Eight teams from the Culinary Arts Management and Hotel and Restaurant Management programs at NBCC are hosting indoor food trucks this week.
This is the third year for the event that allows students to apply their skills in real world situations.
Instructor Jason Blonde (blon-day) says they have developed their menus, come up with a marketing strategy, and how they will prepare and serve the food, “This year, NBCC Food Truck Week has a “locavore” theme, with all meals prepared from local products. Each team has been partnered with a local food producer, including Pumphouse Brewery, Belliveau Orchards, Degenhardt Sausage, Bonte Foods, Bacon Beacon, Boudreau Meats, Fancy Pokket Bakery and Briggs Maple.”
Enrollment is up this year, so there are more teams this year. Lunch will be served to the public from 11:30 to 1:30 each day.
“Everything is done by the students. They have bought some of their ingredients from some of the local partners, and created their own items with it. They have different themes, so they are using the products in different ways,” Blonde says.
A portion of the proceeds from the competition will be donated to Mother Hubbard’s Cupboard, NBCC’s on-campus food bank, as well as to the Humanity Project, which operates Moncton’s out-of-the-cold emergency shelter.
Follow
