Taste The Future - Fundraiser For The Ron Eade Culinary Bursary A Resounding Success

Canapé - Guacamole with Pomegranate Seeds on a Crispy Cucumber Round. Photo credit: Algonquin College

"The launch of Algonquin College's new Ron Eade Culinary Bursary has been a resounding success." Event co-ordinators, Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, are beaming.  Although there is still work to be done on the tally, Chef Warrick has already announced that, "over $20,000 was raised through the fundraiser."

Chefs Scott Warrick and Mario Ramsay, culinary professors at The Algonquin College School of Hospitality and Tourism. Photo Credit: Anne Waters

On March 21 Restaurant International at Algonquin College was filled with the who's who of the culinary food scene here in Ottawa.

Photo credit: Algonquin College

But on this evening, these big names were actually the supporting cast to a dynamic team of soon-to-be graduates coming from Algonquin College's culinary programs.  Led by student, Trish Grey, the graduating class planned and prepared the evening's dinner, under the watchful eye and supporting hand of Chef Mario Ramsay.

Lead student, Trish Grey on the far right. Chef Mario Ramsay to her left. Photo credit: Algonquin College

This was a special evening.  It not only launched the bursary but it was an opportunity to fête local food enthusiast and journalist, Ron Eade, now semi-retired from the Ottawa Citizen where he most recently held the role as Food editor of 14 years.

All in good fun, the reception started with a signature cocktail called 'The Irascible'. I loved it. The Algonquin Bartending students, adding a few trendy touches, cleverly designed a drink that was a deconstructed combination of three classics - Whiskey Sour, Manhattan and the Old-Fashioned. Sour, Bitter, Salty and Sweet, representing the many facets of the evening's guest of honour.

Our lively Emcee Derick Fage from Rogers Daytime Ottawa did a fantastic job at keeping the tempo high and managing the traffic at the podium.

Michel Savard, Dean for the School of Hospitality and Tourism, the second largest culinary school in Canada, told us that 70% of the students in the program need financial support.  He shared many moving stories of students in the program fighting to obtain their basic needs for food and shelter. The cost of books, uniforms and supplies are on top of that. He encouraged us to be generous with our support of tomorrow's chefs today.

As for our fine dining, we received a solid showing from the students. So much so, that Gay Cook took to the podium to rave about her main. Really rave.

Canapé - Sauteéd Shrimp with Spicy Mango Salsa. Photo credit: Algonquin College

Canapé - Smoked Beef Carpaccio on a Garlic Crostini, topped with an Arugula Salad. Photo credit: Algonquin College

Appetizers: Pan-seared scallops with Roasted Brussels Sprouts, Pine Nuts & a Raspberry Gastrique; Duck Confit Wonton Cups with Caramelized Onions, Goat Cheese & Passion Fruit Chutney; Chicken Rillettes served with Crostini and Pickled Veg. Photo credit:  Algonquin College

Salad - Arugula Salad with Spicy Candied Walnuts, Blue Cheese Balls and Strawberry Vinaigrette. Photo credit: Algonquin College

Main - Braised Short Ribs with Crispy Pork Belly on a bed of Red & Gold Beets, Braised Kale & Spicy Pan-fried Polenta. Photo credit: Algonquin College

Dessert - Chocolate Crème Brûlée; Mini Classic NY Cheesecake; Maple Pecan Tart. Photo credit: Algonquin College

With an auction set-up on eBay ten days before the event, the general public was able to participate in the fundraiser's shopping.  A few items were set aside for live auction by surprise auctioneer extraordinaire, Stephen Beckta. With good humour and lots of ribbing, Stephen, much to his own surprise, handily pried open a number of wallets to join in on the antics of the auction.  "It is for the students after all!" he interjected whenever the pace slowed.

As guest of honour, Ron Eade was pleased with how the evening went, "It was really quite a success, and I'm delighted to play a small role in the success of future Algonquin culinary students."

"The intent of this bursary is to assist a culinary student after the first semester who has demonstrated a commitment to the craft and plans to pursue career development in the culinary arts. It is not just about academic excellence, because not every great chef of tomorrow may be academically inclined today. Rather, it’s about passion and determination to succeed, two hallmarks of distinction that denote excellence in any field."

Ron was quick to emphasize, "Let me assure you, those with passion and commitment stand out from the pack every time.  Those are among the people I want to encourage."

