The Nova Scotia Community College (NSCC) Live Cooking Demonstration Project at De La Salle College of Saint Benilde enriches students’ learning experiences by exposing them to diverse culinary techniques and international perspectives. This collaboration allows students to connect with professionals from a renowned institution, opening doors for future collaborations, internships, or further education.
During the seafood-themed demonstration, Chef Thomas Carey and Chef Margarita Marty showcased their skills in preparing dishes with fresh seafood. This interactive session enabled students to learn about various seafood culinary techniques and presentation styles from both local and international viewpoints. The event highlights the commitment of both institutions to fostering a global network of culinary professionals and providing exceptional learning opportunities for students.
