Category: Media Releases

Junior Culinary Team Canada savours international success with two medals at Culinary Olympics

As the Culinary Olympics 2016 concluded in Erfurt, Germany, Junior Culinary Team Canada came out shining with gold and silver medals.

Comprised of culinary graduates from Niagara College’s Canadian Food and Wine Institute, the team was among 20 junior national culinary teams from around the world to compete at the IKA / Culinary Olympics from October 22 to 25.

At the event’s closing ceremony on October 26, the team was awarded a gold medal for its score at the event’s inaugural edible buffet competition on October 22. They were also granted a silver medal for its score in the hot program / three course luncheon competition on October 24. Medals were granted based on scores achieved at each competition – gold for 90 or higher, silver for 80 or higher, bronze for 70 or higher, and diploma for under 70.

Final scores for each competition and overall rankings were also announced at the ceremony. At the edible buffet, the team scored fourth highest in the world, achieving a score of 92.39, behind only Norway (95.8), Sweden (95.65), and Switzerland (93.25). It was the first time that competition was ever held at the Culinary Olympics (replacing the former cold plate competition where food was displayed but not eaten). The team also achieved a high score of 85.17 in the hot program competition.

With final results of a total of 177.56 points from both competitions, Junior Culinary Team Canada left the Culinary Olympics in sixth place overall, behind Sweden (first place), Switzerland, (second place), and Norway (third place) – who achieved gold, silver and bronze as the top three junior national teams overall – and just behind Austria and Denmark.

“I was absolutely thrilled with the team’s performance. They gave their best in the kitchen this week,” said team manager Craig Youdale, dean of NC’s Canadian Food and Wine Institute. “It was the best buffet I’ve ever seen them do, and it was probably the best hot run I’ve ever seen them do.”

Youdale applauded the work, dedication from the team members and the sacrifices that they have made to be a part of the team. “They put their lives on hold for three years. They took everything in their lives and put it aside because they wanted to do this,” he said. “No money. No pay. Out of sheer pride for their country. I think that’s pretty cool.”

“We didn’t win, but we all won. We came here to really cook our hearts out. We did our best and we put everything on the table,” said team captain Ben Lillico, who plans to stay in the competition loop following the Culinary Olympics. “I’m proud of each and every person on this team.”

Lillico said that after the relationships the team has built, the team has become a ‘family.’
“It’s not really about the medal. It’s about the journey,” Lillico said.

Junior Culinary Team is among 20 junior national teams – among 2,000 chefs from more than 50 countries around the world – who competed at the 24th IKA / Culinary Olympics in Erfurt, Germany from October 22 to 25. Known formally as the Internationale Kochkunst Ausstellung (IKA) /Culinary Olympics, the international culinary art exhibition is the largest international professional competition for chefs, cooks and pastry chefs, held once every four years. Visit the IKA website at http://www.olympiade-der-koeche.com/en.html

About Junior Culinary Team Canada

In October 2013, a team of culinary students and recent graduates from the College’s Canadian Food and Wine Institute won the title of Junior Culinary Team Canada in a victory over other culinary teams at The Canadian Culinary Federation of Chefs and Cooks (CFCC) Junior Culinary Team Selection Competition. The distinction came with the right to represent Canada at international culinary competitions for three years, including the IKA / Culinary Olympics in Erfurt, Germany in October 2016.

In November 2014, the team won a gold and silver medal and ranked fifth overall at the Expogast Villeroy and Boch Culinary World Cup in Luxembourg. In August 2015, the team captured a gold and silver medal and the overall championship title at the American Culinary Classic in Orlando, Florida.

Junior Culinary Team Canada members include captain Ben Lillico, Carly Bergshoeff, Daniella Germond, David Ross, Jeremy Gilligan, Megan Proper, Robbie Aggarwal, Scott McInerney, and Trevor Littlejohn.

The team’s coaches include CFWI chef professors Avi Hollo and Olaf Mertens; with chefs Scott Baechler, Dan LeBlanc, Catherine O’Donnell and Osvaldo Avila providing mentorship for the team. Visit www.jrculinaryteamcanada.ca

Team Canada social media

View highlights of the team’s progress on twitter at @ncjrculinary, on facebook at @jrculinary, Instagram @jrculinarycanada, and on their website ncjrculinaryteamcanada.ca

Hashtag: #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

 

Media inquiries, please contact:

Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Niagara College hosts Skills Ontario Trade and Technology Mentorship event for female students Oct. 27

Niagara College, Skills Ontario and Grade 10-12 female students from the Niagara Catholic School Board will join together Thursday, Oct. 27 for a day of discovery and mentorship around skilled trades and technology, one of 10 events by Skills Ontario across the province.

