Both new and renowned events make a return to the Manitoba Institute of Culinary Arts

Following a year with several event cancellations and format pivots, the Manitoba Institute of Culinary Arts made a return to in-person events this fall—first with an all-new event, and then with the renowned Great Grey Owl restaurant.

The triumphant return of MICA events introduced Farewell to Fall to celebrate the multitude of flavours that late fall brings. Culinary Arts and Baking Foundations brought together a multi-course dinner, fused with self-serve appetizer and dessert action stations.

The event, held on December 2, 2021 welcomed a total of 100 guests.

Culinary Arts student, Aislyn Roulette appreciated the return to in-person events.

“My favourite part of the events is working alongside my peers. I love learning new techniques, especially when they come from distinct backgrounds. Bonding and joking around is what keeps us going,” she said.

Following Farewell to Fall, planning turned toward the highly-anticipated Great Grey Owl. Last year, Great Grey Owl took a hiatus from its traditional prestige and offered an alternative format that was in line with the public health orders at the time. While the ghost kitchen, which offered delivery and pick-up for menu items inspired by small-dish Global Street Food, was a great alternative learning opportunity, the return to tradition was welcome.

“Guests not only enjoy the great taste of food but also the beautiful appearance of food, and the atmosphere of the restaurant,” said second year Culinary Arts student, Shaomei Zhou. “People love to communicate with each other when dining in and a restaurant is a good place for them. When guests dine in, we have the chance to talk to them and learn more about their ideas of the food we offer, which is a good way to improve ourselves.”

The event fulfills important learning outcomes for students, and both Roulette and Zhou agreed that the in-person interaction with guests was a necessary experience.

“In my eyes, teamwork is important because no chef can do everything alone at once! It was very nice to have guests in person because we need to learn how to work on our social skills and how to present ourselves proper as aspiring chefs as well as showcasing what we have been learning throughout the year,” said Roulette.

The return of Great Grey Owl was a success, with a full slate of seatings for 62 guests for each of the 10 evenings it ran.