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2020 Partners in Education Luncheon - Candy Palmater   
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Ticket sales start Dec 2nd at 7pm and end Jan 31st at 12pm  (Tables of 10; 20 ticket maximum)

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Friday, February 7 • 12:00pm - 3:00pm
What's Cooking at the Culinary Olympics! Must purchase ticket

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Limited Capacity seats available

The Internationale Kochkunst Ausstellung (IKA) Culinary Olympics is the largest international culinary exhibition in the world. Dating back to the year 1900, the Culinary Olympics has been and continues to be the epicentre of culinary arts. Originating in Frankfurt, the international event has found a home in Berlin, Erfurt and now, for the 25th Culinary Olympics, Stuttgart. With 54 nations and 1600 chefs converging this year in Stuttgart, our NAIT Culinary Team has the immense honour of competing in the largest culinary arts competition in the world. Our NAIT Culinary Team will be competing in February 2020 in the Community Catering Event. Our student-centred team began the arduous albeit exciting task of conceptualizing, planning, organizing and producing lunch for 120 people in early May. The parameters include the realization of the following menu components. • 1 salad • 2 finger food type offerings (one vegetarian) • 2 meat dishes (or 1 meat and 1 fish) • 1 vegetarian dish • 2 starch side dishes • 2 vegetable dishes • 1 salad buffet (4 variations and 3 dressings) • 1 dessert These menu components are not to exceed 5 Euros, must costed, nutritional value calculates and entirely constructed within the theme “roots”. Team Composition The NAIT Culinary Team is based on collaboration, we are comprised of cooks and bakers, full-time students and apprentices. This diversity is foundational. Our team, much like our menu, has come from our “roots” here at NAIT; as we see the value in creating connections between students, between programs and between communities. Join our NAIT Culinary team in the recreation of these menus components!


Kelly Marie Hobbs Bruzzese

Kelly Hobbs Bruzzese is a NAIT Culinary Team Leader and Instructor of Baking and Pastry Arts in the Department of Culinary Arts and Professional Food Studies at the Northern Alberta Institution of Technology.

Hizaarah Rossenally

I am originally from Mauritius. From a very young age, I have always been around food. During festival time, family gatherings and weddings, as a family (I have a very big family back home) everyone would come together and cook huge amounts of food, of course at that time I was very... Read More →

Louie Vargas

I was born in Bacolod City, Philippines and ever since I was a kid, I always loved food and cooking, from helping my mom prepare and cook in the kitchen, accompanying my grandma and my mom to the local market, too as simple as tasting every food or ingredient there is in our kitchen... Read More →

Friday February 7, 2020 12:00pm - 3:00pm
ECC: Salon 2 9797 Jasper Ave
  • Room Details Workshop Max Capacity - 112
  • Grade Focus 10-12
  • Tags English
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Attendees (9)