Budding brewmasters are ready to flourish their student-crafted beers at Niagara College’s upcoming craft beer festival.

To be held at the College’s Daniel J. Patterson Campus on April 11, Project Brew: Brews in Bloom will celebrate students from NC’s trailblazing Brewmaster and Brewery Operations Management program. Final term students cap off their studies by planning the event and crafting a variety of unique beers for guests to sample – some were made individually, and others in collaboration with other students or alumni from the program.

“This event is such a fantastic opportunity for the students to join both beermaking and event planning skills in a real-life experience,” said Victor Oliveira, Catering and Special Events Manager and Professor, Culinary Tourism and Beverage Studies. “It’s always so gratifying to see them enjoying their own success.”

School of Wine, Beer and Spirits Professor Alyssa Janssen also noted that Project Brew is a valuable learning opportunity for students.

“Each student has a key role in making this event a success, from the design phase, to building marketing strategies, to the day-of operations,” said Janssen. “They manage the entire event planning process, along with brewing all the beers showcased at the event. It’s a fantastic opportunity for the class to apply the skills they’ve learned throughout their time at Niagara College.”

Project Brew beers were personal for Charlie Pooley, who followed his passion for craft beer from Winnipeg to Niagara. He created an Extra Special Bitter, ‘Grandad’s Bitter’ hoping to impress his English grandfather with a version of his beer of choice. He also made a Belgian Blond Ale with added Rose Hip and Hibiscus Tea, inspired by a personal favourite, infused with a tea often enjoyed enthusiastically by his coworkers at Gather Tasting Room in his new hometown of Crystal Beach.

“The most rewarding aspect of Project Brew is simply making a beer and knowing that you feel confident in it, putting in all the effort you can, and having people experience the product that we made ourselves,” said Pooley. “I believe that having the individual who made the beer, explaining it to you while you get to try it is a great way to build connections and be engaged with the community.”

Pooley values the experience he is gaining through Project Brew – from promoting his products, to enhancing his public speaking skills – as well as the many takeaways from the program. In addition to beer production, he noted that he had an opportunity to expand his understanding of flavours and aromas for recipe creation, learn about sales and promotion, and plan an entire event for Project Brew.

“Essentially, we learned every single aspect of this industry,” said Pooley. “There are so many things I have learned … I 100% recommend it to anyone who is looking into this program.”

Brewmaster alumni Tanner Hinrichsen (Class of 2014), who is now Brewmaster for Saulter Street Brewery in Toronto, enjoyed brewing the Project Brew White IPA collaboration beer with current students and planned to return for the event on April 11.

“It was great to be involved and come back and brew at NC. The current graduating class was great to work with,” said Hinrichsen. “The last time I brewed there was roughly April 2014, so it was a cool experience to come back a decade later.”

Net proceeds from Project Brew will benefit the College’s Matt Soos Memorial Scholarship, in memory of Matt Soos, who graduated from the Brewmaster program in 2015. The scholarship was established by Railway City Brewing, and Muskoka Brewing, where Soos worked at the time of his passing, shortly after graduating from NC. The $4,500 scholarship is awarded every year at Project Brew to a student who brews the best beer.

The event is supported by the Soos family, to honour Matt’s passion for the craft beer industry. The Soos family is devoted to honouring Matt’s passion for creating uniquely flavoured quality beer.  

In addition to announcing this year’s scholarship winner, a People’s Choice Award will be presented at Project Brew; the winner will be determined by the beer earning the greatest number of guest votes. 

Project Brews to be available for sampling at the event include: Jasmine Tea and Orange Wheat Beer ‘Jo Bloom,’ Sweet Stout ‘Chocolate Salty Stout,’ Fruited Sour ‘Guava the Hutt,’ Extra Special Bitter ‘Grandad’s Bitter,’ Gose ‘Go Go Gozah,’ Belgian Blond Ale with Hibiscus ‘Hibiscus Royale,’ Amber Lager ‘Amber Knight,’ Witbier ‘Blooming Blanc,’ Imperial Stout ‘Imperial Storm Stout,’ Maibock ‘OurBock,’ American Pale Ale “Kvik Kveik,’ White IPA ‘Beer with No Name,’ American Lager ‘Fuungmaa,’ and Brut IPA ‘Pressed for Time.’

