Happy New Year from all of us at the Red River College School of Hospitality and Culinary Arts.

The Short Order Lab is back in session, with a few limited menu items available on Friday. Full breakfast service will resume on Monday, January 7 (Monday through Friday) and lunch service will resume on Tuesday, January 8 (Tuesday through Friday).

The Global Cuisine and Buffets Lab will resume service on January 30, 2018.

The Garde Manger Lab will be back in session the week of January 28, 2018.

The Apprenticeship students and Professional Baking students will be providing a variety of pastry items in the weeks to come, and details will be available next week.

Note: The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

This week is the last week of public service in the Culinary Exchange. The Culinary Exchange will be closed from Monday, December 17, 2018, through Tuesday, January 1, 2019. The final day of hot food service will be Thursday, December 13. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Thursday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.

The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Thursday this week. The menu can be found here.

The Garde Manger Lab is  in testing this week.

The Baking Labs are in testing and preparing for the Bake Sale which will be held on Thursday, December 13, 2018 from 10:00 a.m. until 1:00 p.m. or their Annual Holiday Bake Sale on Thursday, December 13 from 10:00 a.m. to 1:00 p.m. Items will include, but not be limited to, gingerbread houses, sugar cookies, fruit cakes, and dainty platters.

Happy Holidays from all of us at the School of Hospitality and Culinary Arts!

The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

This Friday, December 7, will be the final Buffet lunch offered by the Global Cuisine and Buffets lab for this term. Every item on the current Global menu will be available for the buffet, as well as items provided by other labs. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.

The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Friday this week. The next Buffet date will be Friday, December 7. The new menu can be found here.

The Garde Manger Lab is producing the following this week:

• Assorted Sushi

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Chiffon Cake
• Lemon Raspberry Buttercream Cake
• Lemon Strawberry Cheesecake
• Black Forest Cake Trifle
• Bread Pudding Royale
• Creme Brule
• Creme Caramel
• Chocolate Pot de Creme

The Professional Baking students are preparing for their Annual Holiday Bake Sale on Thursday, December 13 from 10:00 a.m. to 1:00 p.m. Items will include, but not be limited to, gingerbread houses, sugar cookies, fruit cakes, and dainty platters.

The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Global Cuisine lab starts a new menu this week. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Wednesday through Friday this week. The next Buffet date will be Friday, December 7. The new menu can be found here.

The Garde Manger Lab is producing the following this week:

• Open-Faced Sandwiches
• Toast Points with Bab Ghanoush and Hummus
• Corn Tortilla Chips with Salsa Fresca and Guacamole

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Vanilla Cupcakes
• Red Velvet Cupcakes
• Chocolate Cupcakes
• Shmoo Torte
• Chocolate Cake
• Carrot Cake

The Professional Baking students are preparing for their Annual Holiday Bake Sale on Thursday, December 13 from 10:00 a.m. to 1:00 p.m. Items will include, but not be limited to, gingerbread houses, sugar cookies, fruit cakes, and dainty platters.

The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

Experience a five-course meal prepared by two young chefs who are preparing for national competition. Click on the heading of this email to read all the details.

Two Red River College culinary students, Argie Garcia (Apprentice Level 2) and Anthony Carino (Term 6 Culinary Arts) have been selected to compete at the Young Chefs Challenge in Toronto on January 27, 2019. The competitors have three hours to make a three-course meal that showcases creativity, taste and kitchen organization.

These students were selected by the competition committee for their prior competition experience and constant pursuit of professionalism within the culinary industry.  The Young Chef’s Challenge in Toronto has only six competitors from across Canada, so having two Manitobans qualify is very exciting! The winning competitor in Toronto will have the honor of representing Canada’s culinary scene on the world stage in 2020 in Saint Petersburg, Russia at the World Chefs Congress.

As these students will need to pay all of their own expenses, they will be hosting four separate Chef’s Table dinners as fund raisers. The dinners will be hosted in the Apprenticeship Lab at the PGI School of Hospitality & Culinary Arts at 504 Main Street. There are only 12 seats available each evening. (One person need not buy all twelve seats as it will be a communal table filled with fellow food lovers.)

