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Born and raised in Newcastle, at the northeast end of England, Michael (Mick) Elliott had attained the status of being ranked among the top three chef instructors in the world. He was a graduate of the “City & Guilds” in London, England and apprenticed under Chef Anton Mossimann at the Dorchester Hotel in London. He had achieved the acclaimed designation of Certified Chef de Cuisine (C.C.C.) and is a Certified Red Seal chef along with his Executive Master of Science Degree in: Culinary Chef Administration (M.Sc).
As a former Executive Chef of The Queen Elizabeth II, a luxury cruise liner, and Executive Sous Chef of “Little Dix Bay”, a 5-Star Resort in the British Virgin Islands, Chef Mick had attained international status. A chef of great skill and finesse who had earned a reputation for gastronomic brilliance, Chef Mick had long had a passion for all things local, and his creativity with culinary techniques, specifically his patisserie skills, is unparalleled to this date. He had received numerous medals and awards for culinary excellence in regional and international competitions, televised series, contributions to culinary textbooks, and associations with various advisory boards within the food industry.
Chef Mick had won various Gold, Silver and Bronze medals in Atlantic Canada and the United Kingdom, Channel Islands, U.S.A, and British Virgin Islands, the Nisod Excellence Award from the University of Texas, as well as being one of the host chefs for the 1988 Winter Olympics in Calgary, Alberta.
Chef Mick’s joy came from inspiring enthusiasm in student chefs of all ages, which led him to instruct culinary programs at various colleges in Ontario, specifically at Canadore College in North Bay, The Culinary Institute of Canada in Prince Edward Island, and Humber College in Toronto. In 1991, Chef Mick was chosen as “Teacher of the Year” at Canadore College. Following these teaching successes, he served as the Director/Owner and Chef Instructor of Liaison College Culinary Arts in Toronto. A private career college, Liaison College, Toronto, in operation since 2002, has graduated over 1000 students, several who have progressed to Executive chefs within the industry. With his wife, Pastry Chef and Administrative Director Chef Ana Paula, born and raised in Mexico City, Chef Mick continued to instruct and motivate the younger generation of future chefs of the world. Passion powers performance and Chef Mick was a testament to not only his own personal.
Year 2021, the month of April took this diamond soul away from the Liaison family into the company of the almighty. His impressions stay. We continue to follow as he always said about food “Make it Sexy!!”.