“Coming back to NC to be a part of an event does not feel like work; it feels like coming back home.”
Those of the words of Culinary Management graduate Joseph Abbruscato, as he looks forward to returning to campus as a featured alumnus for the one-evening-only event: A Chef’s Journey with Oscar Turchi, to be held at Benchmark on May 22.
The dinner will be the final event for the academic year in the popular dinner series, organized by the Culinary, Tourism and Beverage Studies division, which debuted in November 2024. While each event in the series shines a spotlight on the culinary talents of a different academic chef – or two – they also celebrate select featured alumni.
“I was his teacher since the start and realized his potential immediately. Great attitude. Hard worker,” said Turchi. “I always kept in touch with him even after he left the College to fulfil his career.”
Abbruscato has been making his mark on the culinary scene since he graduated three years ago. After sharpening his skills at the highly acclaimed Pearl Morrisette and Four Seasons Resort Whistler, he has taken on the role of Executive Chef at Vittorio’s Italian Trattoria in Niagara Falls.
InsideNC caught up with Abbruscato who dished on some of his NC memories, career highlights, and more.
NC Program
Culinary Management (Co-op), 2022
Hometown and current city
Niagara Falls
Current role
Executive Chef, Vittorio’s Italian Eatery, Niagara Falls
Standout NC memories
A standout memory for me with my time as a student at NC would have to be the role I played in the Feed the Community incentive the College started while I was there.
I had the opportunity of being the lead student and was able to run a team of 10 students, create the menu and execute service to produce over 300 meals weekly for people in our community who needed support.
To this day, that has been one of my favorite cooking memories. To help those in my community enjoy and hearty meal that came from the hands of myself and my follow classmates.
A Chef’s Journey involvement
I am super excited and honoured to be back in the kitchen with Chef Turchi. Growing up, my parents always said to give back to those who help you. Also, watching all the work my dad [Hairstyling Professor Joe Abbruscato] does outside of his NC classroom really inspires me to do more outside of my regular workday.
Coming back to NC to be a part of an event does not feel like work, it feels like coming back home.
The College had an enormous impact on me as a person and a professional in my craft. It helped me developi my skills in a field I already loved, and helped prepare me for my future endeavours. It is a privilege for me to come back to NC and give back to those who played a role in my time at the College.
I first met Chef Turchi in my Year 1 culinary labs, were we quickly developed a great relationship. We bounded quickly over our love for Italian cuisine/ traditions and soccer (Football). Even though I was a Juventus fan, Chef didn’t hold that against me.To this day, he is someone I stay in touch with for guidance in my career and to bounce ideas off of.
Career highlights
I spent some time working out west for the Four Seasons in Whistler, B.C. I also spent two years working for the restaurant Pearl Morissette, at both the restaurant and RPM bakehouse.
Career inspiration
I have always loved food, growing up in an Italian home food was everything. All of my favorite memories with my family start with us around the dinner table enjoying a great meal, sharing stories about our days, and having a few good laughs.
Cooking was something I did with my grandmothers, and I always enjoyed it. But it wasn’t until high school where I saw becoming a cook to be a career option for me. I stuck with it, worked hard, went to school and am still loving it to this day.
Career rewards
When a guest comes to eat at my table and leaves with a full stomach and a smile on their face after the meal they enjoyed. There is no better feeling than seeing someone leave your restaurant happy. It makes everything we do – the work that goes into the dish, the long hours and late nights, the dishes to clean after service and all the other joys of the business – it makes it all worth it.
Words of wisdom
You’re entering a trade full of opportunity and endless amounts of knowledge. It’s never boring, and you get everything out of it and more if you put in the work and take the time to learn.
Nothing worth doing is easy and always try your best. In addition, something [said by] every chef I had at the College, along with every other chef I’ve had the opportunity to work for, “there’s no such thing as a stupid question, just the one that wasn’t asked.”
Related
Chef Oscar Turchi offers a taste of la dolce vita at Benchmark
A Chef’s Journey Featured Alumni: Quentin Petkovich
