Niagara College’s Canadian Food and Wine Institute is preparing to welcome some of the finest chefs in the Niagara region as part of its celebrated Chef Signature Series.
To be held Feb. 8 at the event will feature the culinary talents of Chris Smythe executive chef Prince of Wales (Vintage Hotels); Ray Taylor executive chef Fallsview Casino Resort; Tim MacKiddle estate chef Jackson Triggs Niagara Estate and Inniskillin Wines; Mark Longster executive chef Cannery at Pillar and Post (Vintage Hotels); Marc Lyons executive chef Tiara at Queen’s Landing (Vintage Hotels); and Catherine O’Donnell owner/pastry chef Willow Cakes and Pastries.
The event will not only provide the College’s culinary students with the experience of learning from some of the top chefs in Niagara as they work with them in the kitchen it will give guests the rare opportunity to a savour dish from each of them in a single meal – like visiting several different restaurants at once.
The Niagara region chefs event is the second in a series of five that comprise the CFWI’s Chef Signature Series this year. The series features five unique culinary events each one bringing together a different team of chefs. It kicked off on Jan. 18 with 10 chef professors from Niagara College’s Canadian Food and Wine Institute. Future events include:
• March 8 Toronto’s most exciting up-and-coming chefs – including Carl Heinrich winner of Top Chef Canada;
• March 29 the flavours of the Ottawa Valley with four chefs named among the Top 10 chefs from the nation’s capital including celebrity chef Michael Blackie; and
• April 12 BBQ and Craft Beer Festival bringing five of the best barbecue personalities in North America to the CFWI including ‘Dr. BBQ’ Ray Lampe executive chef at NYC’s Southern Hospitality BBQ and winner of more than 300 barbecue competitions worldwide.
Dean of the Canadian Food and Wine Institute Craig Youdale noted that the Chef Signature Series is bringing the industry to the Canadian Food and Wine Institute. “Our culinary students will have the extraordinary opportunity of learning from more than 20 top chefs over the span of the series” said Youdale. “Our students will not only be exposed to the different styles and personalities of some of the most prominent chefs in Niagara Toronto Ottawa and North America; they will have a chance to work with them and get a real taste for the industry.”
The Canadian Food and Wine Institute located on Niagara College’s Niagara-on-the-Lake Campus is the college’s centre for food wine and beer education. It is home to Benchmark the college’s teaching restaurant as well as the Teaching Winery and Teaching Brewery. It is also home to Junior Culinary Team Canada to represent our nation at the 2016 World Culinary Olympics.
Niagara College offers more than 111 diploma bachelor degree and advanced level programs at campuses in Welland Niagara-on-the-Lake and Niagara Falls; as well as more than 600 credit vocational and general interest Part-Time Studies courses. Areas of specialization include food and wine sciences advanced technology media applied health and community safety supported by unique learning enterprises in food wine beer horticulture and esthetics. For more information visit NiagaraCollege.ca.
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