Culinary Management students make regional cuisine showcase a global family affair
April 06, 2021

Even though the fare will come from locally-sourced ingredients, the audience for this year’s Culinary Management [KG1] Regional Cuisine Showcase will come from all over the world. Nine teams of Culinary Management students – and soon-to-be graduates – will showcase creations that reflect the cuisine and lifestyle of the Central Ontario region in a virtual Georgian Dining Room on Tuesday, April 13.

These students have worked hard perfecting their recipes. The innovative event offers them an opportunity to pitch their dishes, and to receive feedback from guests and people in the food industry. And because it’s virtual this year, family members will be able to participate and share in the students’ success and see what they’ve been doing at college.

A smiling young male with reddish hair wearing a white chef's uniform
Oleh Muzyka

Oleh Muzyka, an international student from Rivne, Ukraine, is excited his family will be able to attend. “It means a lot to me since they really helped me to be where I am right now and without them, all I accomplished so far would not be possible,” he says.

A group of five people standing outside. There are two adults and three kids. Everyone is wearing a straw hat.
Culinary Management student Oleh Muzyka is excited that his family from Rivne, Ukraine will be attending the virtual Regional Cuisine Showcase on April 13 and getting a taste of what he’s been learning at college. Pictured (from left to right) are his sisters Mary and Katerina, mom Oksana, and Aunt Ludmila; brother Misha is in the front.

Oleh has learned many helpful things during the program and from the showcasing course in particular. “I’ve learned about everything from nutrition, proper food costing, menu design and creating unique amazing dishes from scratch, to butchery, patisserie, kitchen management, entrepreneurship, and so much more,” he says. “I also learned about the regional cuisine and ingredients of Central Ontario, and how to estimate the market and make unique products based on these ingredients.”

Oleh’s team is going to present a beet burger. “The official name of our product is Meatless in Muskoka – You Can’t Beet This Burger,” he says. “With today’s trend for a plant-based diet, our team decided to make a beet burger, which would include some great regional ingredients and have high nutritional value, including vitamin B12 for those who are vegan. We did some good research and our chef really helped us as well, so we wanted to present it to the local market. It’s a great substitution for meat.”

When Oleh graduates, he plans to keep working in the hospitality industry in Canada: “I want to keep learning more about it and gaining all the required practical knowledge so that someday I can open my own business.”

Daniel Brock is another Culinary Management student who will be showcasing a unique regional creation.

A smiling male standing against a wall with this arms crossed. He's wearing a white chef's hat and a white chef's coat
Daniel Brock

“Our team is making a short video to present our regionally inspired product – Blazin’ Peach Salsa that was developed right here at Georgian,” says Daniel. He adds that he’s learned how to develop regional-inspired products and menus during the Showcasing Regional Cuisine course: “I’ve also learned how to manage and work as a team more effectively and about professionalism and packaging requirement for products.”

Daniel, who’s from Wasaga Beach hopes his family can attend the virtual event to see what he’s developed and accomplished with his team. “Their support throughout my college experience has been a driving force for me and I’d love to showcase my new skills,” says Daniel. “After I graduate from the program, I would love to either open my own catering business and a food truck or get into the product development sector of the food industry. Another aspiration of mine after a few years in the industry would be to teach other young chefs the skills to follow their dreams.”

The showcase will run from 5 to 7 p.m. and will be hosted on REMO, an interactive platform. Each student team will set up a virtual booth from which they can interact with participants in real time. The student teams are also responsible for creating a short informational video that the participants can view.

“We were challenged by the current circumstances to deliver a very complex, hands-on course – one that was designed for a high level of student and chef interaction – in a modified way,” says Chef David Jones, a professor in Georgian’s Hospitality, Tourism and Recreation programs. “We had to account for the safety of our students and participants, while providing the same level of academic rigor and relevance. I think we achieved that, and more, in this adapted delivery.”

People can register online for free through the REMO website to attend the showcase.