Ontario Minister of Colleges and Universities Nolan Quinn gained first-hand insights into how important Durham College’s (DC) innovative culinary and hospitality programs are to the local economy, as he interacted with students and participated in a cooking demonstration.

On January 17, Dr. Elaine Popp, DC President, welcomed Minister Quinn to the Whitby campus. He was joined by Durham MPP Todd McCarthy, the Minister of Public and Business Service Delivery and Procurement, Whitby MPP Lorne Coe, and Ajax MPP Patrice Barnes. The visit kicked off with a meeting, during which President Popp provided an overview of the critical role colleges, like DC, play in producing the talent pipeline employers need and how funding sustainability is vital to achieving that mission.

The group then toured the state-of-the-art W. Galen Weston Centre for Food, stopping by the culinary labs where Minister Quinn met with first-year students who were busy learning how to prepare restaurant-quality dishes.  The lab visit included a presentation from Program Coordinator and Chef Dave Hawey highlighting unique aspects of DC’s culinary programs, such as cheesemaking.

“We were delighted to host the Minister of Colleges and Universities for his first visit to Durham College, alongside Minister McCarthy and MPPs Coe and Barnes, who are long-standing champions of DC and know us well,” said Popp. “It was wonderful to see the Minister engage with our students and learn more about our innovative and in-demand programs that drive the local hospitality and agri-food sectors. Our close connection with our community has led to many generous donations, which make these facilities possible.”

The group participated in a hands-on culinary demonstration making 15-hour crispy potatoes. Executive Chef Raul Sojo and second-year Culinary Management student Ashley Sedgwick explained how the process was an example of innovative zero-waste cooking with every part of the potato utilized, including transforming the skins into a powder that serves as a garnish for the dish.

Sedgwick shared her DC experience where she has an on-campus job in waste mitigation, finding ways to process and utilize excess produce from the fields that surround the Weston Centre.