A highlight reel of the experiences and learning attained by our Culinary Skills Students at the NSCC Strait Area Campus
11/30/2022
What is tender, juicy, and basted all over? 🤔
This tasty beef strip loin with pommes gaufrettes, cauliflower smear, and pickled red onions, of course! 🤗
From removing the silver skin of the beef, portioning out the steaks, prepping the potatoes, and getting that perfectly seared & basted finished product, everyone was really proud of this plate… and rightfully so!
11/25/2022
Savour Grab n’ Go on Instagram: "This cumin dry rub flank steak with handcut fries and chimichurri hollandaise really deserved its own reel. Oh the fun tasty learning that was had 🤗" Savour Grab n’ Go shared a post on Instagram: "This cumin dry rub flank steak with handcut fries and chimichurri hollandaise really deserved its own reel. Oh the fun tasty learning that was had 🤗". Follow their account to see 407 posts.
11/25/2022
Need a plan for dinner tonight? You’re in luck 🤗
The students have packaged up these beautiful almond-crusted potato & bacon croquettes with a curry vegetable velouté. Grab a portion of each for $6 and serve at home with a fish of your choice.
Also in the Grab n’ Go fridge, you’ll find 1L portions of fresh Italian Tomato Sauce. Great with pasta!
Available in the cafeteria until 2pm today. Don’t miss out!
11/23/2022
IT’S BUTTER!
A tasty fat like gold
It has the juice (it has the juice)
I can’t imagine a more beautiful thing 🎵
But seriously, look how beautiful this clarified butter is?!?
With its high smoke point and nutty flavour, clarified butter is a secret weapon in the kitchen. This week students will be using it in a number of housemade sauces. Let’s go! 🧈
11/16/2022
we created the right environment with enough humidity, the correct temperature, and the right ratio of simple ingredients.
we waited.
we kneaded.
we waited.
we folded.
we covered.
we waited some more.
we punched.
we waited.
we portioned.
we rolled.
we shaped.
we scored.
we baked.
and by golly…
WE MADE BREAD!!!!
As you can see from these photos and videos, bread making truly is a work of art and life! (check out that breathing yeast!)
Well done class! Absolutely beautiful baguettes 🥖
11/14/2022
If there was a scratch and sniff option on Instragram, this post would surely make your mouth water!!!
Another impressive day of learning with cinnamon rolls, espresso banana chip bread, and morning glory muffins fresh out of the oven!
11/14/2022
🛎 DING! Scones are done! 🛎
In their first week of a new module, students learned about different mixing methods and the impact of fat temperature when used in baking.
Based on the taste and texture of these scones and biscuits, it’s an A+ result for this class!
11/08/2022
Thanks to the generous funding from the NSCC Foundation, our culinary students were able to participate in a 2-hr Cheese Tasting Workshop with the talented Owner & General Manager of Brook Village Grocery, Karen Allen.
Having recently completed a series of Professional Cheese Monger courses through George Brown College in Toronto, Karen was well-versed and excited to share with us some historic & scientific facts, artisanal production notes, and general tasting advice on all things CHEESE! 🧀
We were lucky enough to taste eight different cheeses that spanned provincial, national, and international borders, while also learning about the different styles of cheese & the types of milk that are best suited for each.
Some crowd favourites were the local Fromage Blanc by Skye Glen Creamery , the COWS 3 Year Aged Cheddar, and the Queso Manchego made from sheep’s milk. Only one student asked for seconds of the Époisses de Bourgogne!
Check out Brook Village Grocery for Cape Breton’s largest selection of cheese. While you’re there, you might also want to sign up for their monthly Cheese Club to dive into some of this learning for yourself! Thanks again, Karen. Yesterday was awesome!!!! 🤩
Nova Scotia Community College - NSCC
11/03/2022
Remember all those beautiful stocks we made last week?
Well this week students have been turning them into seasonal flavourful soups!
🍲 Potato Leek with paprika roasted chickpeas & feta
🍲 Vietnamese Pho with chicken thighs & crunchy bean sprouts (honorable mention: the housemade shiitake mushroom broth used in this soup! WOW!)
🍲 Classic Corn Chowder
🍲 Cream of Mushroom with crouton crumb & sour cream
🍲 Fish Chowder with dill oil
🍲 Roasted Garlic & Brie
Remember to check out our Grab n’ Go fridge so you can sample some of these soups at home! It’s a great day for soup!
10/29/2022
Were you lucky enough to taste one of these ricotta donut balls at Open House?!
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The reviews were coming in HOT and the students averaged a 12/10 on this assignment!
⭐️⭐️⭐️⭐️⭐️
If you or someone you know is interested in learning more about our Culinary Programming, reach out to us here or read more on the NSCC website! A career in the kitchen can be a challenging, rewarding, and exciting journey!
10/27/2022
Our new Stocks & Soups module is off to a rich and flavourful start! Here is a look in at the beef, chicken, and consommé stocks students have been working on this week.
Make sure to stop by our Grab n’ Go fridge for a first offering of Potato Leak Soup. Sold in 1L containers for just $6 each!
More soup varieties to come as well, so stay tuned 🥣