On October 30, Chef John Higgins, who pulls double duty as a Chopped Canada judge and Director of the Chef’s School at George Brown College Faculty of Hospitality and Culinary Arts, dropped by to meet SKETCH culinary-arts leader Melainie Vallieres and our environmental and culinary artists team. The afternoon was a chance to host Chef Higgins and treat him to a spectacular lunch designed by the youth leaders.
Also present was Education Consultant and past Director of George BrownSchool of Hospitality & Tourism Management, John Walker. SKETCH was also represented by staff and volunteers; Program Director Rose Gutierrez; and Board Member Omer Riza who oversees SKETCH’s social enterprise initiatives, and has an extensive background in culinary arts.
The SKETCH Enviro-Culinary Arts team discusses the prep
Busy hands prepping finger sandwiches
Root-and-vegetable soup poured into shot glasses
Guests and hosts first huddled in the kitchen to discuss our exciting new program called TASTE@SKETCH, a partnership that bringstogether SKETCH youth, educators andindustry professionals to create a tangible and intimate connection between growing and preparing food through community arts engagement at SKETCH.
All took their seats at the table and shared conversation over this special meal inspired by their personal tastes and passionate beliefthat cooking is a fine art and creates community. Everyone agreed that TASTE@SKETCH has all the ingredients and talent to turn that belief into an engaging new program.
Round table discussion on food, culinary arts and SKETCH (above and below)
The Curtain Call: gingerbread and poached pear truffle
The SKETCH Enviro-Culinary Arts crew with Chef John Higgins and John Walker
Stay tuned for more as TASETE@SKETCH develops! To support our growing Enviro-Culinary Arts Program donate today!
-by Sue Cohen, Program Coordinator and Justin Richardson, Culinary Arts Coordinator