Culinary Faculty and Students Give Back at the 7th Annual TCI Chef's Harvest Party
HLOs: 
On September 28th, Humber's culinary team contributed to the community at the 7th Annual Thistletown Collegiate Institute (TCI) Chef's Harvest Party. Ten culinary students, alongside four faculty members, hosted one of 30 chef-run food stations at the event, which attracted over 500 guests.
The event raised funds to support TCI culinary high school students in their pursuit of a cultural and culinary experience in Spain.
Humber’s station served a sustainable dish of pan-seared wild monkfish tail, complemented by preserved lemon and pine nut couscous with red pepper saffron sauce. The dish showcased the students' skills while providing them with hands-on experience in off-site catering, food safety, and station setup.
Students also had the opportunity to engage with a live audience, developing their professionalism and interpersonal skills. The participating students included Danna Simuangco, Igor Zielinski, Jaspreet Brar, Nadia Eiras, Regine Emnace, Shanique Facey, Evan Penn, Brooklyn Latus, Demetri Koo, and Snigda Goyal.
The Humber team was led by chefs Shonah Chalmers, Mark Jachecki, George Taluri, and Frank Sciabbarrasi.
The Chefs Harvest Party remains a testament to the collaborative efforts of industry professionals and students, with funds raised going towards an unforgettable learning experience for the next generation of chefs.
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The Humber culinary team
Humber culinary students at the food station
Humber Faculty from left to right: Shonah Chalmers, George Taluri, Frank Sciabbarrasi and Mark Jachecki
Pan-seared wild monkfish tail, complemented by preserved lemon and pine nut couscous with red pepper saffron sauce