The Culinary Exchange is a public food court offering various menus and food items prepared by students in the Culinary Arts program at Red River College’s Paterson GlobalFoods Institute. When the lab classes are not in session, RRC’s Food Services provides a variety of menu options for the public and students living in residence.
The Global Cuisine lab features menu items from a different country or ethnic region each week on a six-week rotation, Monday through Thursday. See the current Global Cuisine menu.
Buffets and Charcuterie
The Buffet and Charcuterie lab provides an elaborate buffet lunch on selected Fridays, with a different country or regional theme, on a five-week rotation. Each buffet features house-made charcuterie items as well as desserts prepared by the baking labs. See the next buffet menu and upcoming dates.
The Garde Manger lab provides a variety of sandwiches, wraps, salads and other cold food items in the Grab’n’Go area of the Culinary Exchange. Details of each week’s selections is available on the News page.
Items sold in the Culinary Exchange are produced by various baking labs including Patisserie I, Patisserie II, and Professional Baking. Selection varies each week based on what is being learned in each lab. Please see the News page for specific items being sold each week. (Availability will vary based on actual lab production.)
Food Services chefs provide a hot supper menu each weeknight evening between 4pm and 7:30pm, and food service between 10am and 4pm on weekends (September through April). Various Grab’n’Go items are prepared by Food Services and available for purchase when the labs are not in session.