Spring-inspired dinner and dessert fare, made by students from the College’s School of Culinary Arts, will be available for purchase. The menu was designed by Benchmark Chef Justin Downes, in collaboration with the graduating Brewmaster class.

Floral arrangements from NC’s Teaching Greenhouse will also help bring the event’s ‘Brews in Bloom’ theme to fruition.

A limited number of advance tickets are available for Project Brew: Brews in Bloom ($35 plus tax) while supplies last via Eventbrite. The ticket price includes five beer tokens, a beer glass and an exclusive Project Brew giveaway. Additional tokens are available for purchase ($2 per token). Guests must be 19 years or older to participate.

Project Brew will be held on April 11, from 4:30 to 8:30 p.m., in the Student Commons.

NC’s Brewmaster and Brewery Operations Management program was launched in 2010 as the first of its kind in Canada. It is part of NC’s School of Wine, Beer and Spirits – within its trailblazing Culinary, Tourism and Beverage Studies division. The division hosts weekly pop-ups as well as signature academic events throughout the year. Visit niagaracollege.ca/culinaryarts/events/.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact:   

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post Spring into NC’s Project Brew: Brews in Bloom April 11 appeared first on Niagara College.

Chefs Isa Mottiar and Erin Circelli will share the culinary spotlight at a highly anticipated dinner event on April 3.

Called ‘A Chef’s Journey,’ the event is part of Niagara College’s hottest new dinner series which celebrates the extraordinary culinary talents of academic chefs who not only enrich the lives of countless students, but have had an indelible impact on the industry in Niagara and beyond.

Mottiar and Circelli will share their journeys with guests through an evening of storytelling and a curated menu inspired by their personal lives and remarkable, distinct careers which, more recently, led them to NC’s trailblazing School of Culinary Arts where they share their recipes for success with those striving to follow in their footsteps.

Mottiar (Beamsville) is an established leader in Niagara’s culinary scene, well-known as a resident chef at Good Earth Food and Wine Company (since 2008), who has sharpened her skills at some of the top kitchens in the region, like Hillebrand, Vineland Estates, and Inn on The Twenty. She began teaching at NC over five years ago, then full-time in August 2024.

“I hope that the night is full of people getting to know each other, to reconnect,” said Mottiar. “While the theme is about our pasts, it’s really about taking time to downshift and be thankful to have time to be together; to enjoy good food, good drinks, and good fun.

“I just adore sharing the foods from my childhood with others.”

With Mottiar’s wit, as illustrious as her cuisine, guests can expect a dash of humour infused into the evening along with her mother’s ‘famous wandi’ cookies – a nod to her influence. Mottiar is also planning a variety of hors d’oeuvres inspired by her experience at The Good Earth, and by her mother-in-law’s South African heritage.

Circelli (Niagara Falls/ Chippewa) is a three-time champion of the Food Network Guy’s Grocery Games show. After making her mark as one of the most influential chefs and culinary educators in London, Ontario, she now resides in Niagara, and joined NC full-time in August 2024.

“I’m a new face here at NC, and from the moment Isa and I connected, we hit it off immediately. So, when she invited me to join her for this event, I was beyond excited,” said Circelli. “I made my mark in London at Fanshawe College, and now it’s time to bring everything I’ve learned and have to offer to NC.

“What makes this opportunity even more incredible is getting to work alongside another strong chef I truly admire. It’s going to be an amazing experience!”

Each dish on Circelli’s portion of the menu represents a unique time in her journey as a cook and chef, with recipes that were either created or inspired by mentors she has worked with.

“The entire menu has been crafted around key moments that have shaped my career, said Circelli. As a young cook, I had the incredible opportunity to travel and work overseas, and I’ve incorporated many of those lessons and flavours into the dishes we’ll be serving at Benchmark.”

After many years of running a teaching restaurant at Fanshawe, participating in a one-night restaurant takeover at Benchmark will be nostalgic for Circelli, as she reconnects with the hands-on, live kitchen environment.

“While my role here at NC is different, I’m looking forward to diving back into the action and having some fun in the process,” she said.

Mottiar and Circelli will be joined by team of student volunteers, alongside colleagues, alumni, friends and family.

