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Loyalist to host guest chefs and winemakers at Resto 213

Scott Royce, coordinator of Guest Chef and County Winemaker takes reservations for Resto 213 over the phone. Photo by Candice-Rose Gagnon [1]

Scott Royce, co-ordinator of Loyalist College’s Guest Chef and County Winemaker series, takes reservations for Resto 213 over the phone. Photo by Candice-Rose Gagnon

By Candice-Rose Gagnon [2]

BELLEVILLE – Loyalist College [3]‘s culinary program [4] will feature guest chefs and winemakers at Resto 213 [5] for the first time starting in October.

The Guest Chef and County Winemaker series begins on Oct. 23 at Resto 213, a student-run restaurant in the Kente Building.

Other dates for the event are Dec. 11, which is sold out, Jan. 22 and March 18. Reservations for the latter two nights are limited.

As part of the culinary program, students will work alongside local chefs who are members of their advisory committee, along with a local winemaker, to create a four-course meal together.

Scott Royce, series co-ordinator and culinary lab technician, said it is important for culinary students to participate in an event like this, as it may give them a job at the end of the program.

The chefs “are members of our community. So we want them to engage with our students, so our students know who to look to for when they are looking for a job,” said Royce.

Jeff Camacho of Front Street North restaurant Burger Revolution [6] is one of the chefs participating in the sold-out December dinner.

He said that it is important to work with Loyalist so that he can show the skills these up-and-coming chefs need to succeed.

“I am happy to help because I never had that help when I was younger. I had to earn my way and learn it. There is a place for (the students) to learn the trade quickly.”

Camacho said he is excited to be participating in the series, and has already had some positive support. He knows that there will be some high expectations from his fans, he added.

“I know what they are expecting, and that’s good food and just honest cooking.”

The meal costs $40 per person and is open to the public.

Reservations can be made with Scott Royce at (613) 969-1913 ext. 2213 or by emailing Resto213 [7].

 

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