The event was held on May 28 and 29 at the College’s Niagara-on-the-Lake Campus.
Culinary, pastry and hospitality students and graduates joined chefs Osvaldo Avila and Mark Picone at the event. Avilia designed the culinary learning opportunities, lunch menu and May 28 dinner menu with culinary skills graduate Carla Castro, who travelled from Toronto for the event two years in a row. The pastry component was executed by part-time chef Nathan Libertini.
Students guided visiting Keg culinary teams through each course and had a chance to network with the chefs and management. Leading the conference with Avila were Jane Gibson, senior strategic account manager at Constellation Brands; Steve McGoey, corporate chef, The Keg; and Craig Davies, vice president, corporate services.
The two-day event at NC began on May 28 with culinary demonstrations; a tour of NC brewery, winery, and greenhouse; as well as lunch and dinner. The event continued on May 29 with breakfast at Benchmark and a final black box culinary challenge.
Before arriving at the College, visitors also travelled to Mark Picone’s Culinary Studio and Inniskillin.
