�¼������ϲʹٷ���վ

�¼������ϲʹٷ���վ College’s Culinary Arts program is serving up good cheer during the last month of 2020, with two new events that will showcase student creations and support the community simultaneously.

On Dec. 10, Infusions Restaurant at the Kelowna campus will open its doors to welcome a limited number of guests for the inaugural Student Chef Dinner, a seven-course tasting experience. The evening gives students an opportunity to showcase their skills and the very best of �¼������ϲʹٷ���վ region cuisine.

“The Student Chef Dinner is a fantastic opportunity to taste and see the hard work of our talented students,” says Steve Moores, Dean of Trades and Apprenticeship.

“The unprecedented semester presented a challenge to our cohorts, in that typically they complete the service portion of their curriculum in Infusions on a near daily basis. With Infusions being closed for the semester, this comes as a unique chance for them to share their talents with our community.”

Bake the World a Better Place

Closer to the holidays, the College Culinary Arts department is supporting the Central �¼������ϲʹٷ���վ Food Bank’s pie fundraiser, “Bake the World a Better Place”.

More than 25 chefs from the �¼������ϲʹٷ���վ region including OC students and Culinary Arts instructor Mike Barillaro, will be producing both sweet and savoury pies for purchase. And while the tortiere, a Canadian meat pie originating in Quebec, produced by the College’s team is now sold out, additional pies are now available in a bidding format.

Local chefs who are taking part in the fundraiser in addition to the College’s level one cohort and Barillaro include alumni Adam Relvas of Relvas Catering and the Sandwich Co.; Jeremy Luypen and Tina Tang of Summerhill Pyramid Winery; Robyn Sigurdson of Sunny’s Modern Diner; Kayla Neufeld of Cake for Breakfast; and Blake Bjornson of Start Fresh Kitchen and Grocery.

To purchase a pie or take part in the bidding, go .