From washing dishes in a Zeller’s diner as a teenager, to international cooking competitions, one Lethbridge College instructor has built up a world-renowned reputation.

Lethbridge College culinary arts program chair Doug Overes has cooked all over the world and is currently passing his knowledge onto his students. Overes graduated from the college’s professional cooking program in 1987 and just last year he was inducted into The Canadian Culinary Federation Honour Society.

Despite all his accolades, Overes explained how one of his favourite aspects of cooking is how the job holds people responsible.

“The food service industry has a very good sense of character in some ways, where it weeds out people who lack common sense and attention to detail,” said Overes.

He explained how successful cooks have to be ready to develop an attention to even the smallest of details to stay safe. In restaurant kitchens, chefs have to work around hot flames, scalding equipment, steam seemingly popping out of nowhere, dangerously slippery floors, as well as knives.

With all the small details and safety hazards Overes says it makes for a specific kind of person to excel in the kitchen.

“I believe cooks are not created, I’m convinced they are born. The food service industry is not for the faint of heart, you don’t get into cooking to get rich. You do it because you are passionate about it.”

Overes puts an emphasis on the passion that he has for cooking not only in his personal life but in the classroom as well. Overes takes a more relaxed approach in the classroom as a way to ensure his students success. Kyle Schierenberg is proof of Overes’ technique. He expressed how Overes’ relaxed approach to teaching has pushed him to do better in the classroom.

“He’s not strict to the point where you think you’re in boot camp. You can feel relaxed around him. but you feel obligated to show up in your most professional manner and too not fool around and to take what we are learning seriously.”

Kenny Kain an instructional assistant in the culinary program has worked with Overes not only at the college but in the restaurant business as well. Kain expressed how important it is for someone like Overes to associate himself with the program at the college.

“He gives kids the plateau to reach for, he shows everyone what they could do if they are dedicated enough.”

To watch the culinary program in action, drop by the cafeteria or check out a four-course meal at the Garden Court restaurant.