Alan Fleming was born and raised in Newboro, Ontario. In 1969, he graduated with honours from the Culinary Institute of America located in Hyde Park, New York. After graduation, Alan returned to Canada to live in Toronto, where he worked for the Ontario Science Centre as a purchasing agent for their three restaurants and was a Chef at three local Holiday Inns.

In order to gain international experience and increase his chances of being hired at an Ontario college, Alan embarked on a journey which spanned three continents.

In 1978, Alan began teaching at Algonquin College. “I started by teaching the practical hands-on courses with the students in the kitchen,” says Alan. “Eventually I was asked to teach some theory courses and really grew to love teaching both aspects of the culinary arts.”

Alan sums up his teaching philosophy in three words, “Make it happen!” says Alan. “Nothing is going to come to you if you don’t work for it, I encourage my students to take control of their own lives. Education is the best way to make things happen.”

Alan uses technology to its fullest potential by creating interactive study guides and online sample tests for exam preparation. “I try to make as much interactive material available to them including notes, chapter guides and exam review,” explains Alan. “I offer electronic answer keys for my students to get instant feedback when they are doing their home work. The answer keys generate correct responses for the values students choose to use in their recipes.”

Alan has received letters from graduates who need help in the workplace or that have excelled in their Red Seal certification exam, thanking him for his work at Algonquin. “I once received a phone call from a graduate working on a catering job in the Canadian Embassy in New York City,” Alan explains. “The grad needed help. She reviewed her notes, planned a solution, and then phoned me to thank me for teaching her what she needed to know to succeed.”

“I really enjoy my job, this is the best job in the world,” says Alan. “I get to meet enthusiastic students all the time and work with the industry’s cutting-edge technology provided by the College.”

Alan enjoys the students and faculty at Algonquin. “The faculty here are absolutely fabulous to work with, everybody helps everybody out,” explains Alan. “There’s a good camaraderie here in the chef’s department.”

“Would I do it all over again? I wouldn’t hesitate to apply for a job at Algonquin, not for one second,” smiles Alan. “It’s a wonderful place to work.”