Culinary Students Shine at Grocery Innovations Canada Show
HLOs: 
During Reading Week, four talented second-year Culinary students made their mark at the Grocery Innovations Canada (GIC) Show. The valuable experience saw the chefs in training actively participate in diverse food innovation demonstrations and culinary tasting booths at the Toronto Congress Centre.
On October 24th and 25th, students Erin Brock, Erinma Nikade, True Whitmore and Zabrina Glen supported the Affinity Group alongside Corporate Chef Devin Shanks. Their engagement allowed them to delve into the nuances of culinary innovation with a special focus on EggSolutions, Gray Ridge Eggs, JUST egg substitute, and Sonora branded products.
In the dynamic atmosphere of the GIC show, the students seized opportunities to interact with industry experts, establish connections with Research and Development chefs, and hone their professional interpersonal skills. This hands-on experience not only expanded their culinary horizons but also enriched their understanding of the industry.
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