A Chef’s Journey

Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”

Upcoming dinner events in the series include an exciting lineup of College Chef Professors including Riley Bennett (April 24), Scott Baechler (May 8); and Oscar Turchi (May 22).

While A Chef’s Journey with Isa Mottiar and Erin Circelli has sold out, tickets are available for some upcoming events while supplies last. Details and ticket information is available at via Eventbrite here.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

Student Experience Scholarship Fund

Events support NC’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Video:

20250306 39572 Chefs Journey Erin Isa v3 – YouTube

Media inquiries, please contact:   

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post The perfect blend: Two culinary journeys, one unforgettable event appeared first on Niagara College.

Dental appointments for children and teens with Autism Spectrum Disorder can be challenging, but dedicated clinics held at Niagara College, in collaboration with Bethesda’s Children and Youth Services, offer a win-win for clients and clinicians alike.

On March 24, more than 20 children between the ages of five and 15 – all clients of Bethesda, with Autism Spectrum Disorder— were treated at the College’s Dental Clinic at the Welland Campus. Supervised by faculty and staff, dental services were performed by more than 50 final-term students from NC’s three-year advanced diploma Dental Hygieneprogram, while a group of 10 Autism and Behavioural Science (ABS) students were on site for support.

NC Dean of Health Sciences Sinéad McElhone was pleased to see Dental Hygiene students take part in such a meaningful initiative.

“Partnering with an organization that supports children (and their families) with autism, our students had the unique opportunity to provide essential dental care and gain invaluable experience in a compassionate and inclusive setting. This outreach reflects our commitment to both advancing dental education and contributing to the well-being of diverse communities,” said McElhone. “We value our continued collaboration with Bethesda, which offers experiential and interdisciplinary learning opportunities for our students and gives them a chance to use their skills to help make a difference in the community.”

“Bethesda is thrilled to collaborate with Niagara College on projects like this,” said Paul McGowan, CEO of Bethesda. “This partnership is a great example of how community organizations can work together to enhance the well-being of those we serve and provide children and families with supports to have a successful visit to the dentist, recognizing how beneficial this is for the students as well.”

Kathi Cosgrove, Manager of Children and Youth Services at Bethesda, noted that the collaboration provides an inclusive dental clinic experience for the children Bethesda supports.

“Dental visits can be a sensory challenge for children on the spectrum. By working collaboratively with Niagara College professionals, we aim to provide families with a supportive dental visit,” said Cosgrove. “This valuable learning opportunity is great for students, our families and our staff as we continue to build a better future for all.”

For Dental Hygiene students, the experience was a class clinical session where they earned credit for each part of their patient’s care they performed. Professors assessed the clients initially and spoke to their parents before students began their work and remained on site to assist when needed. Dental Hygiene students performed a range of services including oral examinations, cleaning, polishing, individual oral hygiene instruction, radiographs, fluoride treatments, and sealants.

Dental Programs Instructor Samantha Pischedda noted that the collaboration with Bethesda enhances the student experience and requires them to think critically about the process of care as they provide oral health services to a younger population, and clients who have special needs.

“Gaining experience with children and those with varying degrees of autism – some are completely nonverbal, and others are very high functioning – will be helpful for their careers in the future,” she said.

She applauded the efforts of this year’s senior Dental Hygiene students who went the extra mile to create a video for the clients and their families to watch in preparation for the appointment – informing them about what to expect – as well as a questionnaire for families to fill out in advance, to inform students about the client and ways to help them feel more comfortable.

Dental Hygiene student Grace Pickering focused on adapting her approach to each child’s needs. She prepared for the event by reviewing key aspects of pediatric dental care – including how to work with children with varying needs and comfort levels – and by learning about Bethesda’s mission and the specific challenges faced by children with Autism Spectrum Disorder.

“I’ve taken time to mentally prepare myself for the unique dynamics of the clinic and have been focusing on strategies to ensure that the children feel safe, supported and understood during their visit,” said Pickering. “It is incredibly rewarding to know that we will be helping them overcome any fears they might have about dental care while providing them with tools to improve their oral health.”

“It’s one thing to learn in a class setting, but hands-on experiences and opportunities like these really help me develop the skills I’ll need in the real world,” said Dental Hygiene student Amna Ahmed, who valued the opportunity to gain experience with client interaction, teamwork, and leadership.

