Culinary grads cook up success

Tea and nibbles were the order of the day Friday as three graduating culinary students at Confederation College here prepared a special high tea in appreciation of the program.
“It’s just to thank the college for the wonderful program,” explained Megan Soucy. “I had a wonderful experience.”

Soucy, along with fellow graduates Melanie Trenchard and Elisabeth Nussbaumer, were on hand to celebrate their accomplishment with chef professor Jodi Strizic.
“I’m really proud of them,” said Strizic as college staff enjoyed their treats.
The three underwent an intensive eight-month course, which saw nine of the original class drop out. “We started with 12,” Strizic confirmed.
“It’s not a Martha Stewart class,” Strizic laughed, explaining the course is not for hobby cooks. “It’s real life, practical theory.”
Indeed, the three grads admitted it was challenging to undertake some of the assignments, but ultimately worth it.
Trenchard said she enjoyed learning how to do things right and cook quality food. “The proper way, the proper technique of doing stuff” is important, she explained.
The students learned such techniques as how to marinate with Tequila.
“It wouldn’t dawn on me to marinate with Tequila,” laughed Trenchard.
All three are hoping the culinary course will lead them to better placement at work, but were quick to note their love of cooking is what made learning worthwhile.
“I’ve always had a passion for cooking,” Soucy enthused. “It was just a positive experience all around for us.”
Strizic put the Soucy, Trenchard, and Nussbaumer through all kinds of challenges, but was thrilled with how they progressed during their training.
“They’ve risen to the occasion,” she smiled, looking over the spread prepared for the high tea.
Part of the process was learning how to cook non-traditional food—or food which doesn’t grace typical dinner plates every night.
The class experimented with seafood, pastry, meat, and sauces of every kind, as well as cooking pretty much every other food in between.
Strizic stressed it was key to take the students to a new level—away from what they were used to.
Pulling them “a little bit out of their comfort zone” was how Strizic taught the trio to overcome obstacles which crop up during the cooking process.
While they’ve finished their studies in the culinary program, Strizic hopes their training will allow for more successful futures.
“This is a stepping stone for you,” she told the grads Friday.