Culinary Arts students and the team from Prairie Research Kitchen (PRK) were up bright and early this week to show Global News Morning viewers some examples of what is made possible by Manitoba’s Polytechnic.

A live-on-location tour of RRC’s Polytech’s Paterson Globalfoods Institute (PGI) injected some action and energy into the popular, three-hour, morning news program by highlighting some of the incredible menu items and products created daily in the short order lab, the baking and pastry lab and at PRK.

Veteran reporter, Clay Young’s first stop showcased the College’s applied research capabilities with a visit to PRK – a Technology Access Centre where food science is blended with culinary arts to develop innovative solutions for businesses and entrepreneurs.  

Watch the PRK Segment

Research Manager, Elena Gomez Haro described a current project for Pulse Canada that is exploring the wide variety of applications for pea fibre, a by-product of the protein industry, that is grown in Manitoba.

To demonstrate its nutritional properties and functionality, Research Assistant and proud RRC Polytech alumnus, Anna Borys cooked up an experimental pea fibre breakfast patty that once perfected, could become a sustainable retail product.     

By that time, the breakfast rush at the Culinary Exchange, PGI’s public food court was well underway providing an opportunity to put Chef Instructor, Jordan Carlson’s Short Order class into the TV spotlight.

Watch the Short Order Lab Segment

While the orders are short as far as the time needed to prepare them, the menu focuses on freshness and quality making it more of a gourmet than fast food restaurant.

While flipping eggs, first year student, Trevor Walld explained how each student must take turns mastering cooking, prepping, and serving tasks in a rotation of kitchen stations to develop real industry skills and experience.

Fittingly dessert was the last item served up, no doubt leaving Global viewers craving a Berry Charlotte Royale – a sponge cake with a berry compote, custard cream and lemon filling after witnessing the 19 future chefs in the Professional Baking and Pastry Program apply the final fruit garnish.

Watch the Baking & Pastry Lab Segment

Student, Dayna Hall said she shares a passion for baking and artistry with her classmates and insisted on presenting her completed Berry Charlotte Royale to the Global News Morning crew as a thank you for sharing their story.

With 8 months of lab/theory followed by a 4-month work term, Professional Baking and Pastry Instructor, Lylah Erkau credits the experiential learning offered in the one-year certificate program for attracting students from all over the world and prompting a waiting list for the next uptake.

Food culture is not a trend, it’s become a way of life. As our appreciation for food as an art form evolves, both in taste and appearance, demand has never been higher for great experiences at our private dining tables and in the hospitality, tourism, and retail industries.

Through a combination of available courses and applied research, RRC Polytech is proudly preparing the next generation of talent that will take Manitoba’s growing culinary industry to the next level.