Winners will experience an exclusive meal at Canoe for their definition of Canadian food
Oshawa, ON – A video exploring the Three Sisters – corn, beans and squash – and their role in Aboriginal cuisine has won five Durham College (DC) students from the college’s Centre for Food (CFF) a prestigious competition hosted by Canoe Restaurant in Toronto. For their prize, the team will enjoy an exclusive dining experience at Canoe’s iconic Chef’s Rail, followed by an overnight stay at the Le Germain Hotel on Tuesday, November 28.
Held as part of Canada 150 celebrations, Canoe’s student series competition asked entrants to create a video answering the question, what does Canadian food mean to you? Together, Casey Chessman (Horticulture – Food and Farming), Tamara Green, Khadijah Hosein and Emilie Woytowich (Advanced Baking and Pastry Arts) and Ikra Ijaz (Hospitality – Hotel and Restaurant Operations Management) created their winning submission.
Inspired by Green’s Indigenous heritage and the diverse backgrounds of all the team members, the students focused their entry on the concept of the Three Sisters, which represent the main agricultural crops of many First Nations, using their interconnectedness as an analogy for Canada’s multiculturalism and its positive impact on the ever-evolving idea of what constitutes Canadian cuisine.
Kristin Atwood, a graduate of DC’s Culinary Management and Advanced Baking and Pastry Arts programs, filmed and produced the team’s entry and will also attend the celebratory dinner where Canoe chefs John Horne and Ron McKinlay will prepare a decadent, multi-course meal for the DC team using the finest Canadian ingredients from coast to coast.
“We are absolutely thrilled for the students who won Canoe’s student series competition,” said Kevin Baker, principal, Whitby campus, Durham College. “They are studying in programs that are rooted in the field-to-fork philosophy which gives them a unique perspective on the role food and farming have played – and continue to play — in shaping Canadian culture, including cuisine. The submission that they created highlighted the traditions and diversity that make our country special. I know they are looking forward to experiencing the meal at Canoe, especially given its own unique focus on defining Canadian cuisine.”
DC’s students competed against 22 other schools in the competition, which was open to any student above the age of 19, enrolled for the academic year beginning September 2017 in a food-related program, including culinary arts or chef; hospitality management; winery and viticulture technician, distiller or brewmaster; agriculture (including fish and seafood); cheesemaker; butcher; baker/patisserie; food and nutrition management.
About Durham College
At Durham College (DC), the student experience comes first. With campuses in Oshawa and Whitby and a learning site in Pickering, the college offers more than 12,000 full-time post-secondary and apprenticeship students access to more than 140 full-time and eight apprenticeship programs in a number of different disciplines, enabling them to develop the skills required to meet the demands of today’s job market. The college is also set to launch its first four-year degree program, the Honours Bachelor of Health Care Technology Management, in September 2018.
The Oshawa campus features the state-of-the art Student Services building and will soon feature the Centre for Collaborative Education, a legacy project tied to DC’s 50th anniversary in 2017. The new facility will bring together local, Indigenous and global communities, providing a new home for several of the college’s most innovative and ground-breaking programs.
The Whitby campus features the award-winning W. Galen Weston Centre for Food, which includes Bistro ’67, a full-service, teaching-inspired restaurant, and Pantry, a retail store featuring food prepared by students in the college’s culinary programs.
For more information, visit www.durhamcollege.ca or call 905.721.2000.
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