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My name is John Manning Hobbs, I was born in Ville De Lasalle, Quebec. A smaller city on the island of Montreal. I grew up most of my life on the Island of Montreal and surrounding areas. I started learning about cooking and baking around the age of 10 watching my grandmother in the kitchen. She would do most of the cooking for my family and baking throughout the year. I entered the culinary world here in Ontario when my family moved to Burlington back in 1998. I started my journey as a dishwasher at a restaurant called Sonoma County Wine Bar and Grill. After a year or so washing dishes, I was promoted to help in the kitchen with daily food preparation. Soon after I was promoted to Garde Manger and worked on the cold appetizers, salads, and desserts. I eventually grew my skills and made my way around all the stations in the kitchen and became the Sous-Chef at the age of 21. I eventually moved on to new and exciting challenges at one of the largest hotel restaurants in the city at the age of 22 and became the Head Chef. I managed 2 kitchens in that hotel while I was commencing my culinary education during this time at the Culinary Institute of Niagara. After my completions at the College I graduated and went on to receive my Red Seal years later. During my time at the College I worked at different vineyards and restaurants to gain more experience in baking and to enhance my knowledge of local farm food. Throughout my culinary experience I have reached much success in many restaurants, banquet halls, golf courses, Colleges, and Institutes throughout our Province. My biggest accomplishment would have come when I became Head Chef of Havergal College which is our largest All girl Private school in the province and top 3 of our country. I was successful in transforming the food program to a more fresh and local selection of food choices for all the students and faculty. I was responsible for feeding up to 1000 people a day and had a very successful and talented kitchen team of 5 cooks who worked very hard each day to make these accomplishments happen. I owe a lot of my success to the staff I worked with and have appreciated to have as good friends these days. In my time I have helped other cooks achieve their goals to become chefs themselves through the apprenticeship program with much success. All of them to this day are still involved and or helping others in the culinary field. My favorite food to make is Italian. I love the simplicity yet many flavorful combinations you can discover. My other favorite is Indian food. I love the many spices, colors, and flavors as well the culture itself and hope to visit there one day. My Goals to come are taking my experiences and talents and passing them down to as many passionate young chefs looking to make their own mark in the culinary field and continue to set great examples for many to follow.

Chef Tony was born and raised in Toronto where culture and food are everywhere and abundant. This is what fuels his passion of food and influences how he cooks. Chef Tony was one of our alumni where he graduated from Cook Advanced Program with an Honours degree. Along with being introduced to a new division of the culinary world, he has found a place in which he can develop and blossom young chefs who are eager for the culinary knowledge to succeed in their chosen career. He has been very fortunate to start his career at Opus on Prince Arthur which is one of Toronto’s top restaurants where he has able to use the best ingredients in the world. From there, he learned fabulous skills and techniques in this field that will travel with him forever as a Chef. With several experiences working in fine dining restaurants, he was offered a job as a Sous Chef at Meating Steakhouse which led to a Head Chef job at C-Food Restaurant (a sister establishment to Meating). At C-Food Restaurant, he was responsible for the day-to-day overall operations. Chef Tony also was hired to do some consulting work which has NOW developed into his own catering business called “Way Out By Design.” His philosophy of food is about pure flavours with the understanding that “textures are what makes the flavours even more enjoyable.” Looking to the future, Chef Tony is very interested in sharing his knowledge in Molecular Gastronomy with students and fellow Chefs in the city. After earning his Red Seal, he returns as a Chef Instructor at our college and also trains our students for various competitions within our community. Some of his achievements are as follows: 2 ^nd place “Where Magazines” Top Seafood Restaurant. 2008 Best “Shrimp Cocktail” by “C-Food” 2008 American Rice Federation Executive dinner “2007” Hot & Spicy Festival “2007” American Rice federation “2001”

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!!”.