T he CYCT’s mandate started in June of 2017, when The Culinary Institute of Canada was chosen to represent Canada to build and train a national team of young culinary professionals to compete internationally. The mandate will end in February 2020, after the IKA Culinary Olympics in Stuttgart, Germany. Competing at this level is not new to the CIC. In fact, in 2004 and 2008, the CIC fielded Canada’s junior national teams, finishing with gold and silver in both years. The 2004 team still remains the highest- finishing Canadian junior national team to compete at the Olympics, with a fifth-place overall finish. Additionally, in 2012 and 2016, the CIC competed at the Culinary World Olympics as regional teams, with student team members competing in the professional category finishing with double gold, and fourth overall, in 2016! On the heels of a double-silver finish in the 2018 Villeroy & Boch Culinary World Cup, which takes place every four years in Luxembourg, the current team is now focused on their next training competition in Kansas City in late October, against Culinary Youth Team USA.
readiness, hone their skills, and focus their attention on Germany,” says Joerg Soltermann, manager of Culinary Youth Team Canada. “Instilling a spirit of competition into our students has always been a critical piece of ensuring they have an advantage over graduates of other culinary programs. Even within our regular programming, there are countless opportunities for students to reap the benefits of these regional, national, and international competitive initiatives. It becomes part of their DNA,” says Austin Clement, Chef de Mission of CYTC, and program manager of the Culinary and Hospitality programs at the CIC. In 2017, a 7.2 million dollar renovation project saw a transformation of the Institute’s food service offerings. Keeping in tune with the CIC’s production-based model, students continue to train in a high- volume, real-life food service environment. First-year culinary students operate The Marché, which includes stations such as bistro, deli, pasta, salad, and pastry. It is open to the public for breakfast and lunch. Second-year culinary students operate The Dining Room, which features an open kitchen, a seated bar/lounge area, and an expanded waterfront dining space. It is open to the public for both lunch and dinner.
The newest offering for the public is the Grab & Go, which is conveniently located in the main lobby. Offering a variety of student-made products; the Grab & Go features artisan breads, pastries, salads, soups, and butchery items, as well as ready-made meals. “All the food in our outlets is created by our students in their kitchen classes, and being able to share that with the public is a wonderful thing,” says Chef Clement. “When guests join us, they are supporting the learning of our students, and literally participating in their educational process. We welcome guests to dine with us, because without them, we could not provide the hands-on training they require to succeed.” Follow on social media for upcoming events and news: www.facebook.com/ CulinaryInstituteofCanada (Facebook), @ CICPEI (Twitter), @culinaryinstituteofcanada (Instagram)
The Culinary Institute of Canada 4 Sydney Street, Charlottetown 902.894.6868 www.hollandcollege.com/cic
“This friendly competition provides opportunity for both teams to test their
FALL 2019 www.pei-living.ca
11
Made with FlippingBook - Online magazine maker