On Cooking: A Textbook of Culinary Fundamentals

Canadian Culinary Professionalism

On Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation.

Chef Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.

Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.

Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations

Fred Malley's career includes being an educator, chef, food and beverage manager, caterer and food stylist. His passion for food began early in life and has continually evolved. He instructed aspiring culinarians at SAIT Polytechnic in Calgary and mentors chefs for professional designation. Curriculum development is a particular interest; as a director of the Canadian Tourism Human Resource Council, he was actively involved in the development of National Occupational Standards for professional cook, line cook, kitchen helper, food and beverage manager and entry-level cook training. He recently worked as a curriculum validation expert for Alberta's Apprenticeship and Industry Training to create content modules for cook training. Chef Malley co-authored Food Safety and Sanitation (SAIT), collaborated on Fundamentals of Canadian Cheeses and Their Uses in Fine Cuisine (Dairy Farmers of Canada) and provided input on Alberta's Apprentice Cook outline and exams. As a director of the Canadian Federation of Chefs & Cooks, he chaired the Canadian Culinary Institute, the body responsible for professional certification of chefs throughout Canada, for five years.

Anthony Bevan, CCC,a native of Dublin, Ireland, graduated from the Dublin Institute of Technology's culinary program and continued his culinary training in Basel, Switzerland. Returning to Ireland, he worked his way through the ranks and became the youngest Executive Chef in a high-quality hotel. He led the culinary brigades of other fine hotels and restaurants until finally opening his own restaurant called Knocklofty House in Tipperary, Ireland.

Chef Bevan moved to Canada and joined the culinary faculty team at Cambrian College, Sudbury, eventually becoming the Coordinator for Hospitality Studies. During his 10 years there, his achievements included winning the Teaching Excellence Award, being awarded an Aboriginal name (Gaage Aan Kwod, meaning “Clear Sky”), helping to establish Canada's accredited Aboriginal Culinary Program and Aboriginal Hotel Lodge Management DIP Program and writing a column for the Sudbury Star.

Settimio Sicoli graduated from the University of Victoria with majors in anthropology and psychology. His culinary journey began when he enrolled in the Professional Cook Training program at Vancouver Community College. He continued his culinary training in Europe, at the Hilton International Hotel in Mainz, Germany. Returning to Canada, he joined the kitchen brigade at the University Club of Vancouver, attaining the position of Executive Chef.

Chef Sicoli joined the faculty of Vancouver Community College's Culinary Arts Department in 1987. He has held the positions of Assistant Department Head and Department Head of Culinary Arts, and is the former associate dean of the Tourism, Hospitality, and Business Division. He was a mentor to the CCFCC Junior National Team, composed entirely of VCC graduates, which garnered silver medals in both the cold and hot IKA World Culinary Olympics held in Erfurt, Germany, in October 2012. In promoting successes for future culinarians, he always stressed the importance of three points: Passion, Commitment and Attitude―with these beliefs fully entrenched, whether a young culinary student starting a career or an established chef, success will surely follow.