The five-course menu will reflect what Anthony and Argie hope to accomplish in Toronto with some added flair to complete the experience!

Pricing:  $120 with beverage pairing

Dates: Bookings still available for November 26 & 27, 2018 and January 8, 2019. Dinners will start at 6:30pm

For booking your seat or more information please contact Apprenticeship Instructor Gordon Bailey at gbailey30@rrc.ca

Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Friday this week, with Buffet being offered on Friday. The menu can be found here.

The Garde Manger Lab is producing the following this week:

• Assorted Fancy Tea Sandwiches
• Chef’s Salad with Thousand Island Dressing

Thursday

• Asian Noodle and Vegetable Salad with Gingered Soy Dressing

Friday

• Muffaletta with Zesty Quinoa Salad
• Curry-Brined Chicken Salad on Ciabatta

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Whipped Shortbread
• Whoopie Pies
• Carrot Cake Cookies
• Imperial Cookies
• Date Squares
• Nanaimo Bars
• Pecan Bars
• Chedar Biscuits
• Assorted Turnovers
• Assorted Pies
• Assorted Biscotti
• Apple Crumble Muffins

The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Global Lab will be providing a Buffet Lunch on Friday, November 16, offering all of the items on the current Global menu, as well as various contributions from other labs. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Tuesday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.

The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Wednesday through Friday this week, with Buffet being offered on Friday. The menu can be found here.

The Garde Manger Lab is producing the following this week:

• Fresh Fruit with Raspberry Yogurt
• Spinach and Butter Lettuce Salad
• Caesar Salad with Oven Roasted Chicken Breast
• Asian Chicken Salad

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Danish
• Buttermilk Scones
• Sour Cream Crumb Cake
• Assorted Cookies
• Brownies
• Gluten-free Brownies

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Global Lab will be providing a Buffet Lunch on Friday, November 16, offering all of the items on the current Global menu, as well as various contributions from other labs. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab is closed for the first part of this week, but will be open for lunch from 11:30 a.m. to 1:15 p.m.  Thursday and Friday, and the menu can be found here.

The Garde Manger Lab is producing the following this week:

• Fresh Fruit with Raspberry Yogurt
• Assorted Salads

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Bagels
• Pretzels
• Rye Bread
• Baguette
• Hamburger Buns
• Yeast Doughnuts
• Cinnamon Buns
• Assorted Biscuits
• Assorted Muffins

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Apprenticeship students will be hosting a meat sale on Friday morning, November 2, from 10:00 a.m. to 11:30 a.m. A variety of product, including beef, pork, poultry and fish, will be available. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab is closed today, but will be open for lunch from 11:30 a.m. to 1:15 p.m.  Tuesday through Friday, and the menu can be found here.

The Garde Manger Lab is producing the following this week:

Monday and Tuesday

• Fresh Fruit with Raspberry Yogurt
• Assorted Open-Faced Sandwiches
• Chef’s Salad with Thousand Island Dressing

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Lemon Bread
• Croissant
• Assorted items from testing

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

The Short Order Lab will be closed until Thursday morning this week due to training a new group of students. Limited menu items may be provided on Wednesday, October 24. The Global Lab will be providing a Buffet Lunch on Friday, October 26, offering all of the items on the current Global menus, as well as various contributions from other labs. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.

Short Order Lab (Restaurant Cooking) will be serving breakfast on Thursday and Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. on Thursday only, and the menu can be found here. Full service will resume next week.

The Global Cuisine Lab is closed today, but will re-open for lunch from 11:30 a.m. to 1:15 p.m.  Tuesday through Friday, and the menu can be found here. All items on the menu will be offered Buffet-style on Friday, October 26 from 11:30 a.m. to 1:15 p.m.

The Garde Manger Lab is producing the following this week:

Thursday and Friday

• Fresh Fruit with Raspberry Yogurt
• Assorted Open-Faced Sandwiches
• Chef’s Salad with Thousand Island Dressing

The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:

• Bavarian
• Strawberry Lemon Cheesecake
• Panna Cotta
• Baked Cheesecake
• Naan Bread
• English Muffins
• Deli-style Rye
• Whole Wheat Pita
• Lavash

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.