Culinary program develops Fridge and Pantry Challenge and plans for Fall term with food box plan

When Winter semester moved online, program coordinator Steve Moghini acted quickly to adapt the Culinary Management program. He created the Fridge and Pantry Challenge as the final project, challenging students to use items they already had to create delicious dishes.

“Cooks need to be adaptable and flexible. You can’t worry about what you don’t have; you work with what you have because, in this industry, you have to deliver right away,” said Steve, explaining that cooks are often expected to create off-menu items or adapt dishes based on dietary restrictions.

Photo by Ethan Shumak.

For the Fridge and Pantry Challenge, Culinary students plated incredible dishes in their homes. These include: a spicy Shakshuka complemented by a sweet Poke; vegetable fritters and Idli Sambhar; a beef pot pie, gingered carrot orange soup with Grand Marnier chantilly crème, and a cranberry, walnut, goat cheese salad. For grading, students submitted reports that featured photos of their preparation, production, presentation of dishes, and safety and sanitation. 

“There were many challenges with the Fridge and Pantry Challenge, but what the students came up with was utterly stunning and I give them a lot of credit,” said Steve.

Beef Pot Pie dish by Braydon Weir.

Steve is now working on the syllabus for September and preparing for remote delivery, including planning out food boxes that will be delivered to students. These boxes will feature ingredients the students need to complete their assignments.

“The future of the Culinary industry certainly includes food boxes and take-out, and restaurants will rely on this,” said Steve. “These food boxes will really add another layer of learning to the experience.”

Students will receive detailed instructions of assignment expectations and will use ingredients from their food box to create delicious dishes, which they will photograph or video. Dishes will be served to roommates, family members or friends, who are asked to grade taste honestly.

“I’ve heard from parents already, from the Fridge and Pantry Challenge, that they are loving all of the cooking at home!”


Explore a Fleming Culinary Lab with this virtual tour:

Aloha! from Culinary Management graduate Andrew Craig

The winter season looks a little different for Culinary Management graduate Andrew Craig. Instead of icy cold, snowy weather, the Class of 2012 alum is enjoying sunshine and a warm breeze in beautiful Hawaii.

“The idea of ‘aloha’ is very present and I’ve learned to embrace this. I’m truly enjoying my time on the island,” said Andrew about his Maui lifestyle.

Andrew is the Food and Beverage Manager at the Fairmont Kea Lani Maui, where he is responsible for overseeing the day-to-day operations of the LUANA Lounge and assists with managing the Kō Restaurant. The Fleming graduate ensures high standards are met and continuously elevates the experience. He also processes orders, staffing, scheduling, forecasting and event organization for the outlet.

“I love being able to create a personalized and memorable experience,” said Andrew. “I strive to keep everyone happy in the operation so that we can all work together to create amazing moments for other guests and colleagues.”

Andrew relocated to Maui recently for this opportunity with Fairmont. Prior to this role, Andrew was an Assistant Manager at the Fairmont Royal York, a Manager at the Library Bar in the Fairmont Royal York, and spent two years as a Supervisor at the Fairmont Banff Springs through the Fairmont’s Leadership Development Program (now called the Inspire Program). 

“The learning doesn’t stop once you’ve finished your program,” said Andrew. “There is always a new method or variation to be learned about and that’s half of the fun in the job. I’m always taking every opportunity to expand my learning and it’s played a big part in my career taking me to where it is now.”

After graduating from Fleming College, Andrew went on to earn his Bachelor of Applied Business – Hospitality Operations Management at Niagara College, applying some of his Fleming College credits towards a degree. Andrew said he utilized many of the skills he developed at Fleming to succeed in university.

“I gained a kitchen skillset that taught me everything from mise en place through restaurant service execution. I even had the opportunity to create my own business with The Corner on Sixth, which gave me the chance to work through all the many variables associated with running a restaurant,” said Andrew about the skills he developed at Fleming College. “It was an amazing experience that not only showed me many classic culinary techniques and recipes through the labs and classes, but allowed for countless opportunities for off-site events that honed my hospitality skillset in real-world scenarios.”

