News

Check out The Dish

June 17, 2009

Culinary profile DB_color_final

Over the next several weeks Red River College will be running a regular feature in Wednesday's edition of the Winnipeg Free Press. "The Dish" highlights prominent instructors and alumni from RRC's Culinary Arts and Professional Baking programs, sharing their success stories and drawing attention to this award-winning program area.

A complementary online component offers up a favourite recipe from each of our featured chefs, including David Bergmann's Prosciutto Basil Wrapped Salmon and Tom Pitt's Chicken and Asparagus Gruyère.

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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