Join NIC Professional Cook Level 2 students this spring in the Third Course Bistro for a delicious four-course meal.
=0D=0A=The bistro opens Thursdays and Fridays evenings from May 3 to June 1 and reservations are recommended.
=0D=0A=Students will be preparing a menu designed by NIC instructor Chef Xavier Bauby as part of the Professional Cook Level 2 program.
=0D=0A=“This is quite an experience for every one,” said Bauby. “The public gets a chance to enjoy high quality, specialty ingredients, while Level 2 students get a chance to refine the fine dining skills and advanced techniques they’ve learned in a working kitchen.”
=0D=0A=The spring menu features a range of dishes including quail and potato crêpes, lobster bisque, pan-fried salmon and Moroccan braised lamb shank, with a choice of one of three gourmet deserts.
=0D=0A=Completing Level 2 training also brings students one step closer to their Interprovincial (Red Seal) certification.
=0D=0A=“I decided to come back to NIC to take Pro Cook 2 to learn more from Chef Bauby,” said student Gillian Rich-Barber. “It was amazing to learn from him in Pro Cook 1 and I’ve loved the opportunity to expand my skills in a familiar location. NIC has been a great learning experience.”
=0D=0A=The bistro will be seating guests between 5 and 7:30 pm Thursdays and Fridays. The bistro will also be open for a gourmet buffet on Friday, June 8th
=0D=0A=For more information or to see a full menu visit, visit www.nic.bc.ca/about-us/our-locations/campbell-river/third-course/
=0D=0A=Call 250-923-9745 to reserve your spot.
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