The Culinary Institute of Canada
4 Sydney Street C1A 1E9 Charlottetown, PE, Canada

Meet Chef Linda Hellingman! Originally from Carlisle, Ontario, Chef Linda first started working in the culinary industry at a local arena snack bar. She has come a long way since then, joining The Culinary Institute of Canada in 1997 and is now currently the Cold Cuisine, Pasta and Legumes first-year instructor. Chef Linda has had many proud moments in her career but she is most proud of overcoming the struggle of working in a male dominated profession and tackling head on ...all the challenges that came her way. Her advice for aspiring cooks is to be passionate and learn all that you can. All the kitchens that I have worked in have given me the best and sometimes the worst memories. With each memory, you have to step back and analyze what happened and grow from them. Never let yourself get too high or too low from your experiences. Keep moving and learn what you can.

Meet Chef Kyle Panton! Chef Kyle, a Culinary Institute graduate himself, and one of the newest additions to the CIC family started teaching the Entry Level Cook Program at the beginning of 2020. The Belfast, PE, local started working in a restaurant for his mother at the age of 15 as a dishwasher but quickly began to cook, realizing this was his calling. ... After graduating from the CIC, Chef Kyle apprenticed in Toronto under David Lee of Nota Bene and Victor Berry at Splendido and the County General. In addition to teaching the Tourism Industry Association of Prince Edward Island Entry Level Cook Program, Chef Kyle is the Executive Chef at Sims Corner Steakhouse, The The Brickhouse Kitchen & Bar and Fishbones Oyster Bar in Charlottetown. Chef Kyle also runs an organic produce farm called One Vision Farms One Vision Farms LTD. that sells to local restaurants, at farmers markets and produce boxes directly to customers. Now, after 17 years of working in the culinary industry, Chef Kyle has some advice for aspiring cooks. Practice makes Progress not Perfect. Make sure you're practicing your techniques the proper way so that they become second nature and then you can continue to grow. One of his favourite memories was being part of Forage PEI and helping to put on a roving feast at the Inn of Bay Fortune alongside other amazing individuals from Canada’s food scene. Top 3 favourite foods in no real order 1) Pepperoni Pizza 2) PEI Blue Dot Beef Ribeye 3) Berkshire Pork Chop Holland College Foundation & Alumni

Meet Chef Kimball Bernard! A Charlottetown local and 1988 Culinary Institute graduate himself, Chef Kimball has come a long way from the humble beginnings of a dishwasher. Chef Kimball started working as a Research and Development Chef at Canada’s Smartest Kitchen in 2005 and has been a Chef Instructor for the Culinary Institute of Canada since 2011 where he teaches Culinary Trends and International Cuisine. In his 40-year career, Chef Kimball has travelled and cooked acros...s the world representing Trade Team Canada and The Culinary Institute of Canada on trade missions. One of his best memories was from working on a trade mission to Mumbai, India, where they presented Atlantic Canadian seafood to Indian food buyers at The Taj Palace Hotel. I was trained in classical French cuisine and really enjoy that style of food but through travel and teaching international cuisine, I have many favourite foods from around the world and could never pick just one. Chef Kimball’s advice for aspiring cooks is to dream big and work hard. Set very high goals and try to achieve them! Holland College Foundation & Alumni

Meet Chef Kevin Boyce instructor of Advanced Butchery and Modern Charcuterie at the CIC! Originally from Ajax, Ontario, Chef Kevin studied at George Brown College and spent the next 5 years at Jasper Park Lodge in Alberta. He then moved to Australia where he worked first as a sous chef in Sydney and then at Daydream Island Resort in Australia's Whitsunday Islands. After returning to Canada, Chef Kevin spent 3 years at the Queens Landing Hotel in Niagara-on-the-Lake. Feeling... the draw to Prince Edward Island, Chef Kevin came to the Island and started working at the culinary Institute in 2003. After 35 years in the industry, Chef Kevin has some advice for aspiring cooks: Be passionate with everything you do! Having worked at a steakhouse as one of his first industry jobs, it comes as no surprise that his favourite meal is a medium-rare ribeye steak! Or a good burger and fries! Although teaching aspiring cooks is a special gift in itself, Chef Kevin says the proudest moment in his career was coaching the Culinary Youth Team Canada to compete in the 2020 IKA Culinary Olympics in Stuttgart, Germany, where the team won 2 gold medals!