About 80 area students will join mentors – women who are already working or training in a skilled trade or technology career – at the Welland campus of Niagara College starting at 9 a.m. with a networking competition and ending in the afternoon, following tours, the ‘tower build’ competition and panel discussions with mentors.

“Today, women are still underrepresented in the skilled trades and technologies but these are excellent careers for women to support themselves,” said Gail Smyth, Skills Ontario executive director. “Young women need to know that trades and technologies offer many opportunities that can lead to bright, stable and successful careers.”

“We are happy to host this worthwhile event,” said Phil Hayes, Niagara College student recruitment manager. “These important events not only help female students discover careers that can be satisfying and challenging, but they also learn about the different pathways such as apprenticeship. The earlier students are engaged with different options, they more than can do while in high school to prepare for the future.”
WHAT:
Career Exploration/Mentorship Event

WHO:
Niagara Catholic District School Board Grades 10-12 female students
Skills Ontario
Niagara College

WHERE:
Rankin Technology Centre, Niagara College, Welland Campus

WHEN:
Thursday, October 27
10:30 a.m. Tower Building Exercise
11:40 a.m.-12:50 a.m. Tours and demonstrations in the Shops (Construction Shop, TC77; Electrical Shop, TC76 and Auto Shop, TC12).

-30-
Media inquiries, please contact:
Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Military officer to address grads at fall convocation Oct 28

Almost 800 graduates will receive diplomas at Niagara College’s fall convocation ceremony October 28 at the Welland campus where they will be addressed by Capt. (N) Rebecca Patterson, a distinguished Niagara College graduate and deputy commander of the Canadian Armed Forces Health Services Group.

The ceremony marks the graduation of students from the schools of Business and Management Studies; Environmental and Horticultural Studies; Hospitality, Tourism and Sport; Food and Wine Sciences; Academic and Liberal Studies; Media, Trades and Technology Studies; Justice and Fitness Studies; Allied Health Studies; Nursing and Personal Support Worker Studies; and, Part-Time Studies.

Patterson, who will be presented with the NC Distinguished Alumni Award, obtained her diploma in Nursing in 1987 from Niagara College and BScN/PCNP certificate from the University of Ottawa in 1997. She has had a long, distinguished and rewarding career in the Canadian Armed Forces, first enrolling as a critical care nursing officer in 1989. In 2016, she was appointed to her current position as deputy commander of the Forces Health Services Group. She has served on overseas missions and in February 2014 was recognized for her work in Afghanistan and awarded the Meritorious Service Medal from the Governor General of Canada. Patterson is an active member of the College of Nurses of Ontario, the Canadian College of Health Leaders and on the Board of Directors, Accreditation Canada. Most recently, she received the 2014 Ontario Premier’s Award for Health Sciences for Ontario college graduates.

The ceremony takes place at 10 a.m. at the Welland Campus Athletic Centre with a reception to follow in the Learning Commons. The ceremony will be streamed live at videos.niagaracollege.ca.

Niagara College offers more than 100 diploma, bachelor degrees and advanced level programs; as well as more than 600 credit, vocational and general interest Part-Time Studies courses. For more information, visit NiagaraCollege.ca

WHAT:
Niagara College Fall Convocation

WHERE:
Athletic Centre, Welland Campus, 100 Niagara College Blvd

WHEN:
Friday, October 28, 10 a.m.

WHO:
A total of 760 graduates
Guest Speaker/Recipient of Distinguished NC Alumni Award: Capt. (N) Rebecca Patterson
Chair of Convocation, Carolyne Watts, NC Board of Governors

-30-
Media inquiries, please contact:

Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Junior Culinary Team Canada stands two medals strong at Culinary Olympics

Junior Culinary Team Canada is stirring up excitement in Germany with its second medal at the Culinary Olympics.

Comprised of recent graduates from Niagara College’s Canadian Food and Wine Institute, the team is currently representing Canada at the IKA/ Culinary Olympics in Erfurt, Germany.

Adding to a gold medal the team achieved at its first competition on October 22 – the edible buffet program – the team has now gained a silver at its second and final competition on October 24 – the hot  program. Silver was the highest level awarded to the any of the five teams who competed in the hot program competition on October 24.

