On December 15, NC’s Benchmark Dining Room was host to a culinary journey around the world during the Global Food Tour.
As a final project in the new Global Gastronomy course, the lunch reception was presented by second year Culinary Management students in partnership with Be World Ready. The event provided students with a practical learning opportunity to showcase their knowledge of international cuisines and practice their hospitality skills.
Attendees had the opportunity to embark on a culinary adventure as different student groups, each representing a specific country, presented and explained their carefully crafted dishes.
Student Abigail Murzhre shared her enthusiasm for the course and its final project: “I truly enjoyed this project and the course as a whole,” she said. “It was a rewarding experience getting to interact with guests firsthand while they tried the dishes we worked so hard to prepare, and it was great getting to receive direct feedback.”
The selection of cultural food offerings included Indigenous cuisine, Central/South America, Japan, India, the Middle East, and Germany. Delicious dishes such as Tortellini e Brodo (Italy), Paella (Spain), Butter Chicken (India), and more transported guests to culinary destinations worldwide.
International student from Brazil, Mariana Ferrara, was intrigued by international cuisine since she came to Canada. Her experience on the Be World Ready trip to Italy (Spring 2023) where she got to witness the making of cultural food and wine made her even more excited to begin the Global Gastronomy course and learn about making cultural cuisine.
Mariana Ferrara, an international student from Brazil, developed a growing interest in learning about international cuisine upon arriving in Canada. Her enthusiasm grew during the Be World Ready trip to Italy in Spring 2023, where she had the opportunity to witness the creation of cultural food and wine. This experience fueled her excitement for the Global Gastronomy course, where she eagerly explored the art of preparing diverse cultural foods.
“Being able to craft dishes from various cultures has been so helpful in preparing me for my future career in the culinary space,” she said.
Despite her initial nervousness, the positive reception from guests at the Global Food Tour left Mariana feeling proud of the dedication and diligence her and her classmates put into making the event such a success.
“Witnessing how much people enjoyed our food has made me feel so fulfilled and complete,” she added. “This is the perfect way to end the semester and celebrate all that we’ve accomplished.”
