Culinary students got an inside look at Newfoundland’s bucket-list-worthy Fogo Island Inn, thanks to a visit from its Executive Chef Timothy Charles.
Arriving in advance of the sold-out College’s Chef Signature Series dinner, on his first visit to Niagara College, Chef Charles had an opportunity to meet with two classes of culinary students on March 15 before bringing the tastes of Fogo Island to a sold-out ticketed dinner event at Benchmark .
His presentation highlighted the unique award-winning destination and innovative hyper-local culinary produce and seafood which pays homage to traditional Newfoundland foodways.
A member of the world-renowned group Relais & Châteaux, Fogo Island Inn is , a community-owned social business, is built on the principles of sustainability and respect for nature and culture.
“It’s always rewarding to be able to cook with culinary arts students,” says Charles. “Their budding passion for our craft is restoring. Niagara College’s commitment to excellence is exemplified by the renewal of their guest-chefs series, which we’re honoured to help them re-launch.”
In addition to working alongside students for the dinner event, Chef Charles will visit the college’s senior culinary students, re-affirming Fogo Island Inn’s commitment to attracting and growing top talent in Canada.
“It’s a chance for our students to connect with additional points of view from leading chefs working in the industry,” said Youdale. “They will hear presentations about style, approach and philosophy from our visiting chefs as well as creating a networking opportunity for our students to connect to the industry leaders and also perhaps opportunities to work.
The college also hosted a reception for Chef Charles on March 14, and tour of the campus and learning enterprises.
This was Chef Charles’ first visit to the College. He will also work alongside students for the sold-out Chef Signature Series dinner event on March 16 when guests will enjoy a seven-course journey through some of his signature dishes, featuring traditional Newfoundland ingredients such as a salt fish croustade with bakeapple and parsley, snow crab toast with chanterelle, bone marrow, and crabapple, cod prepared with sunchoke, foie gras, chicories, a kelp creampuff, sea buckthorn tartlets, and more.
Hosted by NC’s Culinary, Tourism and Beverage Studies The Chef Signature Series is expected to continue in fall 2024.The division, includes three distinct schools of study: Culinary Arts; Wine, Beer and Spirits; and Hospitality and Tourism.
