Where Fanshawe Students Learn Their Chops? Passion of Fanshawe’s Student Chefs!

Fanshawe College’s downtown campus is now home to a new store that specializes in selling meat and other goods produced by students enrolled in the school’s culinary arts program. This venture provides a fresh shopping experience for residents of London while also offering valuable hands-on learning opportunities for students in the intricacies of running a retail food operation.

The Chef’s Table Market, located at Fanshawe College’s downtown campus, operates for three hours every Thursday afternoon. It offers a variety of products crafted by students in the culinary arts program, including cuts of meat from the school’s butchery program, as well as pastries, baked goods, and preserves made by students honing their skills.

This market, which opened its doors in September, is an extension of the Chef’s Table restaurant and café. In addition to its physical retail space, the Chef’s Table Market also facilitates online purchases, providing students with valuable experience in managing a retail food operation across different platforms.

The Chef’s Table Market, situated at Fanshawe College’s downtown campus, operates for three hours every Thursday afternoon. It serves as a platform for students enrolled in the culinary arts program to showcase their skills by offering a diverse range of products. These include cuts of meat sourced from the school’s butchery program, alongside an assortment of pastries, baked goods, and preserves crafted by students as part of their culinary education.

Having opened its doors in September, the market serves as an extension of the Chef’s Table restaurant and café. Beyond its physical retail space, the Chef’s Table Market also facilitates online purchases, allowing students to gain hands-on experience in managing a retail food operation across various platforms.

“The demand for labor from our students upon completion of the program is exceptionally high,” remarked the spokesperson. “Industry partners frequently express their need for more graduates, so by patronizing the store, you’re not just supporting the students but also the industry as a whole.”

According to Spicer, the retail experience plays a vital role in shaping well-rounded graduates whose education transcends the confines of traditional culinary training. Additionally, it optimizes the utilization of the meat produced within the program. “We butcher approximately 80 chickens per week,” he added.

John James Innes, a student enrolled in the school’s butchery program, shared his perspective on working in the retail space: “It provides valuable real-world experience in a simplified format tailored for school,” he commented. “Customers appreciate the atmosphere.” The store operates on Thursdays from 2 p.m. to 5 p.m. and is located on the ground floor of the Chef’s Table at 130 Dundas Street.

Combination of Talent and Passion of Fanshawe’s Student Chefs

London-trained chefs are making their mark on the global dining scene, showcasing their culinary expertise wherever you go. The success of Fanshawe College’s culinary management students comes as no surprise, given their notable achievements in recent times.

Chef Robert Stuart, who heads the kitchen at London’s Petit Paris Creperie & Patisserie in Covent Garden Market, is among those who recognize the talent emerging from Fanshawe College. Stuart, along with seven other local chefs, participated in the inaugural Iron Chef competition organized by The Canadian Association of Foodservice Professionals in collaboration with Fanshawe College.

Stuart, teamed up with second-year student Saida Sayd, emerged victorious in the competition held last Wednesday. The format involved pairing chefs with students, who were then tasked with creating a soup or salad, appetizer, and entree using specified ingredients, including one secret ingredient, all timed to perfection.

The surprise element? Dead Elephant Ale from Railway City Brewery in St. Thomas. Reflecting on the experience, Stuart remarked, “It was a lot of fun, but also very challenging. Collaborating with a student was a rewarding aspect of the competition.”

Sayd and Stuart began by sampling the beer, noting its “bitter and very hoppy” profile, complemented by hints of apple and caramel flavors. Drawing inspiration from its taste profile, they brainstormed ideas for incorporating it into their dishes.

Their menu kicked off with a vibrant salad featuring a mix of roasted and raw vegetables, some marinated, alongside an Onsen egg boasting a fudgy consistency. The salad was dressed with a vinaigrette infused with the beer, adding depth to the flavors.

Moving on to the appetizer, they crafted an Escabeche dish, where perch was delicately fried and marinated in a blend of the beer and other ingredients, then served chilled. Accompanying this was a warm celery root puree, offering a delightful contrast in temperatures, and garnished with a refreshing herb salad.

For the main course, they prepared a chicken breast roulade, creating a rich mousse from chicken breast, eggs, and cream, which was then rolled, poached, baked, and seared to perfection. Served alongside roasted mushrooms and Swiss chard with onions, the dish was finished with a luscious reduction made from stock and beer, complementing butter-poached potatoes for a decadent finale.