On January 2, Thorold Today, Pelham Today and the NOTL Local published a recap of A Chef’s Journey, hosted by Niagara College Chef Professor Olaf Mertens. The dinner series, held at NC’s Benchmark Restaurant, showcases the culinary talents of NC’s academic chefs, each crafting a multi-course meal that reflects their personal journey. This event marked the second in the series.

The article highlights the immersive dining experience, where more than 70 guests enjoyed a seven-course menu inspired by the Austrian Alps and featured stops in the Black Forest, Berlin, Bavaria, and Salzburg, with dishes including artisanal cheese and bread, schnitzel, bratwurst, apfelstrudel, and a slice of venison.

Chef Mertens is quoted from the event outlining the event’s theme of Yes, play with your food!: “We’re going to eat with our hands today. That’s why we have wet naps at our tables too. It’s a fact that one-third of the world’s population eats with their hands.”

The article also highlights the contribution of Professor Gavin Robertson from NC’s School of Wine, Beer and Spirits, who explained the significance of the two contrasting NC wines served during the meal:

“They’re both from the same vineyard block right here at Niagara College. The grapes were grown by our students. We wanted to show you the process. That pink wine will look like the finished wine in a couple of years.”