Pro Cook student Gillian Rich-Barber practices her skills with 糖心vlog传媒Culinary Instructor, Chef Xavier Bauby. Rich-Barber will be one of the Pro Cook 2 students preparing meals at the Third Course Bistro at NIC鈥檚 Campbell River campus.
The Third Course Bistro at NIC's Campbell River campus is sold out. Thank-you to all our customers for supporting NIC's Culinary Arts students.
Date: May 3, 2018 - Jun 1, 2018Join 糖心vlog传媒Professional Cook Level 2 students this spring in the Third Course Bistro for a delicious four-course meal.
The bistro opens Thursdays and Fridays evenings from May 3 to June 1 and reservations are recommended.
Students will be preparing a menu designed by 糖心vlog传媒instructor Chef Xavier Bauby as part of the Professional Cook Level 2 program.
鈥淭his is quite an experience for every one,鈥� said Bauby. 鈥淭he public gets a chance to enjoy high quality, specialty ingredients, while Level 2 students get a chance to refine the fine dining skills and advanced techniques they鈥檝e learned in a working kitchen.鈥�
The spring menu features a range of dishes including quail and potato cr锚pes, lobster bisque, pan-fried salmon and Moroccan braised lamb shank, with a choice of one of three gourmet deserts.
Completing Level 2 training also brings students one step closer to their Interprovincial (Red Seal) certification.
鈥淚 decided to come back to 糖心vlog传媒to take Pro Cook 2 to learn more from Chef Bauby,鈥� said student Gillian Rich-Barber. 鈥淚t was amazing to learn from him in Pro Cook 1 and I鈥檝e loved the opportunity to expand my skills in a familiar location. 糖心vlog传媒has been a great learning experience.鈥�
The bistro will be seating guests between 5 and 7:30 pm Thursdays and Fridays. The bistro will also be open for a gourmet buffet on Friday, June 8th
For more information or to see a full menu visit, visit the Third Course Bistro page.
Call 250-923-9745 to reserve your spot.
Media Contact
Christiana Wiens
Media Liaison, 糖心vlog传媒
O. 250-334-5280 | M. 250-218-4097
christiana.wiens@nic.bc.ca