Sunday, April 21, 2024

State-of-the-art executive kitchen takes the cake

New space has students hungry for learning

College of the North Atlantic (CNA) students can have their cake and eat it too all thanks to a brand-new state of the art executive-style kitchen at the college’s Bay St. George campus in Stephenville.

Aaron McInnis, Instructor of the Baking and Pastry Arts program, says the new kitchen is as functional as it is visually appealing from its stainless steel countertops to the latest appliances and cookware.

“The new bakeshop is a beautifully open and bright space with tonnes of natural light,” he said, noting that he is grateful for the new 1900 square foot facilities. “The kitchen is a very inviting space to work in with all new tools and equipment to allow students the opportunity to learn in a proper industry- like environment. The transformation from the small old kitchen space to the now large space is such an incredible privilege.”

He says of all the new items in the kitchen, his personal favourite is the lighting.

“I love all the natural light, and also the lighting that is remote controlled to allow for change in hue and brightness depending on our needs while working in this space,” he said. “I also really enjoy the fact that each student has their own workstation and space to allow them to create.”

Construction of the new kitchen took place over five months and was ready to amaze students enrolled in the program this past September. What was the first thing they made? Bread.

“What better way to break in a new space than the smell of fresh homemade bread,” said the Red Seal baker, who started out self-taught and became a specialty baker.

McInnis adds that the new kitchen has been a huge benefit for his students.

“With ample space and proper tools and equipment, students are able to creatively express themselves and have been set up with every opportunity for success when they graduate the program,” he said.

McInnis made sure the new kitchen had enough space for students to comfortably maneuver around the equipment.

“I helped design the space to be as functional as possible and to create the best flow to ensure student success,” he said. “I am thankful for the opportunity to spread my joy and passion for the industry onto other likeminded and aspiring pastry chefs.”

Once a week, the students have a bake sale at the campus that is open to all CNA staff, students, and the public. It is an opportunity for them to practice and perfect their craft, create a variety of delectables, while at the same time, raise money for worthy causes like the Student Emergency Fund and scholarships.

“I am grateful for the kitchen and to be able to help students produce incredible bakes for us to share with our staff, students, and community,” said McInnis.

For more information about CNA’s Baking & Pastry Arts program or others, visit www.cna.nl.ca.

State-of-the-art executive kitchen takes the cake

New space has students hungry for learning

STEPHENVILLE, NL — College of the North Atlantic (CNA) students can have their cake and eat it too all thanks to a brand-new state of the art executive-style kitchen at the college’s Bay St. George campus in Stephenville.

Aaron McInnis, Instructor of the Baking and Pastry Arts program, says the new kitchen is as functional as it is visually appealing from its stainless steel countertops to the latest appliances and cookware.

“The new bakeshop is a beautifully open and bright space with tonnes of natural light,” he said, noting that he is grateful for the new 1900 square foot facilities. “The kitchen is a very inviting space to work in with all new tools and equipment to allow students the opportunity to learn in a proper industry- like environment. The transformation from the small old kitchen space to the now large space is such an incredible privilege.”

He says of all the new items in the kitchen, his personal favourite is the lighting.

“I love all the natural light, and also the lighting that is remote controlled to allow for change in hue and brightness depending on our needs while working in this space,” he said. “I also really enjoy the fact that each student has their own workstation and space to allow them to create.”

Construction of the new kitchen took place over five months and was ready to amaze students enrolled in the program this past September. What was the first thing they made? Bread.

“What better way to break in a new space than the smell of fresh homemade bread,” said the Red Seal baker, who started out self-taught and became a specialty baker.

McInnis adds that the new kitchen has been a huge benefit for his students.

“With ample space and proper tools and equipment, students are able to creatively express themselves and have been set up with every opportunity for success when they graduate the program,” he said.

McInnis made sure the new kitchen had enough space for students to comfortably maneuver around the equipment.

“I helped design the space to be as functional as possible and to create the best flow to ensure student success,” he said. “I am thankful for the opportunity to spread my joy and passion for the industry onto other likeminded and aspiring pastry chefs.”

Once a week, the students have a bake sale at the campus that is open to all CNA staff, students, and the public. It is an opportunity for them to practice and perfect their craft, create a variety of delectables, while at the same time, raise money for worthy causes like the Student Emergency Fund and scholarships.

“I am grateful for the kitchen and to be able to help students produce incredible bakes for us to share with our staff, students, and community,” said McInnis.

For more information about CNA’s Baking & Pastry Arts program or others, visit www.cna.nl.ca.

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Ryanne McIsaac
Ryanne McIsaac
Ryanne is Editor of CNA Currents. Born and raised in Stephenville, NL, Ryanne moved back to Newfoundland after spending 16 years in Calgary, Alberta. Ryanne has a Journalism Diploma from College of the North Atlantic and a Bachelor of Arts Degree from Cape Breton University. She worked for many years as a reporter and freelance writer. She is happy to be back in her hometown and working for CNA.

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