Meet Chef Hans Wicki, instructor of the first-year Stocks, Soups, and Sauces program! Born, raised and trained in Switzerland Chef Hans’ first job was at the age of 14 was as a dishwasher/prep cook. He then went on to complete the Canadian Certified Chef de Cuisine course in 1994 and began working at the Culinary Institute of Canada in September 2001. Having worked in the culinary industry for over 40 years, Chef Hans says the proudest moment in his career was being one of... the chefs selected to cook for the World Leaders at the 1995 G7 Halifax Summit. Another of his favourite memories was cooking for Jim Carrie while he was filming in Nova Scotia and having the opportunity to share a few words with the film star about the meal he prepared for him. Chef Hans’ advice for aspiring cooks is to listen, learn and have fun and that the best meals in his opinion are made from scratch with seasonal products.

Meet Chef Andrew Nicholson! Originally from Summerside, PE, and a 1993 Culinary Institute graduate himself, Chef Andrew has been working in the food industry since 1986 with his first job being at Hank’s BBQ Chicken on the Cavendish Boardwalk. Chef Andrew started teaching Block Release at the CIC in 2008 and now teaches the second-year Catering Operations and Special Events program. Chef Andrew’s favourite culinary memory was cooking a traditional lobster bake for the Duke... and Duchess of Cambridge, Prince William and Kate Middleton, during the Royal Tour of Canada in 2011. We were at Dalvay By the Sea on the beach where I would demonstrate how to do a Lobster Bake and it was overcast and raining on and off all morning. The weather was not great and they almost cancelled. As I was explaining the set up and how to's of the Lobster Bake, I was cleaning the tail of a lobster for the Duchess and she asked me what I was doing. I replied that I was ‘cleaning the excrement from the tail as it can be unpleasant to eat.’ Prince William hearing bits of the conversation, asked me what that was called so I tried to be pleasant and polite but at the end of the day I explained to the Prince that ‘we call that sh*t around here!’ Indeed my proudest moment! Don’t believe it? It was captured live on the news! https://www.youtube.com/watch?v=nhM-tbApWSM Chef Andrew has found that the countless extraordinary experiences he has had can made up for the hardships working in the culinary industry can present on a daily basis. I've cooked for many of the Royal family, I've had the pleasure of participating in a dinner service at James Beard House in NY City. In competitions, I've represented Canada as a Junior Chef in Johanesse Burg, South Africa in 1997. Most recently in 2015, I was given the opportunity to host the cooking show Kitchen Uncovered for Holland College, CIC and Bell. Check out the Kitchen Uncovered episodes here: https://www.youtube.com/user/KitchenUncovered/videos Chef Andrew’s advice for aspiring cooks is very honest and straight forward: Brace yourself for a roller coaster of a ride! You're either going to love this industry or hate it and I don't mean today! I mean every day! Every day brings forth challenges and no two days are ever the same. Be honest with yourself. This industry is going to test your limits each and every day. Not being able to narrow down a favourite food, Chef Andrew says he likes everything, which is a large reason why I like to cook so much. I really enjoy projects that take time and effort. My favourites are Lobster bake; I like the flavor of the wood smoke and sea salt in the lobster meat. I like whole pig roasts as the whole hog bastes in its own juices as it cooks. I like deep-fried turkey as it is fast and does not dry the turkey out.

