Techniques that once seemed intimidating became achievable through practice, repetition and mentorship. The more he learned, the more he understood how food is shaped not only by skill, but by environment, cost and stewardship. Seeing the greenhouse for the first time was a turning point. Rows of peppers, cucumbers and eggplants stretched farther than he expected, feeding students, customers and even local restaurants. It revealed the scale of what southern Alberta produces and how deeply the polytechnic is connected to that abundance.

Program Chair Stephen Klassen knows how powerful that connection can be. A graduate of the same program, he returned to teach because of the mentorship he received as a student. Now in his 19^th year of teaching, he helps students build the skills and confidence they need to thrive in the industry. They learn butchery, baking, stocks and sauces and high‑end plating. They run the dining room, prepare meals for the campus community and work in local restaurants. They meet employers through recruitment events and visit farms to see how ingredients are grown, harvested and graded.

“Sometimes we do field trips so students can see how they harvest or grade their crop,” Klassen says. “Then they bring it back here and serve it in the dining room.”

These experiences reflect the polytechnic’s learning model, which is built on partnership. Southern Alberta is home to Canada’s Premier Food Corridor, a cluster of producers, processors and innovators who help feed the country and much of the world. Lethbridge Polytechnic sits at the centre of that corridor, preparing students to step into a food system that is both globally significant and proudly local. Students learn from chefs, alumni and industry experts who model the standards expected in professional kitchens. They learn how weather, soil and production practices influence flavour and texture. They learn that sustainability is not a trend but a responsibility shared by everyone in the kitchen.

For alumna and restaurateur Kristy Olsen, those connections are essential. She grew up on a nearby farm, trained at the polytechnic and later returned to open her restaurant, Eden, in a historic home tied to southern Alberta’s agricultural past. She now mentors current students, offering them opportunities to learn, experiment and grow. Her sous chef is a graduate of the program, and she regularly welcomes students into her kitchen for coaching sessions and competition prep.

“If the education doesn’t match the industry, there’s a disconnect,” she says. “Keeping communication open helps prepare students and helps us provide spaces where they can continue learning.”

Her ties to the school run deep. Her grandfather ran the program for 30 years, and returning to study baking and pastry allowed her to learn from one of his former colleagues. Walking the halls still feels like stepping back into something familiar.

“It’s strangely home in a sense,” she says. “Every time I walk down that hallway is a good talk.”

Across the campus, that sense of belonging is shared. Students form friendships that carry them through long days in the kitchen. They learn from instructors who know their names, their strengths and their goals. They discover the joy of working with ingredients grown just minutes away. And they begin to see themselves as part of a larger community that feeds not only Alberta, but much of the world.

Klassen sees that as the polytechnic’s greatest strength. The school is not only teaching students how to cook. It is helping them understand where food comes from, how it is grown and why it matters. It is preparing them to contribute to a region that has always taken pride in feeding others, and to carry that pride into their future careers.

“When they graduate, we still hold that relationship with them as colleagues and peers,” he says.

In southern Alberta, where agriculture shapes both the landscape and the culture, Lethbridge Polytechnic is helping build a food future that is resilient, innovative and rooted in community. Students leave with more than skill. They leave with context, awareness and respect for every step that comes before the plate. They carry forward the lessons learned here and bring with them an understanding of the land that sustains us and the people who work every day to feed our communities.

This is the story of Lethbridge Polytechnic. A story rooted in southern Alberta. A story built in partnership. A story that begins in its kitchens and continues wherever its graduates go.

To learn more about the Culinary Arts programs shaping Alberta’s next generation of food leaders, visit LethPolytech.ca.