Culinary arts, culture and connection embraced in Italy

Twenty-one students and faculty from Assiniboine College’s Russ Edwards School of Agriculture & Environment travelled to Urbania, Italy for two weeks in May for a unique college experience exploring the flavours and colours of authentic Italy.

The group, which included students from the Land & Water Management, Agribusiness, Agriculture, Baking Foundations, Civil Technology and Culinary Arts programs, were immersed in Italian language classes, toured areas rich in cultural culinary heritage and history, and learned about the connections from agriculture to food products.

The tour was led by local experts and producers, and offered an authentic and in-depth look at some of the food systems of Italy that are well-regarded around the world.

“Being able to travel internationally as part of their program, and be immersed in a culture so rich in culinary history, not only adds to students’ hands-on learning experience, it also provides them with an expanded worldview and meaningful memories that will stay with them long after they graduate,” said Karen O’Gilvie, Academic Chair in the Edwards School.

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For Culinary Arts student, Tyra Hart, this was an experience of a life time.

“Not only was this my first time travelling outside of Canada, it was my first time leaving Manitoba,” said Hart. “The most exciting part about this trip for me is just being able to travel and see what's out there. It was an exciting two weeks learning about another country and to experience it first-hand feels kind of surreal. I'm extremely grateful for this opportunity.”

Ashley Guimond, a second-year Culinary Arts student, was most impressed with the connection Italians have to the land, to the products it grows, and to each other.

“They have an impactful connection with the land here and grow their foods organically, without pesticides, and use what the earth provides them for every season,” observed Guimond. “It’s truly all about personal connections here. They have small boutique stores instead of shopping malls, and value getting to know you.”

The value of personal connection rang true for Ashley, while out for dinner one night in Italy.

“A highlight of the trip for me was at a restaurant called Cocina Torintia. I asked the owner, Dotti, if I could watch her and the head chef cook in the kitchen. She snuck me in to help cook the tortillas for the antipasti course. It was an incredible experience and I’ll never forget the connection we made in the kitchen that evening.”

For those connected to the culinary arts, seeing firsthand how they produced ingredients used daily was a memory that will not soon be replicated.

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“Drinking coffee will never be the same as we now know the real deal,” said O’Gilvie with a laugh.

During the agricultural tours, the group enjoyed what some in the group might call the finest cappuccinos in the world, explored breathtaking vineyards while learning about grape cultivation for winemaking, and visited a Parmesan cheese factory, aweing at the stacks of massive cheese wheels.

After two weeks away, the group returned home not only with full bellies but also enriched with a deeper understanding of Italian culture, language, and culinary practices. The experience left a lasting impact on the students and faculty, providing them with invaluable insights that they are eager to incorporate into their studies and future careers.

O’Gilvie remarked, "he international exposure and cultural immersion have broadened our students' perspectives. They’ve gained a unique appreciation for sustainable practices and the importance of personal connections in the food industry."

Hart shared her excitement. "This journey was more than just an educational experience; it was a personal awakening. Witnessing the passion and care Italians put into their food and land has inspired me to approach my culinary career with the same dedication."

Guimond echoed this sentiment, saying that "the bond Italians have with their land and each other is truly inspiring. It’s not just about the food; it’s about the relationships and traditions that surround it. I’m taking home not just recipes but a renewed sense of purpose."

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The memories of Italy’s vibrant landscapes, rich culinary traditions, and the warmth of its people will undoubtedly influence the students’ approach to their studies and future endeavours. As they settle back into their routines in Canada, the lessons learned and experiences gained will serve as a foundation for their growth and success in the agricultural and culinary fields.

This trip was more than an educational excursion; it was a transformative journey that will resonate in the hearts and minds of the participants for years to come.