“The team is still in the game to finish among the top three in the world,” said team manager Craig Youdale, dean of Niagara College’s Canadian Food and Wine Institute. “This is not over and we are in the running to finish on the podium at the Culinary Olympics, which is our ultimate goal.”

Youdale noted that while the colour of the medals have been announced, teams do not know yet know their actual scores.  For each competition, teams are awarded gold for a score of 90 or higher, silver for 80 or higher, and bronze for 70 or higher. While a gold, silver, bronze achievement is announced following the competitions, teams will not become aware of their overall score and ranking until the closing ceremony on October 26. Each team will be given a score out of 100 that will be averaged to provide an overall ranking in the world.

As of October 24, Junior Culinary Team Canada was among only five out of the 20 junior national culinary teams competing at the event to achieve a gold medal for a score of over 90 – joining Denmark, Austria, Sweden and Switzerland.

Teams from other countries will continue to compete in the two Culinary Olympic competitions on October 25. Final scores and awards will be presented with overall world rankings at the closing ceremony on October 26.

Junior Culinary Team is among 20 junior national teams – among 2,000 chefs from more than 50 countries around the world – competing at the 24th IKA / Culinary Olympics in Erfurt, Germany from October 22 to 25.  The International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs, held once every four years. Visit the IKA website at http://www.olympiade-der-koeche.com/en.html.

For information about the team’s daily progress in Germany, visit ncjrculinaryteamcanada.ca.

Cheer on Team Canada

Follow the team’s progress on twitter at @ncjrculinary, on facebook at @jrculinary, Instagram @jrculinarycanada, and on their website ncjrculinaryteamcanada.ca

Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

Media inquiries, please contact:

Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Julie Greco
Communications Specialist
Niagara College
Office: 905.735.2211 ext. 7368
Cell: 905.328.2532
jgreco@niagaracollege.ca

Junior Culinary Team Canada wins gold in first competition at Culinary Olympics

Niagara College’s Junior Culinary Team Canada is proving that it has the recipe for success, after winning a gold medal in its first of two competitions at the Culinary Olympics.

The team from Niagara College’s Canadian Food and Wine Institute competed in its first competition at the IKA /Culinary Olympics in Erfurt, Germany on October 22: the Edible Buffet competition. During the rigorous five-hour marathon, teams must prepare a buffet consisting of finger food and terrines that are presented on a platter and two action stations – one for a main course and one for dessert. Teams are judged on factors including cleanliness, demeanour and efficiency, in addition to taste of food they prepare.

While each team begins the competition with a perfect score of 100, judges deduct points for any infractions. Gold medal standing is awarded to teams that achieve scores of 90 or higher at the competition, while teams that score 80 or higher are awarded silver and those with 70 or higher receive bronze.

The team received its results on October 23, as they were busy preparing for their second competition on October 24: a hot three-course luncheon competition for 60 people (6 a.m. to 2:30 p.m. German time; midnight to 8:30 a.m. EST).

“This is a great accomplishment and a testament to the hard work they have put in over the years,” said team manager, and dean of the College’s CFWI, Craig Youdale. “Our College should be super excited about their accomplishment, and it was special to see the NC button take on a global challenge and come out shining like gold.”

Youdale noted that this first medal achieved was only the first step for the team. “We step in the kitchen tomorrow with a chance for a second gold medal and the opportunity to become one of the top three teams on the planet,” said Youdale.

“We had a very strong performance yesterday and we are extremely pleased with the result,” said team captain Ben Lillico. “This could not be possible without the hard work, dedication and passion put in by each team member.”

Lillico also noted that while the team celebrated their achievement, they were focused on preparing for their next challenge. “We are excited because we now go into our program tomorrow on a high note,” he said.

The team’s final score and overall ranking will be announced at the IKA / Culinary Olympics closing ceremony on October 26.

Junior Culinary Team is among 20 junior national teams – among 2,000 chefs from more than 50 countries around the world – competing at the 24th IKA / Culinary Olympics in Erfurt, Germany from October 22 to 25. Known as the IKA/Culinary Olympics, the International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs, held once every four years. Visit the IKA website at http://www.olympiade-der-koeche.com/en.html

For information about the team’s daily progress in Germany, visit ncjrculinaryteamcanada.ca.

