Culinary Delights for a Cause: Humber Team Gives Back at Chefs Harvest Party

Eight Humber culinary students and four faculty members, along with leading chefs across the GTA, participated in the 6th annual Thistletown Collegiate Institute (TCI) Chefs Harvest Party on September 30th. The event aimed to raise funds for TCI's culinary program, supporting high school students with a passion for the culinary arts.

The harvest party was hosted outdoors at TCI's backyard near their garden and catered to an audience of 550 guests who indulged in a diverse array of delectable offerings. Chefs utilized the garden's homegrown veggies to prepare items for guests to enjoy at their stations.

Amidst a gathering featuring 28 food stations, the Humber team created and presented a sustainable dish: pan-seared Atlantic scallop accompanied by roast heirloom carrots, spicy mojo Verde sauce, and preserved lemon.

A special thanks to the culinary students who showcased their talents and volunteered their time to help out with the event: Erinma Nikade, Mary Temitope Kasali, Brooklyn Latus, Vincent Latosa Salvador Querubin, Carlton Wiggins, Yamila Dotta-Molina, Demetri Koo, and Snigda Goyal. The guidance and expertise of culinary faculty members Shonah Chalmers, Mark Jachecki, George Taluri, and Frank Sciabbarrasi also played an integral role in this charitable event.

This collaborative effort exemplifies Humber's commitment to fostering culinary talent and giving back to the community through engaging and meaningful initiatives.

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