The winter season looks a little different for Culinary Management graduate Andrew Craig. Instead of icy cold, snowy weather, the Class of 2012 alum is enjoying sunshine and a warm breeze in beautiful Hawaii.
‚ÄúThe idea of ‚Äėaloha‚Äô is very present and I‚Äôve learned to embrace this. I‚Äôm truly enjoying my time on the island,‚ÄĚ said Andrew about his Maui lifestyle.
Andrew is the Food and Beverage Manager at the Fairmont Kea Lani Maui, where he is responsible for overseeing the day-to-day operations of the LUANA Lounge and assists with managing the KŇć Restaurant. The Fleming graduate ensures high standards are met and continuously elevates the experience. He also processes orders, staffing, scheduling, forecasting and event organization for the outlet.
‚ÄúI love being able to create a personalized and memorable experience,‚ÄĚ said Andrew. ‚ÄúI strive to keep everyone happy in the operation so that we can all work together to create amazing moments for other guests and colleagues.‚ÄĚ
Andrew relocated to Maui recently for this opportunity with Fairmont. Prior to this role, Andrew was an Assistant Manager at the Fairmont Royal York, a Manager at the Library Bar in the Fairmont Royal York, and spent two years as a Supervisor at the Fairmont Banff Springs through the Fairmont‚Äôs Leadership Development Program (now called the Inspire Program).¬†
‚ÄúThe learning doesn‚Äôt stop once you‚Äôve finished your program,‚ÄĚ said Andrew. ‚ÄúThere is always a new method or variation to be learned about and that‚Äôs half of the fun in the job. I‚Äôm always taking every opportunity to expand my learning and it‚Äôs played a big part in my career taking me to where it is now.‚ÄĚ
After graduating from Fleming College, Andrew went on to earn his Bachelor of Applied Business – Hospitality Operations Management at Niagara College, applying some of his Fleming College credits towards a degree. Andrew said he utilized many of the skills he developed at Fleming to succeed in university.
‚ÄúI gained a kitchen skillset that taught me everything from mise en place through restaurant service execution. I even had the opportunity to create my own business with The Corner on Sixth, which gave me the chance to work through all the many variables associated with running a restaurant,‚ÄĚ said Andrew about the skills he developed at Fleming College. ‚ÄúIt was an amazing experience that not only showed me many classic culinary techniques and recipes through the labs and classes, but allowed for countless opportunities for off-site events that honed my hospitality skillset in real-world scenarios.‚ÄĚ
Andrew said he would recommend the Culinary Management program to others, saying, ‚ÄúAbsolutely! It has given me the knowledge and wherewithal to confidently carry out my hospitality career in both culinary and front-of-house managerial positions.‚ÄĚ