It is with heavy hearts that we share the news of Anita Stewart’s passing. Anita had a profound impact on more than one generation of chefs and foodies alike. A Culinary trailblazer and pioneer from the very beginning, she had a profound impact on culinary education in this country, bring the conversation on Canadian Food culture to the classroom. Her love for Canada’s ingredients and the people that raise it up formed her world view and were part of her soul. Recently, Ani...ta shared herself with our students and drove home her belief in what we do and the importance of them sharing their own food stories, and by doing so continuing to collectively give Canadian cuisine a voice. Her words will continue to echo through our halls here for a long time to come.

Meet Chef Hans Anderegg! Starting his apprentice in Switzerland in 1970, Chef Hans earned his Red Seal in 1973 and again in 1982 for his Canadian Red Seal before beginning at the Culinary Institute Canada part-time in the fall of 1988 and later becoming a full-time instructor in August of 1990. Chef Hans was the second-year Advanced Butchery and Modern Charcuterie instructor for a number of years but will this year, take over the first-year Meat, Poultry and Seafood Butche...ry class. Chef Hans says one of his proudest moments in his more than 50 years in the industry was coaching the Canada National Junior Team who became the World Junior Champions of ScotHot, the World Junior Culinary Grand Prix in Glasgow, Scotland in 2007. Chef Hans’ advice for aspiring cooks is to always learn as much as you can and never stop learning. Chef Hans says one of the proudest moments in his more than 50 years in the industry was coaching the Canada National Junior Team who became the World Junior Champions of ScotHot, the World Junior Culinary Grand Prix in Glasgow, Scotland in 2007.

Meet Chef Christian Machsteiner! Chef Christian says some of the proudest moments in his 42 years in the industry were winning Best Wedding Cake at a culinary competition in Montreal in 1987 and setting up the Pastry Kitchen in the new Hilton Beijing, China, in 1993. Chef Christian was also a coach for the recent 2020 Culinary Youth Team Canada where they won 2 gold medals at the IKA Culinary Olympics in Stuttgart, Germany. Chef Christian’s advice for aspiring pastry cook...s is to work hard and set a high standard for yourself. Don’t get discouraged when things don’t work out the first time. A true Pastry Chef to his core, Chef Christian’s favourite food is orange chocolate chip mousse cake and he loves to work with puff pastry and chocolate!

Meet Chef Andrew Morrison, the Evolution and Canadian Regional Cuisine and À La Carte Production and Service instructor here at the CIC! Chef Andrew began working in the culinary industry approximately 30 years ago with the humble and familiar beginnings as a prep cook/dishwasher at a nursing home in his home town of Saint John, New Brunswick. As a little side hustle, Chef Andrew and his cousin Dave operated a catering company; 2 Cousins Catering at your service! As a 1998 C...IC graduate himself, Chef Andrew started working as an instructor with the college in September of 2008. He says the proudest moment in his career was the day he got the call informing him he would begin teaching for the fall semester. The first day I walked into the building [as a student], I knew my end goal would be instructing someday. Being a chef from Atlantic Canada, it is no surprise that Chef Andrew is a seafood fanatic, loving to cook (and eat) anything seafood related! When asked what has been his best memory of working in a professional kitchen, Chef Andrew had this to say: It’s impossible to limit that to one memory. For many years, I was the chef at Dalvay by the Sea, and I had the pleasure of working with an amazing team. Every day there was a 'best memory'.

Join us in congratulating Chef Richard Braunauer on his upcoming retirement! Chef Richard became a Chef Instructor for the Pastry Arts program in 1988 and since then, has touched the lives of many pastry students who went on to have successful careers of their own. Chef Richard says that there have been many amazing experiences in his more than 40 years of working in the industry! To list a few: completing a three-year culinary apprenticeship, followed by a three-year past...ry arts apprenticeship in Austria; working in several 4 and 5-star hotels in Switzerland; and his time teaching at the CIC and coaching the 2012 Culinary Olympic Team. Although he is retiring as a CIC Chef Instructor, Chef Richard still has some advice for aspiring cooks. If you cook for ten people or hundreds of people; quality must always prevail. Chef, we thank you for your contribution to the success of our program and your commitment to your students' success. We welcome everyone to write in the comments some of your favourite memories of working with or learning from Chef Richard!