“This experience is teaching me how to be a more well-rounded professional, someone who can make patients/clients feel at ease while ensuring the clinic runs smoothly.”

ABS Program Coordinator Taryn Walsh helped prepare Dental Hygiene students prior to the event with information about Autism Spectrum Disorder. Ten students from the one-year graduate certificate ABS program were involved with supporting clients at the clinic, earning credit for their program field placement requirement.

Walsh noted that being a part of the dental clinic alongside Bethesda provides valuable hands-on experience for her students.

“This helps them to further bridge the gap between theory and practice by having them assist with the use of adaptive strategies with the clients at the clinic,” said Walsh. “Dental work can be challenging for individuals with Autism Spectrum Disorder and our ABS students wouldn’t usually have the opportunity to see how Applied Behaviour Analysis strategies can be used to provide support in this setting.”

ABS student Kelsey DeWitt valued the opportunity to participate.

“The dental clinics give us real-life experience that we wouldn’t have the chance to gain otherwise,” she said. “I feel grateful to have this opportunity to support at the dental clinics and am proud to attend Niagara College which highlights the importance of community involvement and partnerships.”

The event continued a collaboration between NC and Bethesda which began in 2018, offering dental care at a reduced cost for children with a diagnosis of Autism Spectrum Disorder that were registered with Bethesda and the Ontario Autism program.

For information about the NC Dental Clinic visitniagaracollege.ca/alliedhealth/dental-clinic.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact: 

Julie Greco 

Communications Consultant 

905-328-2532 

[email protected]

The post NC-Bethesda clinics help brighten smiles for children with autism appeared first on Niagara College.

Twenty-five student teams from colleges and universities across Ontario put their skills to the test in a pressure-cooker HR competition, but Niagara College proved it could not be beat.

On March 22, NC won first place at the 2025 Student Case Competition, hosted by the Human Resources Professional Association (HRPA). The winning team was comprised of four, third-year students in the Honours Bachelor of Business Administration (Human Resources) degree program: Aiden Clarke, Chau Dao, Ella Leo and Stacey Reist.

“Congratulations to Aiden, Chau, Ella, and Stacey for bringing this prestigious title home to NC. We are incredibly proud of our students’ achievement at the HRPA Student Case Competition. Their success highlights the quality of our Human Resources programs and expertise at Niagara College, along with our commitment to fostering the next generation of HR professionals,” said Dean of Business and Environment, Evan DiValentino.

“Special thanks to Professors Susan Ehlert and Terri Champion, as well as Stephanie Babin from our Program Advisory Committee. Their support and guidance were instrumental.”

Nicolette Holness, HRPA Early Career Specialist, noted that the sixth annual Student Case Competition showcased the exceptional talent and dedication of Ontario’s emerging HR professionals. With 25 teams and 115 students participating, she called this year’s competition their “most competitive and inspiring to date.” Following NC in first place, King’s University College at Western placed second, and Durham College placed third.

“Niagara College distinguished themselves through their innovative approach, strategic insight and exemplary collaboration. Their ability to tackle complex HR challenges with creativity and professionalism truly set them apart,” said Holness. “Congratulations to all participants for your remarkable efforts and for exemplifying the future of human resources excellence.”

Students were tasked with solving real-life business and HR challenges during the two-round virtual competition. On March 14 , teams received an HR business case and had a few hours to analyze it, develop a strategy, and prepare a 15-minute presentation outlining their recommendations before a panel of judges, made up of senior HR professionals. Top teams advanced to the second round, held on March 22, where they presented their refined strategies to compete for first, second, and third-place prizes.

NC’s team was coached by HR Professor and Program Coordinator Susan Ehlert, PhD, who noted students were selected to compete in this competition based on their case analysis presentations and individual performances during an in-class internal case competition – part of their Human Resources Planning course.

“Our official HRPA Case Competition team’s combination of creative ideation, strategic thinking, outstanding presentation skills, and ability to apply a strong case analysis structure was the ‘secret sauce’ that led to their first-place win,” said Ehlert. “I am so proud of the grace and professionalism they demonstrated as they faced up against a competitive playing field of teams from across Ontario universities and colleges. I think their success is a testament to the quality of the Human Resources Management business programs we offer here at Niagara College.”

