The article highlighted the Kitchen’s modern, beautiful workspace and the innovative work our research chefs and scientists are doing alongside Culinary Arts instructors and students, with clients from across Manitoba.
Here’s an excerpt from the article:
“Complete with a board room with an amazing view for tasting and focus groups, Mavis McRae, the research professional for culinary research & innovation and head of the lab, said culinary arts students will get a whole new training opportunity in the science of food that was not previously available.
Already the lab is working on about 10 projects at a time with new a couple of new ones being pitched every week by industry partners and research scientists.”
Please click here to read the full article.