Chef Stephen Hunter chats with The Chronicle Herald about the East Coast's love of fresh food in traditional dishes. Although some traditional dishes are been made less frequently, PEI uses the freshest local ingredients to make the dishes we are most known for.

CIC Baking and Pastry Instructors spoke with Bakers Journal Magazine about the affect the COVID-19 pandemic could have on culinary schools across Canada and what the Culinary Institute of Canada is doing to ensure our students are still receiving the education we are renowned for. Read the full article here: https://www.bakersjournal.com/covid19-and-culinary-school/

Join us in congratulating Chef Bob Miller on his upcoming retirement! Chef Bob, a Culinary Institute of Canada graduate himself, became a Chef Instructor in 1992 and since then, has touched the lives of many young cooks who went on to have successful careers of their own. Chef Bob says the proudest moment in his 39-year culinary career would be participating in the CBC Compass 2000 millennium segment Soups to Nuts with Roger Younker and his other chef colleagues.... Check out the episode here https://www.youtube.com/watch?v=ssfJJsOYB5w Although he is retiring as a CIC Chef Instructor, Chef Bob still has some advice for aspiring cooks. "Set your career goals as high as you can and never stop trying to achieve them." His other piece of advice? "Try Chef Hans Wicki's chicken gumbo! It's the absolute best ever!" Chef, we thank you for your contribution to the success of our program and your commitment to your students' success. We welcome everyone to write in the comments some of your favourite memories of working with or learning from Chef Bob!

Check out the new Junior Culinary Team Canada Instagram page!

Top Chef Canada is searching for the country’s best and brightest professional chefs to compete for Season 9's title of Canada’s Top Chef! They are looking for chefs showcasing a broad range of cooking styles with a passion for food and a desire to compete. You’ve persevered through the current challenges of the culinary industry and now they want you to bring that dedication and determination to the Top Chef Canada kitchen! The CIC has proudly had a number of alumni contest...ants and finals compete in Top Chef Canada and maybe you'll be next! Applications must be in by midnight (ET) on July 16th, 2020 Best of luck to all applicants!

Join us in congratulating Chef Jeorg Soltermann on his upcoming retirement! Chef Joerg came to the college in 1998 after a long career as an executive chef in the industry. As a Chef Instructor, he has touched the lives of many young cooks who went on to have successful careers of their own. Joerg contributed to many of the important changes at the Culinary Institute of Canada over the last 20 years. In addition to his role as an instructor, he has been a mentor and coach ...to many successful culinary teams, most recently, as team manager of Culinary Youth Team Canada 2018-2020 which finished with double gold and 4th in the world at the 2020 World Culinary Olympics in Stuttgart Germany this past February. Chef, we thank you for your contribution to the success of our program and your commitment to your students' success. We welcome everyone to write in the comments some of your favourite memories of working with or learning from Chef Jeorg!

*ATTENTION IMPORTANT INFORMATION* A plan has been created regarding the delivery of Holland College’s post-secondary programs for the 2020-2021 academic year. ...The plans include distance delivery and blended delivery modes for the fall semester with the intention to resume face to face classes in the winter semester. Please follow the link below to learn more and see how each program will be delivered. If you have any questions regarding your program, email [email protected] https://www.hollandcollege.com//college-announces-program-

Time flies when you're trying to out-cook the competition! Chef Lucy Morrow, Chef Stephanie Ogilvie and Chef Shaun Hussey are all CIC graduates and we are so proud of how they, and all the competitors, performed during this season of Top Chef Canada! The finale of Top Chef Canada Season 8 is happening on Monday, June 1, 2020 on Food Network Canada!... Watch local PEI chef Lucy Morrow, Montreal chef Francis Blais, Halifax based chef Stephanie and Ottawa chef Imrun Texeira battle it out in the finale!