Well said. Mission accomplished.

Ron Eade looks on intently as Algonquin College culinary student, Jennesa Compton listens to instruction from Chef Bob Gelinas. Photo Credit: Anne Waters

 *** Direct donations are still being accepted through CanadaHelps.org (tax receipt for full amount) ***

Supporting Tomorrow's Chefs Today - The Ron Eade Culinary Bursary Launches

Dish prepared by second year student, Chad Hogerland of the Culinary Management Program at Algonquin College. Photo Credit: Chef Mario Ramsay.

Ah, the sizzle of butter hitting the smoking pan. The clanging of stainless ladles. Hot plates on the pass-through. It all gets our juices flowing. Ottawa loves to eat out! 

Our dining landscape has undergone a transformation over the past decade - in part due to the top talent coming from one of our local culinary programs. A program where the students have been continually encouraged, guided and humbly assisted by a local food enthusiast and journalist, Ron Eade, now semi-retired from the Ottawa Citizen where he most recently held the role as Food editor of 14 years.

Ron Eade looks on intently as Algonquin College culinary student, Jennesa Compton listens to instruction from Chef Bob Gelinas. Photo Credit: Anne Waters

The Algonquin College School of Hospitality and Tourism is launching the Ron Eade Culinary Bursary with a student-led fundraising dinner on Thursday, March 21st. They want you to join the party! The evening’s MC, Derick Fage of Rogers Daytime Ottawa, will keep the energy high.

Chefs Scott Warrick and Mario Ramsay, culinary professors at The Algonquin College School of Hospitality and Tourism. Photo Credit: Anne Waters

The bursary is the brainchild of Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, who also give tirelessly for the students.

Chef Warrick says, “Eade has always been one of the culinary programs’ and our students’ biggest supporters.” 

They had considered a tribute dinner to salute Ron for his years as Food editor and as a way to say thank-you. Chef Ramsay said, “That just wasn’t fitting. It had to be bigger. More lasting. Tribute dinners are soon forgotten but a bursary is a legacy.” 

The support so far for the fundraiser has been tremendous and to see the Ottawa community rally behind the school’s culinary students means a lot to them.

Some of the successful and well-known talent in our local kitchens are graduates of Algonquin College. We, the dining public, have been the benefactors of the strength of the school’s program and the commitment these students show to work passionately in this field.

Some will say they have been spurred on by the enthusiasm constantly being conveyed by Ron Eade. Not only does Ron, an accomplished home chef himself, write regularly about the ‘Ottawa Food Scene’, he is a very active participant in food events that allow budding culinary students to showcase their skills.

As the grads team up in this city’s kitchens, Ron has had a passion to inform the public regarding their progress, ideas, and whereabouts.

Hear what some of those graduates have to say:

Chef Walid El-Tawel, Executive Chef at Restaurant e18hteen. Photo Credit: roneade.com

WALID EL-TAWEL, Executive Chef at Restaurant e18hteen:  
"When I heard about Ron stepping down from the Ottawa Citizen I flew my culinary flag at half mast and I think I speak on behalf of most hospitality professionals in Ottawa."

He went on to say that he thinks having a bursary for culinary students is a motivator. “It makes the students work twice as hard in the hopes of receiving it.”

As a 2006 graduate of the Culinary Management Program, Chef Walid is grateful for his schooling. “The Algonquin program taught me a lot. Under the supervision of some great chefs, who pushed me very hard, I came out of the program ready for the work force.”

Chef John Leung, partner in new, yet to be named restaurant located at 87 Clarence Street. Photo Credit: roneade.com.

JOHN LEUNG, Chef and Partner in new, yet to named restaurant located at 87 Clarence St:  
“Ron loves what he does and it shows. Why would anyone attend multi-events across the city in the same day! ”

John has felt Ron’s tenacity first-hand. “My first encounter with Ron was the first Juno award ceremony in Ottawa when I was the chef at Restaurant e18hteen. He wanted to write about what I was serving for the After Party. I told him it was strictly confidential by EMI and I could only tell him the menu after the party. His response was, “Nobody wants to read yesterday’s news.” So we compromised by sneaking him into the party by the back door.”

From the class of 97’s Apprenticeship Program, John agrees bursaries can make a difference. “Not having to worry so much about tuition would be a bonus.”

