Tabasco and Humber College spice up learning
By Canadian Pizza
By Canadian Pizza
June 21, 2012, Toronto – Tabasco Brand Foodservice Canada and Humber
College's school of hospitality, recreation have been spicing up
learning, finding success in their first year of partnership to promote
June 21, 2012, Toronto – Tabasco Brand Foodservice Canada and Humber College's school of hospitality, recreation have been spicing up learning, finding success in their first year of partnership to promote culinary excellence.
To help students explore the world of heat and flavour, all seven varieties of Tabasco sauce were provided to Humber’s culinary classrooms and labs.
In 2011, the Tabasco Street Heat Junior Chef Meet, a national student culinary competition, was held at Humber College’s North Campus. Aphisith Phongsavanh from the host school and two other finalists, who were flown in from across Canada, participated in a street-food inspired cook-off. After preparing their recipes in front of a live student audience and a panel of culinary experts, including celebrity Chef David Adjey, the winning student was titled Canada’s Hottest Junior Chef and awarded $5,000 in cash and prizing.
A Tabasco student scholarship, valued at $500, was created to reward excellence in the culinary arts. Awarded for the first time this October, the scholarship will go to a Humber College culinary apprentice student who has exemplified leadership and knowledge within their practical lab classes, and obtained an overall average of 80 per cent in all practical labs.
In the year ahead, Tabasco Canada will be working with Humber College’s students and chefs to advance their education and training through a number of curriculum-enhancing activities led by Ryan Marquis, a newly appointed Tabasco Brand corporate chef.
“It’s an honour to help support the learning and development of such
talented culinary students,” said Sue George, marketing manager for
Tabasco Foodservice Canada. “We look forward to providing Humber College
students with the support and tools needed to add heat and flavour to
their culinary creations.”