Career change creates culinary expert

SYDNEY — Prior to taking a pivot in life and going back to school, Colin McCulloch is the first to admit that his life track had turned into a hurtin’ country and western song.

“It was all during the pandemic. I lost my job, my band, my girl and then I decided to sell everything,” said McCulloch, who at the time was carving a life for himself in Alberta.

He then bought a travel trailer and headed back east landing at his brother’s property in Iona where he set up the trailer and began to ponder his next move.

As he does when he’s a bit stressed, McCulloch finds solace and peace in the kitchen conjuring up new takes on old recipes.

It was then he realized that his love and talent for cooking might be the new direction he was looking for and he decided to enroll in the culinary program at the Nova Scotia Community College, Marconi Campus.

At his recent graduation, McCulloch received the gold medal for being the top student and was also awarded the 2023 Lieutenant-Governor’s Award for Culinary Excellence – one of five such awards given out across the province.

Students were assessed on academic performance, dedication and commitment to the culinary profession, and community involvement.

“I am so an ambassador for that program. They were so supportive of everyone. There was no attitude from staff just a willingness to always help,” said McCulloch.

Good fortune continues for the 51-year-old who is the executive chef for a new restaurant to open at the Holiday Inn in downtown Sydney.

The facility now only offers breakfast for hotel guests but McCulloch said the owner has plans to change it into a higher end dining room that will count among its features a selection of McCulloch’s hand-made pasta.

McCulloch said the operation will be a challenge that he’s looking forward to conquering.

The hotel kitchen already services a pub-style restaurant along with banquets, weddings and other special events hosted on-site.

“There is certainly a lot of effort being put into the changes and I am looking forward to the challenge.”