Andrew said he would recommend the Culinary Management program to others, saying, “Absolutely! It has given me the knowledge and wherewithal to confidently carry out my hospitality career in both culinary and front-of-house managerial positions.”

Culinary students make Fleming College proud at Skills Canada – Ontario

Photo (left to right): Sophie Crowder, Kayla Daluz, Chef Steve Benns

Sophie Crowder remembers the nervous excitement she felt entering the Toronto Congress Centre, taking in the grandeur of Canada’s largest skilled trade and technology competition.

In Skills Canada – Ontario, skilled trade and technology students aim to impress their educators, family, friends and prospective employers, competing for Gold, Silver, or Bronze medals and the opportunity to compete at the Skills Canada National Competition. From there, competitors may go on to the WorldSkills Competition.

This was Sophie’s first experience at Skills Canada – Ontario, having just completed her first semester of Fleming’s Culinary Management program. Sophie was joined at the competition by faculty mentor Steve Benns and fourth-semester student Kayla Daluz, who was competing for her second time.

“Having this opportunity in my second semester is a privilege,” said Sophie. “I felt as prepared as I could be. I trained five days per week two weeks prior to the competition, working from 9 a.m. to 6 p.m. on everything.”

Each year, Fleming Culinary enters two students in the culinary arts competition at Skills Canada – Ontario. The first-year student is expected to try their best and take in the competition so they feel fully prepared next time, and the second-year student is expected to enter as a strong competitor ready for the challenge.

In the culinary arts category, students complete two modules. For Module 1,

Kayla made:

  • Mushroom Gougère: Shitake and shimeji mushrooms, bacon, green onions and brie stuffed in parmesan choux pastries
  • Cured Trout Appetizer: Quick cured trout on crispy brioche rounds topped with grainy mustard and chive cream cheese and a candied fennel chutney
  • Roasted Beet Tart: Slow-roasted beets, red onion marmalade, thyme, goat cheese and pistachios served in a savoury tart
Kayla’s Module 1. Photo by Dean Michelsen.

Sophie made:

  • Shimeji Mushroom Gougère: Pan-seared shimeji mushrooms, bacon, roasted red pepper and brie stuffed between parmesan and gruyere choux pastries topped with a lemon, white wine, chive and chili jelly
  • Cured Trout Open-Faced Sandwich: Quick cured trout on crispy challah points topped with chive cream cheese, pickled shallots, and a candied fennel and mango chutney
  • Waldorf “Style” Tart: Celery root, royal gala apples, mint, goat cheese and pistachios served in a savoury tart
Sophie’s Module 1. Photo by Dean Michelsen.

and for Module 2,

Kayla made:

  • Lobster Cannelloni: Fresh egg pasta stuffed with lobster, shallots and tarragon, finished with lobster glaze, tomato confit, chive white wine butter sauce and microgreens
  • Deconstructed Lemon Meringue Pie: Lemon curd white chocolate mousse, tuile cannoli, Italian meringue and citrus gelée finished with blueberry sauce, a sugar spiral, and assorted fruit
Kayla’s Deconstructed Lemon Meringue Pie. Photo by Dean Michelsen.

Sophie made:

  • Lobster Cappelletti: Pasta stuffed with lobster, fennel and shallots, finished with tomato confit, lobster glaze, citrus vinaigrette and microgreens
  • Deconstructed Lemon Meringue Pie: Lemon curd, tuile cookie and Italian meringue finished with raspberry sauce, a sugar stick, and assorted fruit
Lobster Cappelletti by Sophie. Photo by Dean Michelsen.

Although Sophie and Kayla were separate competitors, Sophie was pleased her work station was beside her Culinary Management peer. It gave Sophie the opportunity to not only work on her dishes, but observe a seasoned pro.

