News and Events

Aileen Lopez Talks Culinary Arts & Research

June 30, 2017 • Written by

Aileen Lopez is a second year Culinary Arts student currently doing her second co-op placement with the Culinary Research & Innovation program at Red River College. We chatted with Aileen about her path to culinary arts and research.

What got you interested in Culinary Arts?

I got interested in Culinary when I moved here to Canada with my two sisters. None of us knew how to cook meals that we usually eat back home in the Philippines. Since none of us was trying hard enough to make “good” dishes, I decided to step up and watch videos online on how to prep ingredients correctly.

I also read different recipes everyday so I can incorporate it into the dishes I wanted to make for my sisters. As time went by, I gained more interest in cooking, and I was seeing improvement on the dishes that I was creating. The biggest factor that made me want to pursue Culinary was seeing the happiness and appreciation for the meals I have prepared. That was reason enough for me to enter Culinary school.

What have your favourite subjects been so far and why?

My favourite courses throughout my two years in Culinary would definitely be Global Cuisine and Evening Dining. I liked Global Cuisine because I was able to explore so many different cuisines that developed my repertoire as a cook. I loved Evening Dining for the reason that I was given an opportunity to work in a fine dining restaurant with wonderful people and an amazing chef for my last class in the College while creating dishes I’ve never imagined I would be able to make.

What surprised you about the program and the training?

I am amazed by how much an inexperienced cook like me would have pronounced growth as a cook and as an individual after going through two years of overwhelming training under professional instructors and chefs. The growth I have achieved through this curriculum is impressive and life changing, which is why I am delighted that I pursued this program.

Why did you pick Culinary Research & Innovation for your co-op, and what do you like about it?

I joined Culinary Research & Innovation for my co-op because I wanted to try something different. I wanted to know what was beyond cooking and to gain more knowledge about the industry. I like being part of this program because I get to work with diverse projects and clients that amplify my understanding about food, science, and cooking. 

What’s the strangest food experience you’ve ever had?

I haven’t encountered a strange food experience yet, but my best food experience would be eating at a dining room on the Disney Cruise. The food was amazing. They served unlimited sea bass, which was unbelievable! The servers were choreographed to Disney songs every time they leave the kitchen and danced their way through the dining room to our table. It was a breathtaking food experience I would definitely go back for!

Canadian En[tour]preneur Experience Accepting Applications

June 20, 2017 • Written by

The Canadian En[tour]preneur Experience is an exciting new initiative for young Canadians, aged 18 to 24, with an interest in entrepreneurship and tourism.

Young Canadians from across the country are encouraged to apply to join the initiative in Ottawa from August 13 to 15, 2017, to share ideas on tourism and learn about entrepreneurship in the sector, as well as network and engage with tourism operators and industry partners.

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Robotics is fast changing the manufacturing landscape; let’s collaborate to bridge the gaps

June 20, 2017 • Written by

Oyedele Ola, Manager, Technology Access Centre for Aerospace and Manufacturing at Red River College, published this article in the latest issue of the Canadian Manufacturers & Exporters.

It is no news that robotics will play a pivotal role in the imminent 4th industrial revolution. With the rapid expansion and evolution of robotics, it is essential for manufacturing to stay ahead of the curve. There is a plethora of technology and knowledge gaps across industries, so Red River College is working to bridge this gap with applied research and partnerships, technology demonstration and specialized training programs to help with successful technology adoption and implementation. Robotics is fast-changing the manufacturing landscape, so let’s collaborate to keep up with this rapidly changing environment.

Read full piece here.

Seany Boy! Research Technician Beginning New Chapter

June 20, 2017 • Written by

Sean Audet will be leaving the Culinary Research & Innovation team to launch a project of his own. We caught up with Sean for this brief Q&A, and to wish him well on his next culinary adventure.

You’re an expressive character and we love that about you. Do you have any fun or funny stories during your time at the College?

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Job opening: Applied Research Professional

June 20, 2017 • Written by

Red River College has a term position opening for an Applied Research Professional in Advanced Materials and Manufacturing.

Reporting to the Manager of the Technology Access Centre for Aerospace and Manufacturing (TACAM), School of Transportation, Aviation, and Manufacturing (STAM) of Red River College (RRC), the Research Professional will support, enhance and grow applied research and technology development activities at the College for the aerospace and manufacturing sectors.

Closing Date: June 30, 2017

Full job description here (PDF).

From Vineyards to Whale Blubber: In Conversation with Joel Lamoureux

June 12, 2017 • Written by

 

We met Joel Lamoureux in Jane’s Restaurant to snap a few pictures and talk about the expanding culinary research program at Red River College.

Joel is the Research Manager of the Culinary Research & Innovation program at Red River College. Joel has over 10 years of culinary experience and has a Culinary Arts Diploma from Red River College and a Bachelor of Science in Food Science from the University of Manitoba.

Joel’s passion for cooking and food has taken him across Canada and abroad to gain experience and learn new techniques. He’s spent time working in France, New York City and Montreal to name a few.

Following the completion of his undergraduate degree, Joel worked in product development and food safety sectors. Read More →