Chef Leung has fond memories of school and how it helped him grow. “I represented the school to compete in a CCFCC (Canadian Culinary Federation) apprentice black box where I won both at the provincial and national level. I was proud of the support from the school and its faculty. It definitely made me a better chef because of that.”

Katie Brown Ardington, Chef de Cuisine at Beckta Dining & Wine. Photo Credit: roneade.com.

KATIE BROWN ARDINGTON, Chef de Cuisine at Beckta Dining & Wine:
Chef Katie says she has had limited direct interaction with Ron but she sees the difference he makes and has thrown her support behind the fundraiser. “I think this is a great opportunity for the Ottawa food scene to come together and realize the impact and involvement that Ron has had on our industry.”

When she was in school she says there was just a general bursary. “Having a bursary specifically for the culinary program opens opportunities for just those students.”

AUCTION ITEMS CONTINUE TO COME IN:
The generosity of the graduates for this event is attention grabbing. What they are not saying with words, they are saying with deeds.

• Michael Moffatt, Executive Chef at the ‘Beckta Trifecta’ - Beckta, Play and Gezellig, will host a five-course dinner for eight served in your home along with sommelier service.
• Graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at Urban Element, and Katie Brown Ardington Chef de Cuisine at Beckta will team with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault owner/chef of Edgar as well as Odile to create an out-of-this-world dining experience.
• Chef John Leung will host a dinner for eight in your home. 

The list goes on:

• Chris Knight, noted television producer, cookbook author and self-described ‘reasonably good cook’ is offering dinner for eight at his grand residence.
• A cocktail party with delicious bites from Thyme & Again Creative Catering and Take Home Food Shop.
• Ottawa Citizen colleague and Dining Out Critic, Peter Hum, invites you to join him at one of his working lunches. 
• Dinners out at a number of Ottawa’s fine restaurants.
• Plus cookbooks, visits to wine country, overnight stays here in the city, cultural events and food creations.

Chefs Ramsay and Warrick are keen to get the community behind growing the bursary. Although tickets are limited due to space, they are opening up the auction to all.

Ten days before the fundraiser dinner, auction items will go up on a special eBay on-line auction site. Stay tuned for more details for how it will roll out.

Meanwhile, start planning your bids - and plan big. After all, it’s for the students.

A detailed list of auction items is being updated regularly on the event’s website. Keep checking here to see the list grow.
 
HOW CAN YOU HELP SUPPORT OUR NEXT CROP OF TOP CHEF TALENT?

• Come to the dinner. It’s a four-course meal with wine, prepared and served by Algonquin College School of Hospitality graduating students. The reception starts with canapés and cocktails.
• Be a very keen and generous shopper for the full line-up of live and silent auction items.
• Buy your ticket today through Eventbrite. Tickets are limited.
• Can’t make it? You can still shop for the auction items through the fundraiser’s eBay on-line auction site to launch on March 11. 
• Consider giving a donation to the bursary for a full tax receipt at CanadaHelps.org. 

At a recent retirement dinner, these words were captured in a video by Ottawa Tourism Director of Communications, Jantine Van Kregten, to best describe Ron by his friends, peers and industry supporters – honest, passionate, full of integrity, generous, relentless, booster, interesting, entertaining, excitable, straight-shooter, legendary, tenacious, unique, curious, doer, fair-minded, friend.

So it comes as no surprise that the Ron Eade Culinary Bursary will be awarded to a culinary student after their first semester, who has demonstrated a commitment to their craft and who has, like Ron, demonstrated passion and determination to succeed.

It promises to be a fun-filled evening with mouth-watering food and enticing auction items - all going to support a great initiative. Come out that night to meet Ron and many supporting members of Ottawa’s food community.

IN SHORT, THE PARTICULARS OF THE EVENING:

• Thursday, March 21 - Reception 5:30 pm; Dinner at 6:30 pm
• The Restaurant International at Algonquin College, 1385 Woodroffe Avenue, Ottawa
• $95/pp Tickets purchase through Eventbrite (tax receipt for portion of ticket price)
• Live and Silent Auction
• Master of Ceremonies: Derick Fage, Rogers Daytime Ottawa
• Direct donations accepted through CanadaHelps.org (tax receipt for full amount)
• More information on the College’s event website