NSCC: Ed­u­cat­ing the mod­ern chef

Hun­gry to learn about Nova Sco­tia’s culi­nary scene

The Coast - Career Minded - - SPONSOR CONTENT -

The art of cook­ing is be­com­ing just that: art. It’s about so much more than a meal—peo­ple are be­gin­ning to look for the over­all unique­ness of an ex­pe­ri­ence more than sim­ply just sus­te­nance. Food-lovers have grown ad­ven­tur­ous to try new things, and as a res­tau­rant you have to be armed to pro­vide the best and the bold­est din­ing ex­pe­ri­ence.

Chef Mark Gray is up for the chal­lenge, and he’s ready to help put Nova Sco­tia on the culi­nary map. “In Nova Sco­tia, we don’t get the press and praise for our food like I be­lieve we should. It has come a long way in the past sev­eral years, but it’s my ul­ti­mate goal for us to get rec­og­nized not only na­tion­ally, but in­ter­na­tion­ally,” he says.

The Culi­nary Arts Pro­gram at Nova Sco­tia Com­mu­nity Col­lege—NSCC—came highly rec­om­mended to Mark by oth­ers in the culi­nary world. The teach­ers are highly ac­claimed, as they’ve been through the in­dus­try in Nova Sco­tia and through­out Canada, and they’ve set him up with the fun­da­men­tals and build­ing blocks nec­es­sary in or­der for him to build his own cui­sine.

“The first year of the pro­gram was fo­cused on ba­sic tech­niques and skills de­vel­op­ment and by sec­ond year we were de­sign­ing our own menus, learn­ing how to run our own kitchen, and work­ing on more ad­vanced food prepa­ra­tion and tech­nique,” says Mark.

He thought he knew a lot, but quickly fig­ured out there was so much knowl­edge left to ac­quire. Though Mark has been in the culi­nary in­dus­try for 16 years, he knows that it’s an ever-chang­ing field, and that there is con­stantly some­thing new to learn.

“These are the top cooks in our province, I know that from ex­pe­ri­ence and that’s why my team is made up of Culi­nary Arts grad­u­ates from NSCC. These grad­u­ates are like sponges: ea­ger to soak up ev­ery bit of knowl­edge pos­si­ble,” says Mark.

That’s how you make it in the in­dus­try. Mark says, “Cooks need to put in the time. Cooks put in a lot of hours with not a lot of com­pen­sa­tion, but when you have some­one walk up to you and say how in­cred­i­ble the meal is—that’s what makes it worth it.”

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.