 

About Junior Culinary Team Canada

In October 2013, a team of culinary students and recent graduates from the College’s Canadian Food and Wine Institute won the title of Junior Culinary Team Canada in a victory over other culinary teams at The Canadian Culinary Federation of Chefs and Cooks (CFCC) Junior Culinary Team Selection Competition. The distinction came with the right to represent Canada at international culinary competitions for three years, including the IKA / Culinary Olympics in Erfurt, Germany in October 2016.

In November 2014, the team won a gold and silver medal and ranked fifth overall at the Expogast Villeroy and Boch Culinary World Cup in Luxembourg. In August 2015, the team captured a gold and silver medal and the overall championship title at the American Culinary Classic in Orlando, Florida.

Junior Culinary Team Canada members include captain Ben Lillico, Carly Bergshoeff, Daniella Germond, David Ross, Jeremy Gilligan, Megan Proper, Robbie Aggarwal, Scott McInerney, and Trevor Littlejohn.

The team’s coaches include CFWI chef professors Avi Hollo and Olaf Mertens; with chefs Scott Baechler, Dan LeBlanc, Catherine O’Donnell and Osvaldo Avila providing mentorship for the team. Visit www.jrculinaryteamcanada.ca

 

About Niagara College

Niagara College offers more than 100 diploma, bachelor degree and advanced level programs at campuses in Welland, Niagara-on-the-Lake, and Niagara Falls; as well as more than 600 credit, vocational and general interest Part-Time Studies courses.
Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, horticulture and esthetics. For more information visit NiagaraCollege.ca.

 

Cheer on Team Canada

Follow the team’s progress on twitter at @ncjrculinary, on facebook at @jrculinary, Instagram @jrculinarycanada, and on their website ncjrculinaryteamcanada.ca

Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

-30-

Media inquiries, please contact:
Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Julie Greco
Communications Specialist
Niagara College
Office: 905.735.2211 ext. 7368
Cell: 905.328.2532
jgreco@niagaracollege.ca

Culinary Olympics: Team stays cool as competition heats up

 

Watch video here.

“Bring it on.”

Those were the words of Junior Culinary Team Canada Team Canada manager Craig Youdale on the team’s first competition day at the Culinary Olympics, despite last-minute challenges hurled the team’s way.

On October 21, the night before the Edible Buffet Competition, controversy erupted at a manager’s meeting. Culinary Olympics officials surprised team managers with mandatory changes to their programs. They were told that must use event sponsor plates, instead of the plates they had planned to use. They were also informed that dessert must be served a la carte action style, instead of the plated presentation they had planned.

Despite the added heat on competition day October 22, Youdale and his team remained cool, taking the changes in stride. Youdale knows that when the unexpected happens, training kicks in. He has prepared his team so they are well equipped to take the heat in the competition kitchen.

In fact, the program changes to the Edible Buffet competition are one of many challenges his team has had to deal with on their road to the Culinary Olympics.

All of the team’s equipment, pre-shipped in 12 tote boxes scheduled to arrive in Germany before the team’s flight touched down, were held up by German Customs. After three sleepless nights, the totes were released – just days before the opening ceremony.

The team’s custom-ordered chef jackets arrived with the wrong buttons – plastic instead of the cloth buttons regulated by the Culinary Olympics. Last-minute sewing of proper cloth buttons was done just in time to the team’s flight to Germany, thanks to help from chef professor Catherine O’Donnell.

“Anything that you think no way can happen, it happens. And the team that is prepared for it, is the one that’s successful,” said Youdale.

On October 22, Junior Culinary Team Canada was among the first teams to compete in the inaugural Edible Buffet Competition at the Culinary Olympics. Traditionally, a ‘cold’ competition was held, where the food was glazed for presentation and not consumed. The team had originally prepared for the cold competition when they first assembled as a team three years ago, and has since adapted to the new program which is being executed for the first time ever at the Culinary Olympics this year.

The edible buffet consists of finger food and terrines that are presented on a platter and two action stations – one for the main course and one for dessert. During the rigorous five-hour marathon, teams will be judged on factors including cleanliness, demeanour and efficiency, in addition to taste of the food they prepare.

While each team begins the competition with a perfect score of 100, judges deduct points for any infractions. Teams with scores of 90 or higher are awarded a gold medal, while teams with 80 or higher gain a silver medal, and those with 70 or higher receive a bronze.

Members of the five-person junior team remained confident as entered into the first day of the biggest competition of their lives.

