Jeremy Langemann, Winnipeg
Culinary Careers 1995
The February 2012 morning that Jeremy Langemann put on his new executive chef’s jacket and went to work at the Fairmont Winnipeg didn’t feel much different from any of the thousands of days he’s gone to work in a kitchen – with one small exception. “I just knew I was responsible for everything now,” he says.
And “everything” isn’t an exaggeration. The 1995 graduate of the college’s Culinary Careers program generally starts his day at about 6:30 a.m., when he makes his rounds at the 340-room hotel and checks in on daily events. Throughout the day, he juggles operations meetings and time in the production kitchen with emails, orders and mentoring chefs. He takes time away to pick up his 3½-year-old daughter most afternoons at 4:30 p.m. and gets home for dinner at 6 p.m.
He doesn’t spend much time chopping or cooking these days, except in his home kitchen. But every plate that comes out to the restaurant or goes up with a room service tray – more than 250,000 meals a year – has been influenced by Langemann’s efforts to provide memorable meals for every single guest.
Langemann was born and raised in Coaldale and came to the college after his plans to pursue carpentry were put on hold following a serious fall. He says he had time to think, research and experiment in his home kitchen – and he soon decided that cooking was his true calling.
He has worked at Fairmont hotels across North America – in Banff, Jasper, Washington, D.C., Boston and Toronto. Before moving to Winnipeg, he was the Executive Sous Chef at the Fairmont Palliser Calgary. He said he and his family are thrilled with this latest opportunity. “There is so much happening in Winnipeg,” Langemann says. “The food scene is vibrant and strong – and hopefully, I can add to some of the excitement.”
Karla Guyn, Lockport
Environmental Sciences 1986
Dr. Karla Guyn, the new National Director of Conservation for Ducks Unlimited Canada, has always known she wanted to be a biologist. “But it wasn’t until I went to Lethbridge College that I saw my path on how to achieve that,” she says. “I went on to complete a B.Sc., M.Sc. and Ph.D., but it was at Lethbridge College that I laid the foundation for my future success.”
Guyn started in her new position at the national organization last summer. “I am excited by this new challenge and to have the opportunity to be engaged with wetland conservation work across Canada,” she says. “Holding this position wasn’t even in my wildest dreams when I was a student at Lethbridge College.”
Ducks Unlimited is primarily focused on addressing challenges facing wetlands and waterfowl habitat across Canada. Wetlands continue to be under substantial threat across Canada, Guyn explains, and Ducks Unlimited addresses the challenges encountered when wetlands are drained and degraded through agricultural activities, urban development, industrial activity or new transportation installations.
It’s rewarding work, she says. “The most satisfying aspect is the opportunity to be engaged with wetland conservation work that will have long lasting positive outcomes for waterfowl, wildlife and society in general,” she says. “It is the best feeling going and something that I am very passionate about.”