Leo (Hamilton) appreciated the mentorship they received as students in preparation for the competition and noted that winning was a welcome boost of confidence as they are poised to complete their third year of study.

“It was awesome to see our name up there and to see how we compare, it helps us feel really confident in our decision that we picked NC and we were able to beat 24 other schools,” said Leo.

“Winning was exciting, and it definitely makes us feel proud,” said Reist (St. George). “Competing helped with our presenting skills and quick thinking. We gained a lot of new knowledge, even just talking with our team members and our class.”

Clarke (Thorold) noted that he didn’t realize the magnitude of the team’s accomplishment until he started receiving an influx of congratulatory messages. “It makes me feel pretty good to know we won,” he said. “I gained some great skills through the experience: teamwork, working under pressure,  being able to communicate effectively, and to be efficient in my thought processes.”

“My team and I are still in shock about winning this competition. We couldn’t believe that we made it,” said Dao, an international student from Vietnam. “This is meaningful for me; not only the award but the great experience I had. Our team worked really well together.”

In addition to earning bragging rights after claiming the HRPA title for this year’s Student Case Competition, each student on the first-place team will receive a $200 gift card from HRPA. Prizes will be awarded to the students at a School of Business award ceremony to be held in early April.

Students in the Bachelor of Business Administration (Human Resources) degree program not only benefit from expertise of its faculty, but its Program Advisory Committee who are professionals in the industry. PAC member Stephanie Babin, Senior Manager, Talent Acquisition & Development at Henry Schein Canada, (who graduated from the College’s Human Resources Management program in 2011), was a judge and provided feedback to the students.

Ehlert offered special thanks to Terri Champion, NC Marketing Professor, and Stephanie Babin, Senior Manager, Talent Acquisition & Development of Henry Shein Canada, who volunteered as judges for the Internal Case Competition.

“We appreciate the time they gave to attend the Internal Case Competition and the valuable feedback they provided our students that assisted in preparation for the HRPA Case Competition event.”

Students from diploma, undergraduate degree, master’s degree and postgraduate degree programs alike were eligible to compete in the HRPA 2025 Student Case Competition. The event drew university teams from Algoma, Carleton, Kings Western University, Laurentian, Nipissing, Queen’s, Trent, Toronto Metropolitan, U of Toronto, U of Waterloo, U of Windsor, and York; as well as college teams from Algonquin, Cambrian, Canadore, Conestoga, Centennial, Fanshawe, Durham, George Brown, Durham, Lambton, Sheridan, and St. Lawrence. Visit the HRPA website here.

NC  currently offers Business Administration – Human Resources (Co-op), a three- year advanced diploma program; and  Human Resources Management  a one-year graduate certificate program.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

Media inquiries, please contact: 
  
Julie Greco
Communications Consultant 
905-328-2532
[email protected]
 

The post Onboarding victory! Niagara College HR students win top prize at provincial competition appeared first on Niagara College.

Chef Frank Dodd is getting ready to transport guests on a culinary journey.

The Executive Chef at Trius Winery Restaurant (Niagara-on-the-Lake), who is a part-time Professor for NC’s School of Culinary Arts, will be the culinary headliner at NC’s A Chef’s Journey dinner event on March 20.

Dodd is celebrated for his locally-inspired Niagara Wine Country cuisine at the helm of Trius Winery Restaurant, and was recognized by the prestigious Michelin Guide last fall, earning a spot on its list of recommended restaurants for 2024.

While he has been imparting his professional knowledge on NC Culinary Management students for over a decade, this will be the first time Dodd will be taking over the kitchen at NC’s Benchmark restaurant for the one-evening-only dinner event. Dodd will share stories of his journey as a chef through a carefully curated menu. Each dish was inspired by a different place on the map of his distinguished career, which has spanned more than 35 years – from the U.K. to Australia, the Netherlands and, ultimately Canada –punctuated by Dodd’s modern, playful twist.

Among them: an English-breakfast-themed first course served in a mug, complemented by prosciutto broth poured from a teapot, reminiscent of his frequent visits to the market in the United Kingdom; salmon and shrimp cured in gin flavours, inspired by his time in British Columbia; lamb ‘snags’ in memory of his days in Australia; and a trifle for dessert – his own spin on a dish served by his in-laws when he first arrived in Canada.

Trius Wines will accompany each course, which have been selected by Dodd and Trius Sommelier/ Restaurant Manager Jon Ingrao.

“Preparing for this event has been an opportunity to think back and reflect on where I’ve been and what I’ve done and I look forward to sharing it through this dinner,” said Dodd. “For culinary students, it shows how great this industry is for those who want to travel abroad and see different places.”

Dodd has been the Executive Chef at Trius Winery Restaurant since 2006, and the March 20 event will bring additional talent from Trius and some of Niagara’s finest winery restaurants to NC for the evening.

Several NC culinary graduates who have worked with Dodd at Trius will return to campus as Featured Alumni for the event: Andrew Thorne, Executive Chef at The Good Earth (Culinary Management 2009), Ted Stones, Executive Sous Chef at Ravine Winery Restaurant (Culinary Apprenticeship 2009), and Sarah Albano, Pastry Chef at Trius Winery Restaurant (Culinary Management 2014, Baking and Pastry Arts 2015).

Executive Sous Chef at Trius, Cody Walker – also a former NC culinary student – will join them in the kitchen, along with Sous Chef from The Good Earth, Mark Garneau, who was formerly part of Dodd’s team at Trius.

A team of NC Culinary Management students will assist with food preparations in the kitchen alongside Dodd, featured alumni and Benchmark staff.

“It’s such a great thing to collaborate with other chefs, bring back some of the grads who have worked with me at Trius, and to include current students,” said Dodd. “The students will get to see the teamwork that goes on behind the event, while they gain hands-on experience that gives them a real taste for the industry.”

A Chef’s Journey

Organized by NC’s trailblazing Culinary, Tourism and Beverage Studies division, A Chef’s Journey dinner series debuted at Benchmark in late 2024 as an opportunity to highlight the talents of the College’s academic chefs and featured alumni.

“A Chef’s Journey is a celebration of culinary artistry, community and the journeys that have shaped our talented chefs and alumni,” said Craig Youdale, Dean of Culinary, Tourism and Beverage Studies. “Each event creates meaningful connections between our College chefs, alumni, students and our community.”

Upcoming dinner events in the series include an exciting lineup of NC Chef Professors: Frank Dodd (March 20), Erin Circelli and Isa Mottiar (April 3), Riley Bennett (April 24), Scott Baechler (May 8); and Oscar Turchi (May 22).

While many of the events have sold out, tickets are available while supplies last. Details and ticket information is available via Eventbrite here.

A Chef’s Journey events are held at Benchmark restaurant, located at NC’s Daniel J. Patterson Campus in Niagara-on-the-Lake. The events will be supported by students and staff from the College’s Benchmark team led by Victor Oliveira and Chef Justin Downes.

Previous events featured Chefs including Craig Youdale (November 28), Olaf Mertens (January 23), and Michael and Anna Olson (February 13).

Student Experience Scholarship Fund

Events support NC’s Student Experience Scholarship Fund. In lieu of leaving a gratuity for service at Benchmark or a special event, guests are encouraged to donate to the new fund which will create scholarships for students within NC’s schools of Culinary Arts, Hospitality and Tourism, and Wine, Beer and Spirits.

Donations may be made by scanning a QR code displayed on menus or through an online donation form.

Niagara College has a full-time enrolment of more than 10,000 students from over 95 countries, who study in 130 diploma, certificate and bachelor degree programs at specialized campuses in Welland and Niagara-on-the-Lake. Niagara College is also involved in educational projects and partnerships around the world and is consistently ranked among Canada’s top 10 colleges for research funding. Learn more at niagaracollege.ca.

“We are incredibly proud to see Chef Frank Dodd representing Trius Winery at A Chef’s Journey. His creativity and passion for locally inspired cuisine have made Trius Winery Restaurant a standout in Niagara-on-the-Lake. Chef Dodd’s journey is a testament to the excellence and artistry that define Trius Winery Restaurant, and we are excited to see him share his story and talent with the next generation of chefs.”

– Trius Winery and Restaurant team

Link to video:

Media inquiries, please contact: 

  

Julie Greco  

Communications Consultant  

905-328-2532  

[email protected]

The post Benchmark shines spotlight on Michelin-recognized Chef Frank Dodd appeared first on Niagara College.