Megan Proper was focused on dealing with changes to the dessert program, ensuring that everything was delivered upstairs at the right time, the right temperature and the right texture, with the added challenge of delivering the temperature-sensitive dessert a la carte style.

“I just want to make sure everything is tempered properly and that I pull it out of the freezer at the right time,” she said. “I just have to play with it and make sure that it doesn’t seep, it doesn’t bleed. Other than that though, I think I should be fine.”

Daniella Germond was excited to go into the Edible buffet competition. “It’s going to be fun,” she said.

She felt positive about being able to handle any unexpected challenges. “We have done a lot of offsite caterings and practices and we’re used to showing up and not knowing what’s going on,” she said. “Craig said something the other day, ‘Don’t worry about the problem; worry about the solution.’”

Robbie Aggarwal also said he had confidence in himself and his teammates.

“I know what to do, no one else can do my job better than me, and that’s all I’m thinking about,” he said. “Just getting in there, starting the clock, getting my knife on my board and staying in there head down. Four hard hours. Then move. One hour up top.”

The Edible Buffet competition was live streamed. View the videos on the Culinary Team Canada Juniors Facebook page here.
https://www.facebook.com/jrculinary/

 

Key dates

Competition Day 2 (three-course luncheon) on Oct. 24
Closing ceremonies: Oct. 26.

Follow the team’s progress

twitter at @ncjrculinary
facebook at @jrculinary
Instagram @jrculinarycanada
Website ncjrculinaryteamcanada.ca

Cheer on the team!

Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

Team Canada takes the world stage at Culinary Olympics opening ceremony

The team strikes a patriotic pose on opening ceremony day.
The team strikes a patriotic pose on opening ceremony day.

Excitement was in the air on October 21 as Junior Culinary Team Canada filed into the Messe Erfurt for the IKA Culinary Olympics opening ceremony.

Smartly outfitted in their crisp white uniforms, the team waved Canadian flags as they proudly walked into the large hall, alongside the national culinary team Canada, to the tune of Guns N Roses’ “Welcome to the Jungle.”

The proud moment was years in the making for the junior national team who won the right to represent Canada at this prestigious international event in October 2013 and have invested tens of thousands of hours preparing for the world competition ever since.

The team, comprised of culinary graduates from Niagara College, were among teams from more than 50 countries – and more than 2,000 chefs from around the world – who will compete at the 24th IKA Culinary Olympics in Erfurt, Germany from October 22 to 25.
Their entrance was live streamed via Periscope TV.

Known as the IKA/Culinary Olympics the International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs.

Opening Ceremonies comes one day before the team competes in its first Culinary Olympics competition on October 22 for their edible buffet program (1 p.m. to 10 p.m. German time, 7 a.m. to 4 p.m. EST). Their second and final competition – their three-course luncheon program – will take place on Monday, October 24 (6 a.m. to 2:30 p.m. German time, midnight to 8:30 a.m. EST).

Follow the team’s progress

Twitter at @ncjrculinary
Facebook at @jrculinary
Instagram @jrculinarycanada
Website ncjrculinaryteamcanada.ca

Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

View recent updates from Junior Culinary Team Canada in Germany:

Germany Day 4: Success made to measure
Germany Day 3: Recipe for success is in the bag
Germany Day 2: ‘We are here to win’
Germany Day 1: Team Canada is in the HAUS!

View IKA Culinary Olympics press release here:

http://www.olympiade-der-koeche.com/fileadmin/user_upload/Press_Information_IKA_2016.pdf

College operations during Reading Week Oct. 24-28

Please note the following hours for College operations during October Reading Week:

Reduced transit schedules will be in effect for Reading Week. Visit http://ncsac.ca/reduced-transit-schedules/

SAC Offices will be open regular hours.

Rise and Shine breakfast program will not be operating during Reading Week.

The Shack Welland Campus will be open 8 a.m. to 2 p.m.

The Shack NOTL Campus will be open 8 a.m. to 1:30 p.m.

The Core (Welland Campus) will be open Monday and Wednesday, 11 a.m. to 1:30 p.m., it will be closed Tuesday, Thursday and Friday.

The Armoury (NOTL Campus) kitchen and bar will be open 11 a.m. to 1:30 p.m.

Cafeteria hours will be adjusted during Reading Week as follows:

Welland Campus dining hall will be open 11 a.m. to 2 p.m.

