Algonquin grad serves up some fine cuisine

By Janeen Yusuf

yusu0023@algonquincollege.com

A fine dining restaurant in old Montreal is where an Algonquin graduate works the garde- manger section, plating beautifully crafted cold appetizers.

Pat McCullagh, a graduate from the culinary management program, moved to Montreal in September to further his career. Fresh from graduation and within four days of moving, he secured a job.

McCullagh’s passion for cooking stems from his youth. After high school he had two career paths in mind: becoming a film director and a chef. He moved to Vancouver in hopes to get into the film industry.

“I lived on my own and with some cookbooks to help me, I enjoyed cooking for myself, and exploring cuisines that I would not normally eat at home,” said McCullagh.

His enjoyment from experimenting with cooking led him to leave the film industry in Vancouver and return to Ottawa to study at Algonquin’s culinary management program.

“The film business is a tough one to get into and find constant work. People will always eat, and there are so many career paths to take once you have the skills of cooking,” said McCullagh.

“Pat was a mature student who took things seriously. He put his heart into it and tried to excel in anything he did,” said David Keindel, co-ordinator and professor of the culinary management program.

When Keindel heard that McCullagh was working at a fine dining restaurant in Montreal, he said, “I was excited for him. I thought it was great he was able to secure a great job so soon after graduation.”

Self-taught from cookbooks, McCullagh entered the program with the dedication to become an excellent cook.

“It is the teachers at Algonquin that I owe my success to ... they know how to push you so that you get the most out of your short two years in the program,” said McCullagh. “The greatest thing about my job or the work of a cook is that you are always learning ... The cooks I work with are very talented, I am happy just to go in and watch and learn from them.”

McCullagh freelances occasionally and had eight articles published in the food section of the Ottawa Citizen. He recalled a time when his friend overheard people on the bus praising his articles.

“It is pretty neat that I was able to reach out to people and share some knowledge, and try to get inexperienced home-cooks into the kitchen and start cooking for themselves – a very rewarding experience,” said McCullagh.

With future goals to own a rustic Italian kitchen, become a cooking teacher or surf and cook in Hawaii, cooking is what motivates him to excel.

“Cooking is something I enjoy because I love to see family and friends enjoy the benefits of my efforts in the kitchen. That is the real payoff,” said McCullagh.