James Ingram Arguably, the country s hottest cooking school, nestled in Charlottetown s waterfront. Maclean s Magazine Case for Support
Message from the President It is no surprise that Prince Edward Island, Canada s smallest province, is gaining an international reputation as a food destination. The land here is rich, the waters abundant, and the ecosystem unique. Our primary industries of fishing and farming showcase themselves as one tours the Island through miles of lush rolling farmlands and coastlines carved with fishing harbours. Naturally, Prince Edward Island boasts some of the best dining experiences in the world. It also produces many of the best chefs in the world. A key asset to our Island s culinary success is that it is home to Holland College s Culinary Institute of Canada. Traditional to the grass-roots nature of Holland College and its responsiveness to industry, The Culinary Brian McMillan, Ph.D. Institute of Canada was conceived over a noon-time meeting of then College President, Dr. Donald Glendenning, and a group of Island restaurateurs, all of whom were interested in expanding the training opportunities available for their workforce. From those humble beginnings in the early 1980s arose a world-class culinary training institute that has, for decades, been regarded by many as the premiere culinary school in Canada. We hope that you will become inspired as we embark on an exciting journey a journey that will foster innovation, broaden knowledge, and equip the next generation of culinary stars worldwide. Brian McMillan, Ph.D., President The Culinary Institute of Canada Students are drawn to The Culinary Institute of Canada from across Canada and around the world where they have the opportunity to enjoy the unique cultural experience of Prince Edward Island, while developing the necessary skills to launch a successful career. Housed within The Culinary Institute of Canada are three programs: a two-year Culinary Arts diploma program, a one-year Pastry Arts certificate program, and a two-year International Hospitality Management diploma program. A well-established local supply hub has fostered a locavore culture throughout the program, exponentially increasing the farm-to-table philosophy that is ever important in today s competitive marketplace. Blaine MacPherson Nourish Campaign Committee In all, approximately 250 students are trained at the Institute annually, led by an outstanding faculty group of 17 instructors, all of whom have enjoyed accomplished careers in industry, throughout Canada, and around the world. Perhaps what sets The Culinary Institute of Canada apart from other culinary schools most is the authentic nature of the training provided. From the first day of class, students are cooking in a high-volume, fast-paced, production-based environment, much like a large hotel kitchen, where they experience firsthand the pace and intensity of the profession. Chef instructors teach them the fundamental principles of cooking and food service, while the flow and volume teaches speed, accuracy, and a constant state of urgency. First-year students find themselves quickly immersed in the culinary industry, providing breakfast and lunch service for upwards of 500 people daily, while students in their second year provide lunch and dinner service at the Institute s upscale, student-run restaurant. In addition to à la carte, second-year students also operate a full-scale banquet and catering operation. Equipped with a banquet kitchen, a refrigerated catering truck, and a mobile kitchen, they deliver more than 40 on-and-off site events each year, ranging in size from 20 to 3,000 people. In all, The Culinary Institute of Canada produced and served more than 200,000 plates last year alone - approximately 80,000 customers all of which were produced by students. Building on the strength of its traditional programming, The Culinary Institute of Canada has been diversifying, which led to the development of Canada s Smartest Kitchen in the fall of 2009. This progressive initiative facilitates collaborative work between chefs, scientists, and industry in order to cater to the ever changing world of food product development. It also creates new opportunities for partnering with the private sector, fostering research, innovation, and commercialization. The Culinary Institute of Canada and Canada s Smartest Kitchen brands have become synonymous with culinary creativity, food science, and commercialization, garnering partnerships with giants in industry and leading national brands. Ron Keefe Nourish Campaign Committee
Unparalleled Excellence At The Culinary Institute of Canada, the pursuit of excellence has always been our guiding principle. On regional, national, and international stages, our students and graduates continue to win competitions and awards, and their success is evident in their careers. Not only are we the school with the deepest international culinary competition lineage, we proudly boast the most successful competition record of any culinary school in Canada. At the 2016 world culinary Olympics in Erfurt, Germany, The Culinary Institute of Canada garnered national recognition when our students competed in the professionals division and earned two gold medals - an unprecedented finish. Culinary Olympics Erfurt, Germany 2016 - two gold medals and fourth place overall 2012 - competed as a regional team against 47 professional teams, placing 13th overall 2008 - gold and silver medalists and sixth place overall 2004 - gold and silver medalists and fifth place overall Nations Cup Michigan, United States 2013 - second place overall 2011 - first place overall - Grand Gold 2009 - third place overall 2007 - second place overall 2005 - second place overall World Association Chefs Society - Junior Championships Dublin, Ireland 2003 - third place overall SCOTHOT World Championships Glasgow, Scotland 2007 - World Champions - first place overall In addition: 2004 - Knorr CCFCC National Champions 2004 - Skills Canada National Competition Gold 2003 - Skills Canada National Competition Gold Some of Holland College s most celebrated graduates have launched their careers at The Culinary Institute of Canada - David Garcelon, Director of Culinary at the Waldorf Astoria in New York, and the late John Ledwell, former Executive Chef at Montreal s exclusive private club, Le 357c, are both alumni of the school. Scores of our graduates have also been featured on popular cooking shows that include the Next Great Chef Canada, Hell s Kitchen, and Chopped. They comprise an elite group in the culinary world, and they bring us tremendous pride. As a Culinary Institute of Canada grad myself from some 20 years ago, I have a great appreciation for the quality and attention that goes into the program. I know that they turn out some of the most promising culinary talent in Canada, and we have been fortunate to benefit from several of these grads. Chef Todd Perrin, Alumnus Chef/Co-Owner, Mallard Cottage
The Culinary Institute of Canada is one of the best post-secondary cooking schools in the country. It s industry leading graduates are perfectly prepared for today s professional kitchens through a skills-based curriculum that looks back at the classics while looking ahead to tomorrows technology. No wonder that Holland College alumni can be found cooking gourmet masterpieces in the finest kitchens on the globe! Chef Michael Smith, Chef, Author, Culinary Activist Conceptual drawings Our upscale dining room will be fully re-designed to take advantage of its waterfront location. Sweeping views of the Charlottetown harbor enhanced by warm, rich décor, a fireplace, a full-service bar, and the integration of the most up-to-date technology will provide students the environment and tools to develop their craft. From the dining room, an open kitchen will create a panoramic view of students in action, fostering interaction between students and customers. Conceptual drawings A marché style of service in this space puts students front and center while, at the same time, promoting the development of time management, communication, and à la minute cooking skills. A substantial technology integration with curriculum adapted to highlight the latest concepts and production techniques will ensure that students train on the latest equipment prevalent in industry. Building on our unique production model, students will experience the real life environment of a modern, fast-paced, foodservice operation.
The Vision A significant renovation and expansion to revitalize the teaching and learning environments at The Culinary Institute of Canada has become a critical priority. This innovative initiative will provide fundamental enhancements that will build on the unique culture at our school, better demonstrating our philosophy of local first, with training provided in a high-quality, high-volume environment. Specifically, we are: revitalizing more than 8,500 sq. ft. in kitchen space to ensure that our kitchens are leading edge, and integrating $1.8 million in new and emerging cooking technologies and equipment, ensuring that our students train and innovate in the most industry-relevant environments prevalent today; expanding our first-floor kitchen by approximately 3,000 sq. ft. to provide for the incorporation of a state-of-the-art, temperature-controlled butchery and a cold cuisine production kitchen, broadening the scope of learning for our students; expanding our second floor by approximately 2,000 sq. ft. and redesigning both the dining room and the cafeteria to model the service designs of modern food service operations. Transitioning these venues to more open and engaging platforms will enrich the interaction between students and customers during food preparation; and, incorporating an in-house growing program. In addition, we will be addressing needs in the area of greening and sustainability through enhancements to mechanical, lighting, building envelope, and safety systems, all of which are essential to improving the student educational experience. We will also be establishing a new slate of entrance awards for students pursuing their passion at The Culinary Institute of Canada through a $500,000 investment in student financial aid.
An Invitation Our enthusiasm for this important endeavour is matched by that of industry as we bring to reality a shared vision for The Culinary Institute of Canada. This vision reflects the changing and current needs of a dynamic, robust, and growing culinary industry in Canada and around the world. A $7.5 million initiative in all, we hope you will join us as we work together to enrich the experience for our students, evolving our facility, our culture, and our environment to emulate Kevin Murphy the origins and foundations of food production from the farm gate, through the kitchen, and onto the table. Thank you, on behalf of Holland College, the Holland College Foundation, and the many students who stand to benefit from your generous support. Kevin Murphy, Chair Nourish Campaign Committee For more information, or to make a tax-deductible gift, contact the Holland College Foundation at foundation@hollandcollege.com, 902-566-9590, or make a gift online by visiting Alumni & Friends at hollandcollege.com