Wider Horizons

No, it’s not exactly the Olympic motto. But then again, Erfurt, Germany, isn’t exactly Beijing, either. For one thing, it’sfaster higher and tastier likely to be much more pleasing to the palate when the World Culinary Olympics get underway Oct. 19-23.

Countries from around the world will be sending their top teams to the competition, and chef Charles Parker, department head of Lethbridge College’s Culinary Careers program will be right there in the heat of the kitchen. It will be Parker’s sixth trip to the event, held every four years. This time around he won’t be doing any cooking; rather he will act as the team’s logistics expert, mentor, teacher and problem-solver.

“Once we get there, we’ll have an agenda of what has to be done when, so my job will be to ensure that everything is on track,” Parker says.

Lethbridge College participants have a solid record of cooking up success, bringing a number of medals home from past Olympic efforts, beginning with two bronze finishes at their first competition in 1992. In 2000, the Alberta team managed by Parker captured a gold medal. The College was represented on winning teams again in 2004. Parker and student Amber Clay were part of the support squad for two Alberta teams. Doug Overes, an instructor in the Lethbridge College program, competed with Alberta Team 2, winning one gold and two silvers to finish second overall in the competition.

The team will be judged on nine platters, ranging from hors d’oeuvres and pastries to appetizers and a major decorative piece.

Parker says competing at this level requires a lot of preparation.

“The team has been practising for the last 2½ years . . . by the time we get there, we’ll be ready to perform.”

Parker has dedicated much of his life to culinary pursuits and is always ready for new challenges. His program boasts a 100 per cent employment rate; after nearly 20 years as head of Lethbridge College’s Culinary Careers, Parker must have the right recipe for success.

Originally from a small English town, Parker started at the college in 1989. He and his wife moved to Canada shortly after they were married in 1976 hoping to find opportunities for growth and fulfillment.

“We looked at various countries, and had an uncle and aunt that lived in northern Manitoba, so we wrote to them, and they told us Canada was a very progressive country,” he says. “So, I came out, had a look around, worked for three months out of Winnipeg, and went back to my wife and told her I think we might like it.”

Parker has had a deep interest in the culinary arts since he was 14. After high school, he attended the Cambridge College of Arts and Technology for five years, most of which was spent as an apprentice for the royal family. That opportunity came about when an administrator for the royal family contacted the college looking for young apprentices to handle special-event catering. Parker, then in his second year, stepped forward knowing this was a rare opportunity to expand his knowledge of culinary arts at the highest level.

“We had a French chef who would orchestrate the organizing of upscale banquets,” he says. “So I got to watch chefs from around the world, very talented people. And, of course, you get to work with excellent product. As a young chef, your eyes are open to the things that you can do with food; it’s very entertaining.”

Parker also enjoyed another perk as part of culinary royalty: travel, which also led to a number of unique opportunities few would have the chance to experience. He became intimately acquainted with the kitchens at several royal residences.

“My first trip was to Sandringham Estates, where I spent six weeks with the chefs and we put together numerous culinary events. After that, I was invited back to [places such as] Windsor Castle; I went to Buckingham palace a couple of times, and that went on for three years. Every year I’d go away for six weeks at a time and join the royal family at different locations.”

This early introduction to food preparation and service helped hone Parker’s skills. While he attributes his knowledge of certain cuisines to these experiences, he explains his is a progressive industry in which one can never stop learning.

“A big part of what I would consider the classical cuisine I learned there,” he says. “But, cuisine doesn’t ever stand still; it’s an evolving environment. It’s one of those jobs where you’ll never know it all; it’s impossible. There are new things coming out all the time, and new products, and new combinations, so I’ve learned a lot, but I’m continuing to learn.”

Patrons who dine at the college’s Garden Court restaurant enjoy an experience reflective of Parker’s ongoing culinary quest.

“I think it’s an opportunity to be expressive,” he says. “It’s definitely a team environment; you can’t be independent; you have to like people; you have to like pleasing people. When somebody gets a meal from our area, we want them to be happy with what they got; it has to be good quality.”

Communication, he says, is a key factor in producing quality products.

“You have to be an exceptional communicator. You and your staff are in constant communication. This is a critical ingredient in producing the best quality in a culinary experience.

“I like working with all the chefs here because we have such a positive work group, that they all want to put out a high quality product. So, when we come to work, we’re all on the same level.”

Rob Sonnenberg, Culinary Careers instructor and a former recipient of the Alberta Apprenticeship and Industry Training Board’s Instructor of the Year award, says Parker has been a factor in his own development.

“Charles is a strong willed individual always wanting to improve and make things better,” says Sonnenberg. “His experience and knowledge have helped improve my culinary techniques and have aided in my professional development. He is strongly committed in giving customers quality product.”

The college’s culinary facilities are run both by staff and students. During the academic year, students are actively involved in the process. Parker says between 80 and 85 students enrol each year, split evenly between the two-year diploma program and the apprenticeship program. He notes enrolment numbers have risen in comparison to last year, and the program is at capacity this fall.

“We can’t put out enough people right now, and all of our students are employed. The demand is phenomenal right now in the industry.”

Parker attributes some of this to the surge in popularity of cooking shows on specialty TV channels.

“You turn on the Food Channel and there’s Hell’s Kitchen. It might not be very indicative of how you’d run a kitchen, but it’s good entertainment. There are lots of food programs that people like to watch and it’s spurred people’s interest.”

Parker attributes a lot of the program’s success to Lethbridge College for its support through the years.

“We’re probably at the stage now where we’re looking at the next direction; where we go in terms of location and facilities,” he says. “We are probably getting close to the limit of expansion, so I think the college has a master plan to see where we might provide additional banquets and food services in the future.”

Parker finds great pleasure in his work, and has no plans to stop any time soon.

“After I’m gone, I hope there is a continued attention to quality meal products and a strong team dynamic that I have helped influence. We can never lose sight of the fact that we’re here to try and find the best way to put out a high quality item and to ensure students receive a high quality training experience.”

Wider Horizons
Christina Boese
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