Students excel at EAT Vancouver show

Two star studded students in the professional baking and culinary arts programs at Vancouver Island University showcased their award winning talents at the EAT Vancouver show recently.

Baking apprentice Jenny Jones won gold medals for her chocolate sculpture and sugar sculpture, and bronze for her hand-dipped chocolates.

First year culinary arts student Carlos Rodriguez won a gold medal for his three course luncheon in the 'hot food displayed cold' category. Chef Michael Pelletier was his coach. 

“Both Carlos and Jenny are exceptional students who will go far with their culinary careers,” said Chef Debbie Shore, coordinator of the Culinary Institute of Vancouver Island, which is located at VIU's Nanaimo campus.

Rodriguez also won a silver medal earlier this year at the BC Junior Chefs hot competition for his Berkshire Pork dish. This month, he headed to Mission Hill Winery in the Okanagan for a summer co-operative education position.

“I’m excited about this opportunity because Mission Hill just won Best Vineyard Restaurant in North America,” he said.

Rodriguez, originally from Venezuela, discovered his passion for food by chance. He was a student in VIU’s Global Studies program, and worked part-time as a dishwasher at a popular downtown Nanaimo restaurant. He trained on-the-job to become a cook and the rest is history.

“So my Global Studies degree is hanging on my wall,” he said. “Now I’m taking the Culinary Arts program and I absolutely love it.”

After his co-op experience in the Okanagan, Rodriguez will return to Nanaimo in September to complete the second year of the Culinary Arts diploma program. He’ll also resume his role in the Culinary Arts student dinner club, which he founded this past semester.

“Myself and four other students prepared a series of themed dinners,” he said. “Every dinner was sold out. It was a great way to practice our skills and raise money to cover printing costs for a cookbook of recipes that Culinary Arts alumni will put together next year."

Like Rodriguez, Jones has also excelled at VIU. She graduated from Ballenas Secondary in Parksville in 2005, and began her Professional Baking apprenticeship in March 2007. She gained hands-on experience working at the Old Country Market bakery in Coombs.

During her first few months of studies, Chef Bill Clay noticed that Jones is a “sugar savant who understands the medium of sugar sculpting like it is second nature." He offered Jones special training to further develop her natural talent.

Last year, Jones’ chocolate creations won her a trip to the Belcolade Chocolate Factory in Belgium. After spending a week watching master pastry chefs honing their skills, Jones returned to VIU's Professional Baking program this spring with fresh ideas and some new tricks up her chef jacket sleeves. Jones just started work at the prestigious Westin Bear Mountain Resort earlier this month.

 “All the faculty, staff and students at the Culinary Institute of Vancouver Island are proud of Jenny and Carlos,” added Chef Shore. “They were born with natural talent and it’s been a pleasure to watch their interest and passion grow.”

VIU’s world-renowned professional baking and culinary arts programs are now accepting applications. The culinary arts one-year certificate program begins in August, while the two-year diploma program begins in October. The next intake for 10-month entry level professional baking program is August. For information, call (250) 740-6137.