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Algonquin By the People For the People Monday, September 01, 2014
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Archive for April, 2011

Count the Virtual Easter Eggs and Win a Prize!

Easter eScavenger Hunt

Easter Is Not Over Until All the Eggs Are Found!

It is time to submit a final tally of Easter egg icons found throughout all Live Laugh Learn articles published from October, 2010 – April 26, 2011.

A winner will be drawn from the submissions with the correct number of eggs identified.

You are looking for:

Send your submissions to livelaughlearn@algonquincollege.com by Wednesday April 27, 2011.

posted by Louisa Lambregts in Laugh,Live and have Comments (2)

James Beard Foundation Fundraiser at Algonquin

There is an upcoming culinary fundraiser at Algonquin College, to support two of our own chefs, who are representing Canada at an international competition at the prestigious James Beard Foundation in New York City this fall.

We have an amazing opportunity to be a part of this, by supporting the fundraiser to be held at Algonquin. The event will feature the same amazing menu to be used in the competition.

small eggCome out and support two of our own chefs Scott Warrick, Culinary Professor, and Mark Steele, Executive Chef.

Don’t miss this tasty event!

View James Beard Information Poster (pdf)

View Event Menu (pdf)

posted by Catherine Lee in Live and have No Comments

Honey Maple Glazed Baked Ham

By Mark Steele, Executive Chef, Algonquin College Food & Beverage Services

Anyone who knows my cooking style can attest that I’m a huge fan of maple syrup. I’m lucky if a litre lasts more than a couple weeks at my house, between the Sunday morning pancakes and everything else I add it to. I will often use maple syrup in soup, salad dressings, and as a glaze for all kinds of meat and even some seafood.

This is the best time of year to experience maple syrup right in its natural habitat: the cabane à sucre. There are hundreds of these rustic “sugar cabins” littered across Quebec, which is the world’s number one producer of maple syrup. It’s hard to believe it takes about 40 litres of sap to make one litre of pure maple syrup. Little wonder it’s pricey, but in my opinion, worth every penny.

Read more…

posted by Catherine Lee in Live and have Comment (1)

The Latest Kudos Recipients

Sandy Ouellette Caron Fitzpatrick Celine Perrier

Sandy Ouellette, Caron Fitzpatrick, and Celine Perrier

Thank you for your neverending sense of humour, strategically delivered words of wisdom and astounding sense of team!  

Nominated by Sylvia Densmore  

 

 

 

 

Read more…

posted by Louisa Lambregts in Kudos and have Comments (3)

Algonquin bids farewell to Stephen Abraham, CIO, ITS

On Wednesday March 30, colleagues and friends dropped in at the Woodroffe Cafeteria’s Salon “A” to bid farewell to Stephen Abraham, Chief Information Officer with Information Technology Services. Live Laugh Learn was happy for the opportunity to capture a few minutes on video with Stephen as he reflects on  his experiences at Algonquin.

View video

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posted by Valerie Sayah in Live and have Comments (4)