For the second consecutive year, Durham College (DC) alumnus Tre Sanderson showcased his culinary skills at Bistro ’67.

RBC presents ‘A Night with Tre Sanderson’ was held on February 9 and 10 and was a hot ticket with local foodies, who filled the popular restaurant to experience the young chef’s modern take on Caribbean cuisine. The 2015 graduate of DC’s Culinary Management program and winner of Top Chef Canada Season 10 unveiled a six-course tasting menu that featured mouth-watering treats like lucky lime oyster, rice and pea risotto and sweet potato pudding.

Coming back to the W. Galen Weston Centre for Food (CFF) is always special for Tre, who was part of the first cohort of students to learn his trade in the state-of-the-art facility.

“It’s humbling every time I come here,” he said. “This event is amazing because I get to come back, showcase my skill set and present food that I grew up on in a different form. But I can also give back to the students and help pave the way for the next generation.”

DC students and the Bistro ’67 team worked tirelessly in the kitchen to help Tre perfect his menu. Working alongside one of Canada’s brightest culinary talents was an invaluable experience for them according to Lori Saint, CFF General Manager.

“It’s a great opportunity for our students to work with Tre and for him to coach them and show them how his skills have expanded since he left the program,” said Saint. “He’s a fantastic chef and it’s been really great for all of us to work with him.”

Pantry Technician Anna Mae Baksh has worked on both of Tre’s DC events. She has been particularly impressed by his willingness to try new things in the kitchen, and his determination to make each of his menu items the best they can be.

“Getting to know him as a person has been great, and his drive to be perfect is something to be inspired by,” she said.

First-year Culinary Management student Paige Daniel and her classmates are now following in Tre’s footsteps. The knowledge that Canada’s Top Chef was a student like them just a decade ago is all the motivation they need.

“To see where Tre is and then to be working with him in the kitchen is inspiring. It’s a constant reminder that the sky’s the limit,” said Daniel.

More than any recipe or cooking method, that’s the lesson Tre hopes to impart to today’s students.

“Once you graduate, anything is possible,” he said. “As long as you put your mind to it and have passion behind it, you can really make your dream come true.”