Culinary Exchange

News

PGI Culinary Exchange Sept 10 – 14, 2018

September 10, 2018

Classes are back in session at Paterson GlobalFoods Institute at Red River College! Please note that hours of service have changed to 7:30 am to 7:30 pm on weekdays, and 9:00 am – 3:00 pm on Saturdays.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production next week.

The Baking Labs will resume production next week.

The Apprenticeship Lab is finishing their section on basic baking skills this week. They will have the following items available for sale in the Culinary Exchange:

  • Assorted Pies
  • Eclairs
  • Assorted Bread items

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange Sep 4 – 7, 2018

September 4, 2018

Classes are back in session at Paterson GlobalFoods Institute at Red River College! Please note that hours of service have changed to 7:30 am to 7:30 pm on weekdays, and 9:00 am – 3:00 pm on Saturdays.

Short Order Lab (Restaurant Cooking) serves breakfast from 7:30 – 10:30am Monday through Friday, and the menu can be found here. Lunch is served from 11:00am to 12:30pm Tuesday through Friday, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production the week of September 17, 2018.

The Baking Labs will resume production the week of September 17, 2018.

The Apprenticeship Lab is learning baking skills over the next few weeks. This week they will have the following items available for sale in the Culinary Exchange:

  • Nanaimo Bars
  • Banana Bread
  • Chocolate Cream Pies
  • Blueberry Muffins
  • Orange & Nut Bread
  • Biscotti

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange August 27 – 31, 2018

August 28, 2018

Classes are back in session at Paterson GlobalFoods Institute at Red River College!

Short Order Lab (Restaurant Cooking) will resume service on Thursday, August 30, 2018.  Breakfast will be served from 7:30 – 10:30am and the menu can be found here. Lunch will be served from 11:00am to 12:30pm, and the menu can be found here.

The Global Cuisine Lab will re-open on September 25, 2018.

The Garde Manger Lab will resume production the week of September 17, 2018.

The Baking Labs will resume production the week of September 17, 2018.

The Apprenticeship Lab is learning baking skills over the next few weeks. This week they will have the following items available for sale in the Culinary Exchange:

  • Cinnamon Buns
  • Pretzels
  • Whole Wheat Bread
  • White Bread
  • Parker House Rolls
  • Assorted Cookies (chocolate chip, carrot, oatmeal)

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 30 – May 4, 2018

April 30, 2018

Short Order Lab (Restaurant Cooking) will resume service on Thursday, May 3, 2018.  Breakfast will be served from 7:30 – 10:15am and the menu can be found here. Lunch will be served from 10:30am to 12:15pm, and the menu can be found here.

The Global Cuisine Lab is now closed until September.

The Garde Manger Lab is now closed until the week of May 21, 2018.

The Baking Labs will resume production the week of May 21, 2018.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 23 – 27, 2018

April 23, 2018

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Monday through Thursday this week, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab is in testing this week.  Production will resume the week of May 21, 2018.

The Baking Labs will be producing limited product this week, as they are in testing. Production will resume the week of May 21, 2018.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 16 – 20, 2018

April 16, 2018

On Friday, April 20, the Culinary Research and Innovation team will be hosting a taste testing of their Beer-Inspired Seasoned Pretzels, and would appreciate your input. Samples will be handed out in the Culinary Exchange between 11am and 1pm, or as long as supplies last.

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Monday through Friday this week, from 11:30am to 1:15pm. The menu is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 20 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

Monday through Wednesday

  • Assorted Canapes

Thursday and Friday

  • Assorted Sushi

Items available from the Baking Labs are as follows:

  • Bavarian
  • Strawberry Lemon Cheesecake
  • Panna Cotta
  • Creme Brulee
  • Creme Caramel

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 9 – 13, 2018

April 9, 2018

Short Order Lab (Restaurant Cooking) is now closed until the first week of May.

The Global Cuisine Lab will be providing lunch service Wednesday through Friday this week, from 11:30am to 1:15pm. A new menu will be offered this week, and is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 20 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

  • Assorted Chopped Salads

Items available from the Baking Labs are as follows:

  • Eclairs
  • Choux Buns
  • Chocolate Chiffon Pie
  • Pecan Flan
  • Fruit Tarts

On Wednesday, April 11, from 11:30 am to 1:00 pm, students from the Professional Baking program will be handing out samples of weddings cakes they have baked and decorated

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange April 3 – 6, 2018

April 3, 2018

Short Order Lab (Restaurant Cooking) will be providing breakfast and lunch service Tuesday through Thursday, and will be closed on Friday. This will be the last week of service in this lab until it resumes the first week of May. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Thursday, from 11:30am to 1:15pm. The menu is available here. Everything on this menu will be featured in a buffet for $12.95 on Friday, April 6 from 11:30am to 1:15pm.

The Garde Manger Lab will provide the following this week: 

  • Assorted Chopped Salads
  • Assorted Bound Salads

Items available from the Baking Labs are as follows:

  • Turnovers
  • Palmiers
  • Cream Horns
  • Apple Pie
  • Blueberry Pie
  • Coconut/Banana Cream Pie
  • Lemon Curd Tarts
  • Lemon Meringue Pie

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

PGI Culinary Exchange March 26 – 30, 2018

March 26, 2018

Please note: Red River College and the Culinary Exchange will be closed Friday, March 30 and Monday, April 2 for the long weekend.

Short Order Lab (Restaurant Cooking) will be providing breakfast service only on Monday, and breakfast and lunch service Tuesday through Thursday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Thursday, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab will provide the following this week: 

  • Assorted Sandwiches

Items available from the Baking Labs are as follows:

  • Biscuits
  • Blueberry Crumble Muffins
  • Sour Cream Crumb Cake
  • Banana Bread
  • Assorted Cookies
  • Assorted Slices

On Thursday, March 29, the Professional Baking Students will be hosting an Easter Chocolate Sale in the Annex from 10am to 1pm. Following is a sample list of items that will be available:

  • Assorted Pralines
  • Chocolate Bunnies
  • Chocolate Eggs
  • Hot Cross Buns
  • Paska Bread
  • And more!

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

 

PGI Culinary Exchange March 19 – 23, 2018

March 19, 2018

Short Order Lab (Restaurant Cooking) will be providing breakfast service only on Monday, and breakfast and lunch service Tuesday through Friday. The Breakfast menu can be found here. The Lunch menu is available here.

The Global Cuisine Lab will be providing lunch service Monday through Friday, from 11:30am to 1:15pm. The menu is available here.

The Garde Manger Lab has started with a new group this week. Throughout the week, the following will be available:

  • Fruit and Yogurt Cups
  • Veggies and Dip

Items available from the Baking Labs are as follows:

  • White Bread
  • Roman Flatbread
  • Fregassa
  • Bagels
  • Pretzels
  • Baguette
  • Hamburger Buns
  • Assorted Danish
  • Cinnamon Buns

On Thursday, March 29, the Professional Baking Students will be hosting an Easter Chocolate Sale in the Annex from 10am to 1pm. A list of products will be available next week.

Please note: the mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.

RRC Polytech campuses are located on the lands of Anishinaabe, Ininiwak, Anishininew, Dakota, and Dené, and the National Homeland of the Red River Métis.

We recognize and honour Treaty 3 Territory Shoal Lake 40 First Nation, the source of Winnipeg’s clean drinking water. In addition, we acknowledge Treaty Territories which provide us with access to electricity we use in both our personal and professional lives.

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