Student & Graduate Success Stories

There are many fascinating paths to success using culinary arts training. Many people that come to Liaison College have enjoyed other careers. Graduate Kevin Phillips went from  "Military to Culinary" and is the author of award winning cookbook, The Bologna cookbook. 

The Bologna Cookbook is Kevin Phillips’s first book, and the first ever all-bologna cookbook, featuring two hundred recipes whose main ingredient is . . . you guessed it . . . bologna! 

#8 on the Globe and Mail (Cooking/Food) Bestseller List (September 20, 2014)

Winner in the Canada – English Best Meat Cookbook category of the 2015 Gourmand World Cookbook Awards

Third-Place Finish in the Best Meat Cookbook category of the 2015 Gourmand World Cookbook Awards

Lori Anne Ryan and Ryan Lachapelle met each other at Liaison College Hamilton where they graduates of Chef De Cuisine advanced in October 2017. Ryan and Lachapelle enjoyed learning together side by side. Lori remembers telling Ryan that he reminds her of Chef Michael Smith. Ryan says, "Lori reminds me of no one. She's original- one of a kind." They are both very happy being culinary professionals and discovering that combining their skills and gifts they are ideal business partners. Together with an abundance of entrepreneurial spirit, they've co-founded, Ryan & Ryan that provides fully prepared, delicious and nutritious meals, delivered directly to client's home. 

Chris Graham was "pumping gas" at work one day and said to himself, " I just can't do this anymore. Now a father and looking for a better life for himself and his growing family he took a step to investigate culinary education and found funding through GREAT. GREAT provides Indigenous funding in the Province of Ontario. For students who qualify they receive financial support to pursue their passion and create a better life for themselves. Chris graduated in 2017 after nine months with a Chef De Cuisine Diploma. Now instead of working multiple jobs to make money to make ends meet, Chris works one job he loves in culinary arts profession at the Argyle Grill. Chris says, " This change happened fast. I am really doing this and love it. " 

Graduate Paula Cromwell Montoute says," she's where she wants to be". Paula utilizes her culinary training happily employed aboard "The Fundy Rose", the ferry that travels between Digby, Nova Scotia to St. John, New Brunswick and back again. 

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