“She was calmer than I was. She carried herself well and followed her plan step-by-step. The way she carried through her work impacted me and I’ll remember it for next year,” said Sophie.

Kayla said she did feel calmer her second time at the competition.

“I was super nervous my first year and I didn’t know where anything was. It was way easier the second time around, I knew how things were laid out, I knew where the ingredients were, I knew what to expect,” she said. “I felt prepared. We trained a lot; every opportunity I had in between classes I was training. And then straight everything for two weeks leading up to the competition. I got to the point where I could measure by eye.”

It was worth the hard work and effort, as Sophie earned 5th Place and Kayla took home a Bronze Medal.

“Sophie, I am blown away. She is crazy talented just going into the program, and getting 5th on her first time? She will go somewhere,” said Kayla, who added that she placed 7th her first time competing. “And I love Chef Benns. I spend a lot of time with him training and I am so grateful to be training under him. He is super talented.”

For Sophie, the competition was spectacular, and she is excited to compete again next year.

“Ontario Skills was just spectacular, and it didn’t feel real until the closing ceremony. It took a long time to get here and I was so proud!” said Sophie. “I was taking photos of Kayla at the podium all teary eyed like a proud mom. Everything happens for a reason and I’m doing what I get to do and what I’m meant to do. I am so grateful.”

A Culinary Career Path

For both Kayla and Sophie, the path to Culinary Management was not easy.

When Kayla got pregnant in high school, she waited until her son was older to pursue her education. She went to PACE, which offers students the opportunity to earn college credits, and Kayla signed up for a dual credit in Fleming’s Culinary program.

“My chef instructor pulled me aside and recommended I continue this because he said I’m good at it,” said Kayla. “That meant a lot to me. I’m here now and the chefs are all proud of me, so I know I’m doing good here.”

Kayla’s advice to students at PACE is to find a career they love.

“If you love it, it comes,” she said. “When I walk in that kitchen, I feel a wave of happiness. If you love it, it’s there, it’s worth it. Seeing people’s reactions to my food, saying ‘I couldn’t do this! It’s crazy, it’s like art!’—that makes it worth it.”

She admits that training for the culinary industry and for competitions can be “hard, tiring and frustrating” with a four-year-old, but is grateful for her support system.

“My support system is great, especially my mom. She wants me in ‘Top Chef,’ she thinks I can go far,” said Kayla. “And my son is proud of it now. I showed him my medal to explain all that I’ve worked for, and he was excited and he’s proud.”

For Sophie, a culinary career didn’t seem possible for her due to health concerns.

When Sophie was 15, she slipped on wrapping paper and fell. Although she felt sore, Sophie wasn’t concerned until days later when her thigh was severely swollen. She visited her family doctor, who wrote Sophie a note for the hospital saying he suspected she had a blood clot.

Unfortunately, Sophie had to wait nine hours at the hospital as the clots spread. Once she was able to see a doctor, she had some blood tests done, followed by an ultrasound. When Sophie was wheeled out of the ultrasound, that’s when she realized something was wrong.

The accident had crushed Sophie’s collateral veins. The doctor injected Sophie with blood thinners and sent her to Sick Kids Hospital, who told Sophie if she had sat for another hour in the hospital her leg would’ve been amputated. She had ongoing healthcare treatments, including blood thinners, and was told culinary required too much standing for her to pursue.

Instead of culinary school, Sophie moved to Peterborough from Mississauga to study anthropological archaeology at Trent University. While she enjoyed finding connections between archeology and her passion (such as food vessel artifacts from Pompeii) and loved living in the city of Peterborough, Sophie still dreamed of a culinary career.

When her health improved and her doctor gave Sophie the all clear to study Culinary Management, she dropped out of archaeology and signed up for Culinary Management at Fleming College.

“I have a riser on my cutting board, I wear a back brace sometimes while cooking, and I wear compression socks,” said Sophie. “But this is the dream. I am so grateful I get to do it.”

