CNC students serve up Thanksgiving meal with St. Vincent de Paul

Students from The College of New Caledonia’s (CNC) Professional Cooking Apprenticeship program are busy preparing a Thanksgiving meal for St. Vincent de Paul set to serve more than 700 people.

The banquet style brunch is the collective work of 18 Professional Cooking students and features 18 turkeys, 12 toupie hams sliced, rolled and steamed, vegetables, mashed potatoes and 130 litres of gravy.

Throughout the brunch, CNC Professional Cooking students will be on location helping orchestrate the brunch. The volunteer response from the students was extremely positive, said CNC Professional Cooking Instructor Ron Christian. Hoping for eight volunteers, he had 10 students graciously step forward to offer their time soon after the sign up list was posted.

“It’s a very good opportunity for students,” he said. “They’re getting out in the community and helping the needy and those less fortunate while getting red seal accreditation for it.”

CNC has been a partner in St. Vincent de Paul’s Thanksgiving brunch for more than a decade. Bernie Goold, president of the St. Vincent de Paul Society, said folks eating throughout the afternoon really feel like they’re participating in a restaurant experience as the students walk around dressed in their uniforms.

“The student and Chef Ron do a phenomenal job,” she said. “They are an incredible blessing for us.”

Original release fromCollege of New Caledonia

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