The students will also work alongside Right Some Good’s culinary directors, Chefs Ardon Mofford and Alain Bosse, and the festival’s Brigade including Adam White, Donald MacInnis and Troy Baglole. The first-year students, led by instructor Chef Brooks Hart, will get a first-hand opportunity to work with a team that will prepare a four-course dinner to be served at the Celtic Music Interpretive Centre in Judique on Friday, September 5.
“This is a unique and incredible opportunity for the NSCC first-year culinary students,” said Chef Brooks Hart, NSCC instructor. “They will be exposed to a high-level of discipline, creativity and skill in a real fine-dining restaurant environment. I expect they will be thrilled by this experience.”
The collaboration between Right Some Good and NSCC will spark interest about Cape Breton’s local producers and world-renowned ingredients that define the Island’s richness on Canada’s culinary stage and attract travellers with appetites for exploration and a foodie adventure.
“Right Some Good is thrilled to have NSCC on board this September,” said Chef Ardon Mofford, Right Some Good’s culinary director and owner of Governors Pub & Eatery in Sydney. “Giving students the opportunity to work with leading world master chefs is an invaluable experience. Being hands-on, observing and learning new techniques helps every chef hone their skills and influence their cooking styles. We’re looking forward to showing the first-year students the ropes. This is the perfect partnership for our chefs to learn, teach and strut.”
Over the past three years, Right Some Good has invited apprentice chefs from NSCC to participate in pop-up dinners with the world’s top and local chefs. This is the first year an entire first-year culinary class will be involved in the food festival.
“We’ve been committed to elevating the culinary experience on Cape Breton by working with the best in the business and learning new ways to work with our fine ingredients,” said Mofford. “Right Some Good is Cape Breton’s foodie adventure that creates unique stages to highlight Cape Breton on all its menus.”
