On Friday the 16th, the Fall 2011 classes graduated. It was within a full room of friends and relatives that the 23rd class of NWCAV received their diplomas; some are coming back in January for the next phase of their 1 year programs others are on their way with several having a job waiting for them.

Congratulations to Catherine for top of the class in the Culinary program and Magdelaine in Pastry. Wishing them all best of luck in their new career, keep in touch.

For the second consecutive year, students at NWCAV boned 30 turkeys for the Oppenheimer District for the turkey lunch held in downtown eastside. These turkeys were then roasted and served for lunch. This lunch is a great example of a large group of individuals working together to serve over 3000 Christmas turkey lunches to the less fortunate.

Chef Christophe met with Chef Ned Bell of the Four Seasons Hotel today. Chef Bell informed Chef Christophe that Lucas Harrison-Schewell, who is in his last week of his practicum, is poised to join his brigade; by that effect, join 3 other NWCAV graduate students who are employed at the Four Seasons. Mike Booth, a la carte cook at Yew Restaurant, Rossana Ascencio and John Gattey on banquet department.

Four Seasons is another important part of the Academy network for its’ students. According to Chef Bell, “we have more NWCAV graduates in our brigade than from any other school. It speaks volumes of the quality of your students.”