.  The opportunities are endless.
2. The worst part is the hours. You need to be prepared to work a lot of different shifts, hours with no breaks, and build your way up to a good wage.  Starting out, wages can be low.
3. Someone who is easy to train to my way of doing things.  Easy going, not quick-tempered.  Someone who wants to learn and be creative.
4. Really decide if this is for you.  Be prepared to learn all places of business have different bosses.  No chef is the same.  If you fail, try again and don’t be discouraged.  Hold your tongue.
5. I own my own business.  I design menus, do marketing, bookkeeping, shopping, prep work, cooking, cleaning, hire staff and deal with all clients.  I pay the bills, design my website, look after rentals, answer the phones, teach and so on.  My business is Forks of the Grand Personal Chef. www.forksofthegrand.com

   Chef Angela Polla

• As a Personal Chef, I have the options of setting my own schedule, working when I want or need to. I love the creativity involved - creating new tastes - and experimenting with different ingredients.
• Working in a restaurant - the hours are long and hard. Hate clean up, and mountains of dishes.
• Neat and clean appearance, manners, ability to follow instruction and take initiative when required.
• Be prepared to start at a relatively low salary/hourly wage, and to experience long hours, and sore feet. You must love what you do!
• Self employed, I do it all and occasionally hire help to serve, load, and clean up.  Interview clients, suggest meals and menus, plan, shop, organize, bring ingredients, utensils and food to the venue, cook, serve and clean up. I have taught the Personal Chef program in the past and am now involved in recipe development for a food manufacturer.

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