Tim Hortons Welland Campus (Secord) will be open 8 a.m. to 4 p.m. (breakfast program open)

Subway Welland Campus will be open 11 a.m .to 3 p.m.

NOTL Campus dining hall will be closed.

Tim Hortons NOTL Campus will be open 8 a.m. to 4 p.m. (breakfast program all day)

Subway NOTL Campus will be closed

Niagara Falls cafeteria services will be open 8 a.m. to 3 p.m.

NC Libraries will be open regular hours on the weekends before, after and during Break Week:

Monday to Thursday 8 a.m. to 10 p.m.
Friday 8 a.m. to 5 p.m.
Saturday and Sunday 1 p.m.to 5 p.m.

Bookstores will be open regular hours, Monday to Friday, 8 a.m. to 4:30 p.m.

In Student Services, Health Wellness and Accessibility Services will be open 8:30 a.m. to 4:30 p.m. (no p.m. hours).

Test centres will be open Monday to Thursday 8:30 a.m. to 6:30 p.m., and open on Friday 8:30 a.m. to 4:30 p.m.

The Centre for Student Engagement, Career Services and Academic Advising offices will be open regular hours during Reading Week, 8:30 a.m. to 4: 30 p.m.

NC Athletics (Welland and NOTL campuses) will be open regular hours Monday to Friday 8:30 a.m. to 4:30 p.m. Fitness classes will run only at 12:30 p.m. to 1:30 p.m. each day.
It will be closed Saturday and Sunday (weekends before and after).

NC Winery and Brewery retail stores (NOTL Campus) will be open regular hours daily 10 a.m. to 6 p.m.
Note: Beginning Nov. 1, Winery and Brewery retail stores hours will be open Sunday to Friday, 11 a.m. to 5 p.m., and Saturdays 10 a.m. to 5 p.m.

Benchmark restaurant (NOTL Campus) will be closed from Wednesday and Thursday for a private event, and Friday for dinner only for a private event.

Bench To Go (NOTL Campus) will be open from 8 a.m. to 3 p.m.

 

Watch Culinary Olympics Opening Ceremonies live Oct 21 11 a.m.

The Opening Ceremonies for the IKA Culinary Olympics will kick off on October 21 at 11 a.m.

Junior Culinary Team Canada from Niagara College is in Erfurt, Germany, representing Canada at this prestigious international competition.

Watch the Opening Ceremonies live stream on Periscope TV at 11 a.m. here.

(Periscope TV on #nctasteforgold” )

Cheer on Team Canada
Follow the team’s progress on twitter at @ncjrculinary, on facebook at @jrculinary, Instagram @jrculinarycanada, and on their website ncjrculinaryteamcanada.ca
Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

 

Recent coverage of the team in Germany
Germany Day 4: Success made to measure
Germany Day 3: Recipe for success is in the bag
Germany Day 2: ‘We are here to win’
Germany Day 1: Team Canada is in the HAUS!

Key dates

Opening ceremonies: October 21.
Competition Day 1 (edible buffet): Oct. 22
Competition Day 2 (three-course luncheon) on Oct. 24
Closing ceremonies: Oct. 26

Acclaimed artist shares natural talent with NC art students

Niagara College will play enthusiastic host to artist Josh Tiessen when he conducts a lecture and painting technique demonstration for students as well as displays his internationally award-winning art at the Welland campus on Wednesday.

Tiessen was juried as the youngest member of the International Guild of Realism and is ranked among foremost realist artists from around the world. He was mentored by acclaimed Canadian artist Robert Bateman and has had his work exhibited for the past decade in 75 exhibitions, including the National Gallery of Canada. The Stoney Creek native has also established his own ‘Arts for a Change Foundation’ and his philanthropic work was listed as an outstanding achievement when he was awarded the Queen Elizabeth II Diamond Jubilee Meal and named as Canada’s Top 20 under 20.

WHO:
Stoney Creek artist Josh Tiessen
Niagara College Art and Design Foundation Students

WHAT:
Art exhibition, demonstration and lecture

WHERE:
Main foyer, Welland Campus, Niagara College, 300 Woodlawn Road, Main Entrance

WHEN:
Wednesday, October 19
11 am-2:30 pm Open Gallery viewing and meet the artist
2:30 p.m.-3 pm Gallery viewing with students (media welcome)
Following the viewing, Tiessen will be in the classroom with students, returning to the exhibition after the lecture

Additional info:
www.joshtiessen.com

Media inquiries, please contact:
Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca