Lifelong learning offers sweet career for culinary grad

Arin Hiebert’s (Culinary Arts, Class of ’12) love for all things culinary dates back to his childhood. Originally from Killarney, Man., he fondly remembers visiting his grandparents and spending time alongside his grandmother immersed in their kitchen, whether it was making dinner, baking desserts or canning and preserving in the summer months.

“I was always right beside her, lending a hand and taking it all in. I was intrigued by the amazing things you could make from a few simple ingredients,” says Arin.

It’s no surprise then when he says that “turning this passion into a career was a natural progression.­“

Chef Arin studied in the college’s two-year Culinary Arts program and graduated in 2012. After college, he started his career at Fairmont Banff Springs in Alberta. In just under a year, he transferred back to Manitoba and continued working with the company—this time at Fairmont Winnipeg—while completing his Red Seal as a cook.

He’s since moved back to Alberta where he’s been at the Fairmont Palliser Hotel in Calgary for the past three years. He now specializes in pastries, which is the portion of the studies he enjoyed the most. Making breads, desserts and pastries inside the college’s bake shop is a favourite memory.

A life-long learner, Arin has also attended the French Pastry School in Chicago, where he completed a course in the fundamentals of cake decorating and airbrushing. He returned to the Windy City recently to take a chocolate discovery class at the Chocolate Academy.

Students in the Culinary Arts and Hotel & Restaurant Management programs spend a portion of their studies organizing and hosting culinary experiences year-round, bringing thousands of guests from the community onto campus for highly anticipated events like Grey Owl and the International Wine & Food Festival. The purpose is to offer ‘learn by doing’ experiences where students put their skills in action under the guidance of their instructors.

“[The] Culinary Arts program teaches you the skills needed for the practical and real-world career as a cook. Things such as basic knife skills, as well as pastry basics, have aided me in building my career. The hands-on training through campus events have been of great value and taught me how to work in the unique and challenging kitchen environment,” says Arin.

“My advice to others would be that the Culinary Arts program is not easy. Be prepared to work hard and attack everyday with an open mind. It's hard work, but a rewarding career in culinary is worth it.

“The more you get involved, the better your experience will be,” he adds. “The Students’ Association and sports teams are great ways to leave ACC with lasting memories and life-long relationships.”