Words by Annika Borg Photos: Evan Ceretti Photography Tasted So Good!
“The open kitchen lets you watch the students as they create your meal. You can feel the passion and see the excitement on their faces.” – Chef Kimball Bernard ( ► right)
industries aren’t going away; it’s not a part- time job, it’s a full-time professional career.”
The Dining Room is open year-round, and reservations are recommended. For hours of operation, please check the website: hollandcollege.com/dining
come from all over the world. Over a dozen geographic regions are represented in the programs, including Africa, the Bahamas, Bermuda, China, Europe, and India, to name a few. “We have students who are straight out of high school, mature students who are on their second career, and people who just want to learn more about cooking,” says Chef Kimball. CIC graduates have a 98% job placement rate, and are currently working in top restaurants and hotels across the globe.
All programs have a low student-to-teacher ratio, which provides plenty of opportunities for one-on-one training. “Students appreciate the small class sizes,” says Chef Kimball. “They get to know their instructors, and we know them all on a first-name basis.” Chef Kimball teaches International Cuisine, in which students learn about ingredients and cooking techniques from around the world. “The atmosphere that is created by using new ingredients, as well as cooking, tasting and discussing them, is exciting,” says Chef Kimball.
The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 CIC@hollandcollege.com www.hollandcollege.com/dining
“It’s a very fulfilling subject to teach.” Both the students and chef instructors
WINTER 2019 www.pei-living.ca
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