New internationally-inspired culinary pop-ups are offering NC tastes from around the world and broadening horizons for culinary students.
The series of internationally-inspired pop-ups lined up for the latter portion of Fall term are part of a new Global Gastronomy course for Culinary Management students.
They began with a Take Home Family Meal Kit – Latin America (Tacos), followed by an Exploring Asia Cuisine during weeks two and three, respectively.
During the fourth week they will embrace social responsibility by packaging meals for those in need for NC’s Feed The Community program.
On Week 6, their culinary pop-ups will continue with a take home family meal kit (Chicken Shawarma, inspired by the Middle East.
A Global Food Tour during week seven will offer a passport-style festival where guests will explore cuisines of various countries, hosted by groups of students each representing a different country.
“The new Global Gastronomy course is an evolution of what we have offered in the past in the sense that we are still exploring traditional recipes from regions of the world, but now from the context of increased volume production and various food service styles,” said Chef Professor Mitchell Lamb.
“In our first couple of weeks, students have had incredible success in plating a contemporary interpretation of an Indigenous four-course meal for four and a ‘Hello Fresh’ style family meal-kit featuring the flavours of Latin America, a format they will repeat later this term with recipes from the Middle East.”
Lamb noted that during the first year of the two-year Culinary Management diploma program, there is a focus on learning the classical skills used in the kitchen, and students practice these skills individually on small quantities of food.
For second-year Culinary Management students, the School of Culinary Arts has ‘upped the ante’ with higher volume production and realistic scenarios of working collaboratively with their peers in a professional kitchen and preparing food for real people.
“Alongside exploring unfamiliar ingredients and cooking techniques from around the world, students are exposed to experiences that will reflect what they will see in industry kitchens, better preparing them for their future careers,” said Lamb.
“What I have seen so far, is the element of pride that students have in their cooking knowing that somebody will be taking what they have prepared home to enjoy. I think I can speak for all of us chefs when I say that I am extremely proud of the efforts put forth by students so far this term.
For student Jacklyn White (Hamilton), the course is not only enjoyable but it allows her to get a taste of foods she never has not yet been exposed to.
“I grew up in a family that eats mostly Canadian food. Asian and Indian food and getting to try all of the different foods from around the world is one of my favourite things about this class.”
“Who knows where i’lll end up going on the other side of the world.”
For a list of upcoming events from the culinary students, check out NC Culinary Services on Facebook for and visit niagaracollege.ca/culinaryarts/services
Students prepare naan for the Asian-inspired buffet on Nov. 17.
