When it comes to seaside sophistication, The Dining Room has stepped up its game, incorporating a lounge and sit-down bar featuring local spirits and draft beers. The interior is astonishingly roomy. “Our use of space is critical to ensure effective training,” explains Chef Austin Clement, The Culinary Institute of Canada’s Program Manager. “The kitchen and front-of-house teams work together to provide interactive, integrated delivery. The Dining Room’s design ensures that it’s a smooth educational and production environment.” A core kitchen crew of students allows every course, from appetizers to dessert, to be crafted inhouse. Key ingredients (cocktail infusions, cultured butter, fleur de sel salt blends) are commonly produced by culinary and hospitality students. Even chorizo, prosciutto and other in-house charcuterie are prepared onsite. “We’re fortunate to have our own temperature- controlled butchery and smoker,” explains Chef Clement. Within The Dining Room, second-year Culinary Arts, Pastry Arts, and International Hospitality Management students are overseen by Red Seal chef instructors and
hospitality industry professionals, who ensure the students receive relevant, real-life instruction. “Our guests are cooked for--and served by--our industry’s next generation of superstars. There’s nothing our culinary team is scared to tackle in the name of education,” Chef Clement laughs. Guests may have a chance to choose between dishes ranging from Maritime-sourced halibut to Cajun-inspired alligator, he says. “The kitchen uses local ingredients when possible, but isn’t limited to them.” “Out-of-province visitors often find their way to The Dining Room, especially during the summer,” notes Coles, who attributes these visits to recommendations from hoteliers and bed-and-breakfast owners. Locals, however, are still rediscovering the restaurant. “People often refer to us as PEI’s best kept secret. Whether you’re discovering great food for the first time, or you’re a veteran foodie, this is the place to be.” The Dining Room at The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 CIC@hollandcollege.com www.hollandcollege.com/dining
Meals that Medal. The Culinary Institute’s PEI-trained students often enjoy international interest upon leaving school, says Chef Austin Clement. “Our grads have a 98% placement rate. They’re employed all over the world, and they’ve earned accolades in many competitive settings. Recently, we received double gold in the 2016 World Culinary Olympics--fourth place worldwide, overall.” In 2017, he notes, The Culinary Institute of Canada (CIC) was chosen by the Canadian Culinary Federation to represent the nation as the Culinary Youth Team Canada (CYTC) team. It wasn’t the first time The Culinary Institute provided a national team--prior to being honoured in this manner from 2017 to 2020, the school received the designation from 2003 to 2008. The team is currently preparing for November’s 2018 Villeroy & Boch Culinary World Cup in Luxembourg. When they return, they’ll ready themselves for America’s 2019 Culinary Cup. After that, it’s on to Stuttgart, Germany, for the 2020 Culinary Olympics (IKA).
FALL 2018 www.pei-living.ca
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