What's New at VCCMarch 6, 2012
What's for dinner? Stir things up with a new, springtime recipe by VCC chefs
What do you get when you combine scallops, ravioli, butternut squash, capers and brown sugar? Only VCC's culinary arts experts have the taste bud-tantalizing answer!
On Tuesday, March 6, Tyson Gee, Junior Culinary Team Canada captain, along with chef Bruno Marti and pastry chef Fumiko Moreton unveiled a new, springtime recipe for cooking enthusiasts on CTV News at Noon.
The dish will be served at the upcoming Taste of Talent benefit dinner on Monday, March 26 at the Rosewood Hotel Georgia. Partial proceeds from this event will help support Junior Culinary Team Canada's ongoing Canadian tour as they prepare for the Junior Culinary Olympics in Germany.
Throughout 2012, Vancouver Community College’s top chefs reveal a recipe-of-the-month during a special cooking segment on CTV News at Noon. Each recipe, created by VCC’s award-winning chefs, is also viewable on the newly-created VCC recipes webpage.
Be sure to watch CTV on April 30 when the culinary arts program unveils its next Canadian-inspired recipe made with local and sustainable ingredients.