Liam Coulombe is “working towards chefdom” and chose the restaurant industry as his career path because of the community, the memories it creates, and the technicality and creativity of the trade.
In 2017, Liam graduated from online school a year early while helping to build and start his family’s business, Lakeside Laundry, in Osoyoos. He began his career in the restaurant industry in April 2018, working with the team at Terrafina at Hester Creek for the summer before joining the staff at RauDZ for the winter and spring.
“After just over a year in the service industry, I am off to the Eastern Canada, Montreal being the focus, to stage, eat and learn more about food and the service industry.”
We wish Liam the best of luck on his upcoming culinary adventures and thank him for being a part of the Chefs in the Classroom – edible education family.
What is your favourite locally-sourced food?
Any Berry – Blackberry, Strawberry, Blueberry, they are like nature’s starbursts, easy to eat and packed with flavorful juices.
If you were a vegetable, what would you be?
Radish – Quickest one out in the garden, with a little zestyness, and a dash of color.
What’s something you’ve learned from Chefs in the Classroom?
Simple is Good, Good makes Memories, Memories last Forever.
Do you have a favourite kid-friendly recipe you’d like to share?
Mac & Cheese & Ham & Peas – KD is a favorite among kids, but this is a way more wholesome version, and its got a lot of room for fun, Bacon or bologna, Gouda or Mozzarella, Peas or Corn, Penne or ABC noodles.
What makes volunteering with Chefs in the Classroom awesome?
Seeing the kids explore food with innocent curiosity, and giving them something to look forward to during the week. It is also a good reminder to us as adults to follow the example of the kids in their learning endeavors, to never stop questioning, to never stop observing, and to maintain the joyful buoyancy of youth.
Anything else you’d like to share with the class?
Participating in Chefs in the Classroom has been an amazing experience. The energy and curiosity of the kids paired with seeing all the chefs and volunteers come together, and dedicate part of their week to give kids a “taste of the future” is awesome, and shows the good part of humanity.