College renews ‘sweet’ partnership with world-class chocolatiers
Red River College’s Culinary Arts students already benefit from having access to the finest chocolate, and now a new agreement ensures that arrangement will continue for the foreseeable future.
The in-kind donation comes from a partnership between RRC’s Paterson GlobalFoods Institute and Cacao Barry and Callebaut, the world’s leading manufacturers of high-quality cocoa and chocolate products. Originally signed in 2012, the successful union continues with a three-year extension that will see Barry Callebaut provide RRC with an expanded line of chocolates and fillings.
“Cacao Barry and Callebaut’s top-end chocolates have been a huge resource for the college, and have taken the chocolate lessons we provide to a higher level,” says Don Pattie, pastry instructor in the Culinary Arts program. “Continuing with this partnership is an outstanding opportunity for our students that places them well above students in a lot of other colleges.”
In addition to the chocolate, RRC will continue to send one Culinary Arts instructor each year to Barry Callebaut’s chocolate academy in Montréal. Barry Callebaut’s chocolatiers will also visit RRC every second year to run demonstrations for aspiring chefs. Read More →