The Canadian Food and Wine Institute’s chef professors are looking forward to meeting you in your kitchens this summer through a new series called CFWI @ Home. The virtual series of enthusiast classes will feature CFWI’s finest Part-Time Studies instructors who will provide you with a fun, interactive cooking experience from their home kitchens to yours.
Jeffrey Steen, CFWI’s manager of part-time studies and corporate training, notes that the CFWI @ Home series is part of the team’s effort to continue to offer programming through the COVID-19 pandemic, which is preventing in-person classes from being held on-campus.
“Due to these uncertain times, these interactive learning experiences are our response to keeping our community connected to learning all while bringing people together virtually,” said Steen.
The series begins on July 5 and each session will be livestreamed via Microsoft Teams. The cost is $25 per class.
The first four sessions being offered are:
Session 1: Sunday, July 5, 11 a.m. to 12:30 p.m.
Spice Rubbed BBQ Chicken with Chimichurri, Grilled Corn and Asparagus Summer Salad and
BBQ Roasted Mini Potatoes
Chef professor: Daniella Germond
Session 2: Sunday, July 19, 11 a.m. to 12:30 p.m.
Sourdough Pizza
Chef professor: Nathan Libertini
Session 3: Sunday, July 26, 11 a.m. to 12:30 p.m.
Fish Tacos
Chef professor: Daniella Germond
Session 4: Sunday, August 9, 11 a.m. to 12:30 p.m.
Pretzels and Braided Bread
Chef professor: Nathan Libertini
Click here for more information and to register.
Participant inclusions:
• MS Teams invitation code
• Interactive video and question forum with instructor
• Full ingredient list for the supermarket, farmers’ market or pantry
• Equipment list (everything you need for the cook-along)
• Preparation instructions
• Recipe (so you can cook along)
Wine, beer, and culinary experiences will be offered online during the summer months to keep food enthusiasts immersed in all the Niagara Region’s bounty has to offer.
Meet the Chefs:
Daniella Germond is a Graduate of the Culinary Management program here at Niagara College. After graduating she went on to compete in culinary competitions around the world, where she received Gold at the Young Chef Olympiad in India in 2016 and a gold and silver medal at the 2016 IKA Culinary World Cup in Germany with Junior Culinary Team Canada. Since returning to Canada Daniella has started a catering company in Niagara-on-the-Lake, Willow Branch Inc., and also works as a Sous Chef at Lookout Point Golf and Country Club.
Nathan Libertini is a graduate of both the Culinary Management and Baker Apprenticeship programs at Niagara College and has also obtained his Red Seal designation in both the Cook and Baker Patissier fields. Following his graduation, he travelled to Italy to work in a Two-Michelin Star restaurant. Upon return to Canada, Nathan was employed at Commisso’s as head baker and was also the chef at Napoli Ristorante. To complete the circle, Nathan returned to Niagara College and has been teaching both baking and culinary courses since 2015.
