CONESTOGA COLLEGE
Culinary capstone event welcomes community to enjoy students' themed menus

Creativity and ability was on display at the annual capstone event for graduating students from Conestoga's Culinary Management and Baking and Pastry Arts Management programs.

Guests sampled sweet and savoury bites created by 40 culinary and baking teams at the Waterloo campus on April 17 with proceeds from ticket sales going to student scholarships.

"The delicious culinary creations not only showcased great skill and technical ability, but also their creativity and professionalism. The event highlighted the students' readiness for professional challenges and celebrated their academic achievements with well-deserved recognition and admiration from their faculty, family and friends," said Brad Lomanto, chair in the School of Hospitality & Culinary Arts and Institute of Food Processing Technology.

The event was long anticipated for Baking and Pastry Arts student Valerie Mahy. 

"It's incredible. I've been thinking about this for an entire term now," Mahy said.

And it didn't disappoint as she watched people sampling the dishes her team created with a genuine appreciation for the flavours and beautiful presentation of their menu inspired by French cuisine with a floral twist such as lemon and blackberry curd tarts adorned with a flower crafted out of a carved apple.

"It means so much to me," Mahy said. "Some of the stress was worth this because it is everything I dreamed it would be."

Live music played as guests moved between the many tables decorated to reflect the individual menu themes, such as Victorian garden, Black Forest and seasonal modern Japan.

Alessandro Manno came with five friends, who attended the event before and invited him this year as a birthday present. He soon discovered the event was a culinary challenge for the guests as well as he realized the flaw with his initial plan to sample those dishes that caught his attention: "It all looks delicious."

The experience was a treat for his tastebuds and inspiration to try cooking up new dishes at home. "To me, it's like an artform." 

University of Waterloo student Emily Smyth visits Conestoga's Waterloo campus to dine at Bloom and she appreciates the enthusiasm and talent of the culinary students, bringing her to the capstone event for the second year in a row.

"It's presented in a very nice way and they're all really friendly and explain what they're serving."

Eleanor and Gary Moore and their daughter Meaghan Moore were excited to attend together, not only to enjoy the array of delicious dishes but also to talk with the students. Gary said he delights in "seeing the utter joy and delight the kids have when they explain what they've crafted."

Meaghan and her father came two years ago, but last year the event unfortunately sold out before they snagged tickets. They understand the event's appeal.

"It's something to be really proud of. It's really incredible," Meaghan said.

First-year student Sydney Johnson volunteered to help at the event, getting a preview of what's ahead for her and her classmates once they hone their culinary skills.

"It looks like a lot to do, but you work with a team," Johnson said.

She appreciated how it prepared students for the team environment they'll be working in once they enter the culinary world, and she was impressed by all the dishes. "Everything looks so good."

Flinto Pulakkal Anish created an array of German-inspired pastries and sweets, including bonbons adorned with marble-like swirls with the national colours red, yellow and black. Every item took a lot of time and care to craft, and he appreciated the response from guests.

"You see that enjoyment in their face when they try your food," he said.

There was no shortage of delectable bites and people enjoying them. "Anywhere you turn, there's good food."

Conestoga offers two-year programs in Culinary Management and Baking and Pastry Arts Management.

Baking and Pastry Arts Management includes the perfect mix from basic to advanced patisserie training and the management skills needed to operate a successful business.

Culinary Management provides students with the solid foundational skills of classic and emerging culinary trends and techniques through live-action demonstrations, lectures and immersive hands-on practice. Conestoga is the only Canadian college with a membership to the Institut Lyfe Alliance in France, the leading global educator in the profession of culinary arts management, hospitality and food service.