Chef Frank Dodd’s recipe for professional success was on full display at a March 20 dinner event.
The NC Chef Professor, who is also the Michelin-recognized Executive Chef at Trius Winery Restaurant (Niagara-on-the-Lake), was the headlining talent behind the latest Chef’s Journey dinner event at Benchmark.
Each dish from Dodd’s carefully curated menu was inspired by a different place on the map of his distinguished career, which has spanned more than 35 years – from the U.K. to Australia, the Netherlands and, ultimately Canada -punctuated by Dodd’s modern, playful twist.
Among them: an English-breakfast-themed first course served in a mug, complemented by prosciutto broth poured from a teapot, reminiscent of his frequent visits to the
Featured alumni returned to campus to work alongside Chef Frank Dodd, current culinary students and the Benchmark team.
market in the United Kingdom; salmon and shrimp cured in gin flavours, inspired by his time in British Columbia; lamb ‘snags’ in memory of his days in Australia; and a trifle for dessert – his own spin on a dish served by his in-laws when he first arrived in Canada.
Trius Wines accompanied each course, which were selected by Dodd and Trius Sommelier/ Restaurant Manager Jon Ingrao.
Several NC culinary graduates who have worked with Dodd at Trius returned to campus as Featured Alumni for the event: Andrew Thorne, Executive Chef at The Good Earth (Culinary Management 2009), Ted Stones, Executive Sous Chef at Ravine Winery Restaurant (Culinary Apprenticeship 2009), and Sarah Albano, Pastry Chef at Trius Winery Restaurant (Culinary Management 2014, Baking and Pastry Arts 2015).
Executive Sous Chef at Trius, Cody Walker – also a former NC culinary student – joined them in the kitchen, along with Sous Chef from The Good Earth, Mike Gareau, who was formerly part of Dodd’s team at Trius.
A team of NC Culinary Management students assisted with food preparations in the kitchen alongside Dodd, featured alumni and Benchmark staff.
Photos submitted by Chelsea Rose, Student Social Media Associate (Culinary, Tourism and Beverage Studies division)
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