You won’t find “coconut water styrofoam” or “green curry gel” on your average kitchen prep list, but when two-time Canadian Culinary Champion Marc Lepine visits campus, typical is off the menu.
First-year Culinary Management (Co-op) student Bailey Moreau experienced it firsthand while assisting in the kitchen for Lepine’s recent sold-out dinner event at Benchmark – and he wouldn’t have it any other way.
“Monday, I started getting the green curry that I had prepped the day before to tur. I dashed the dollop of caviar in the same dish to finish,” said Moreau. “I tried my best to be a part of plating every aspect of each dish…it was an amazing opportunity to be in the kitchen with such amazing chefs.”
Lepine, the Ottawa-based chef behind the highly acclaimed restaurant Atelier, brought his avant-garde style to Benchmark restaurant for the first time as the headlining chef for A Chef Signature Series – A Chef’s Journey dinner on Jan. 26. The visit offered students a unique opportunity to expand their culinary horizons by working side-by-side with the legendary chef.
From a Manchego air-waffle with Iberico ham, to pan-seared Gindara sablefish paired with toasted hay-celeriac cream and kombu ash, to a passion fruit sphere with tonka bean meringue, Lepine’s innovative menu treated guests to a journey of the unexpected while giving students hands-on experience with the type of cuisine that has earned him national acclaim.
“Having a guest chef of the national caliber of Marc Lepine visit our campus is an incredible way to enrich the student experience,” said Craig Youdale, Dean, Culinary, Tourism and Beverage Studies. “The opportunity to adapt their skills to his unique creative vision is something that will stay with them throughout their careers.”
Students gaining experience at the event valued the opportunity to rub shoulders with Chef Lepine.
“Having a conversation with him can open so many internal pathways that you might not have thought existed, like edible styrofoam,” said Moreau. “It was super cool to see someone be creative like this first-hand and get an understanding of vast plating techniques.”
Sebastian Mesa Medina, a third-year Business Administration – International Business student, spent the evening front of house, guiding volunteers and ensuring details like the cutlery, wine glasses and table settings were taken care of properly. He also helped running dishes to the guests.
“Chef Marc definitely has his own unique techniques, particularly in how he plays with different food states and visual elements… things you don’t typically see in a traditional dining experience,” said Medina. “Working alongside Chef Marc during the Chef’s Signature Series is an opportunity I truly believe I couldn’t experience anywhere else.”
Following the event, Lepine said he had a wonderful experience at NC.
“The students were focused, respectful, and clearly passionate about their craft,” said Lepine. “It was great to see such strong practical skills combined with genuine curiosity and openness to feedback.”
Chef’s Signature Series – A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events are supported by students and staff from the College’s Benchmark team led by Victor Oliveiraand Chef Justin Downes.
Next: Top Chef power couple Erica and Josh Karbelnik headline Feb. 12 dinner
The next Chef Signature Series – A Chef’s Journey event will be held on Feb. 12 featuring Top Chef Canada stars and real-life couple Erica and Josh Karbelnik, who both graduated from NC’s College’s Culinary Management (Co-op) program in 2011. For tickets and info visit Eventbrite here.
Top Chef power couple returns for pre-Valentine’s feast
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