From RRC Polytech to the world stage: two grads showcase their skills at the World Expo in Osaka
Gahbrielle Chow and Jayden Lowe both fondly recall one of their first classes during term one of the Culinary Arts program at RRC Polytech – garde à manger with Chef Melissa Hryb.
“Chef Hryb inspired me early on. She shared her experience in Shanghai cooking at the World Expo in 2010, opening my eyes to the opportunities and continuing to dream about travelling to cook around the world,” said Lowe. “Right away I was shown [by Chef Hryb] that I could be creative and do anything,” adds Chow.
Chow and Lowe share a passion for global cuisine and travelling. When the call went out for recent culinary arts graduates to cook for international delegates at the Canadian Pavilion at the World Expo, Chef Hryb nominated them both for the opportunity.
As a highly competitive process, it’s extremely rare that two students are chosen from one institution. Chow and Lowe were both selected.
“Watching two young females being chosen – especially in a male-dominated industry – for this opportunity is one of the most fulfilling things in my career,” said Hryb. Reflecting on her own experience cooking at the 2010 World Expo in Shanghai, she notes, “It’s a full circle moment and I’m grateful to give back by having recommended these two talented grads.”
The World Expo is a global event, held every five years, bringing together nations to showcase ideas and technologies aimed at solving some of the largest global challenges. It serves as a collaborative platform for creating a more sustainable and inclusive future.
This year’s World Expo ran from mid-April to mid-October in Osaka, Japan, where Chow and Lowe had the opportunity to showcase and hone their craft, cooking in the kitchen of the Canadian Pavilion for global dignitaries and guests.
Under the mentorship of Head Chef, Phil Cameron – Ottawa-based chef, chef-instructor and business owner – Chow and Lowe worked on a team alongside three other recent culinary arts grads from across the country.
Equipped with the skills and knowledge, work-integrated learning experience from co-op placements, plus front-of-house industry experience, Chow and Lowe were ready to collaboratively embrace the challenge of cooking for and hosting global representatives.
When they arrived at the expo in Osaka and familiarized themselves with the kitchen, some unexpected challenges arose, including availability of ingredients and adapting to a new culinary environment.
“You really have to adjust and adapt for the environment – it’s much more humid in Japan and humidity plays a big role in baking especially. In the beginning, we all had to learn and make adjustments,” said Chow on the team trialing recipes at the expo.
Chow and the team leaned on Chef Cameron, who has extensive experience cooking around the globe, including at the last World Expo in Dubai.
Alongside helping the team with technical side of adapting to a new culinary environment and new ingredients, Chef Cameron created space for them to be creative, encouraging everyone to try new things.
“This industry isn’t easy. [Those new to the industry] always need help and guidance from others with more experience – it’s important for me to show everything I can and be a mentor,” said Chef Cameron.
Chef Cameron, Chow and Lowe all emphasized that there’s no “average day” cooking for guests at the Canadian Pavilion. Every day is a new adventure – they could be making canapes for 100 people, or a sit-down dinner for 40.
Throughout the six months at the expo, the team tackled theme weeks such as Martimes Week and Quebec Week, and events focused on specific produce, including Manitoba Pork and Boar.
For Martimes Week, Lowe leveraged the expertise she gained in curing and smoking during her second co-op work placement in PEI at the Inn at the Bay of Fortune.
“The expo gave me a chance to use the skills I gained during my second co-op, like curing meat alongside the butcher in PEI. Drawing on that experience, I made smoked mussels and created an oil from marigolds, inspired by what I learned about edible flowers,” said Lowe.
The goal is to highlight Canadian ingredients and dishes at the pavilion, but as Chow notes, “fusions are a nod to the multiculturalism and diversity of Manitoba, for example.”
One of Chow’s favourite dishes she created was a flounder fritter with lime salt, capers, and lemon aioli – a fusion dish that blends a fish native to Japan with Canadian elements.
As the expo came to a close, Chow and Lowe reflected on how their experiences not only helped sharpened their culinary skills but also strengthened their ability to collaborate and foster personal growth.
“The World Expo [was] a big an exciting opportunity and it certainly [was] overwhelming at times, but the team with the guidance of Chef Phil (Cameron) helped make the experience,” said Lowe.
Now that the expo is over, what’s next? Both Chow and Lowe still have the travel bug, setting their sights on “dreaming big,” and continuing to globetrot.
“The industry is about who you know, and I’ve been able to create some great connections. I’m inspired to keep applying to places and trying new things,” said Chow. While excited to keep travelling, Chow mentions that she’s ready to spend some time back in Winnipeg and try out new restaurants that opened during her time abroad.