Kimberly Johnstone, Adam Florence & Holly Adkins

The proposal we have developed is to bring culinary experts, students and international foods together to broaden the experience of all involved. We plan to link TRU Culinary Arts students and faculty with the Sa-Hali foods students to create a memorable and beneficial collaboration which will provide them with exposure to amazing international cuisine. Students will be able to immerse themselves in the culinary kitchens at TRU and learn specific culinary techniques demonstrated by the experts.

This opportunity will also provide the opportunity for Culinary students to gain confidence and skills sets surrounding presentation, demonstration and communication while working with the Sa-Hali students. Working together in teams will provide both groups with many beneficial experiences.