Future Plans

Sophie, who began Culinary Management this January, will start training for the next Skills Canada – Ontario competition in September. She hopes to create a fine-tuned action plan, get her timing down, and come in feeling more prepared.

“It’s such a cool experience,” she said. “I wouldn’t trade it for the world.”

Kayla, who graduates from Fleming College this June, has been hired at Rolling Grape Vineyard as the Executive Chef. She will create a food program from scratch, which includes building a wood-burning oven for pizzas and growing fresh herbs.

“A huge bonus for me is that I can stay included at Fleming College because of the Culinary program’s collaboration with Rolling Grape,” said Kayla. “I’ve asked the chefs here what it takes to teach. They have given me so much, so I’d like to give back.”

Culinary students deliver at the King Cole Amazing Duck Race

Braden Lawther, Kylie Piney, and Chef Steve Benns
Braden Lawther, Kylie Piney, and Chef Steve Benns

Congratulations to Fleming College students Braden Lawther and Kylie Piney, who earned 3rd Place this weekend in the King Cole Amazing Duck Race!

The farm-to-fork recipe competition for culinary students was hosted on Saturday, April 1 by King Cole Ducks Limited. The event began bright and early with students collecting eggs, showcasing knife skills in the farm, and then travelling to the St. Lawrence Market in Toronto to shop for ingredients. Teams then arrived at their last stop, George Brown College, for the cook off. The goal was to create the best duck appetizer and entrée.

Braden and his teammate Kylie created duck sliders and a delicious duck trio for the competition, which earned them 3rd Place against other colleges in Ontario. They were judged on creativity, practicality, kitchen skills, appearance and flavor by a judging panel featuring Duff Lampard, Executive Chef at the Metro Toronto Convention Centre; Robert Mills, Executive Chef at The Fairmont Royal York; Jesse Mutch, Executive Chef at Chantecler; and Lucy Waverman, Editor of Food & Drink magazine.

“It was a great time, a great life experience to remember forever,” said Braden, a Chef Training student at Fleming College.

Kylie, who is in the Culinary Management program, agrees. “It was a very positive experience. We got to network with different chefs and different people from different places,” she said.

The biggest challenge for Kylie was remaining positive throughout the competition, as the team was not raking in points during the race portion of the challenge; whereas Braden was most concerned about time management, and ensuring the food was delivered on time and hot. “It was hard to stay positive during the race part, because we were coming in last and I felt like ‘we suck.’ But all that matters was the cooking,” said Kylie.

Kylie Piney and Braden Lawther during their practice round in Fleming's Kitchen Lab
Kylie Piney and Braden Lawther during their practice round in Fleming’s Kitchen Lab

And the team was well-prepared to deliver a delicious meal. On Thursday, March 30, Kylie and Braden worked with their professor, Chef Steve Benns, in the Sutherland Campus Kitchen Lab to practice their dishes. Staff were invited to sample the duck dishes and offer a critique.

“They did a really good job! They practiced at Fleming College before travelling to Toronto and went in with a good plan that helped them execute a good day at the competition,” said Chef Benns. “The culinary competition by King Cole Ducks is always a great event and our students had a really good time.”

Fanshawe College won 1st Place and the Canadian Food and Wine Institute (Niagara College) came in 2nd Place. Other competitors include Canadore College, Centennial College, Durham College, George Brown College, Georgian College, Humber College, and St. Clair College.

“Although Fleming didn’t win, it is a little bittersweet for me to see Fanshawe College win. Their mentor, Kyle Fee, is a Fleming graduate who was a student here during my first year of teaching, so I’m excited to see him succeed. Although the event is a competition, all of us enjoy the networking aspect of the King Cole Amazing Duck Race and it really is a great opportunity for everyone.”

Braden and Kylie are now busy gearing up for Skills Ontario in May, where they will compete in the Post-Secondary Competition. Good luck!