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Food, Wine and Tourism

Food Wine Tourism Newsletter

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 March 2015

College wins best bite at local foodie event

OC Devour

Okanagan College’s Culinary Arts showcase took home this year’s People’s Choice award for Best Bite at the sold-out Devour Kelowna event on March 7. 

The Centre for Learning at the College’s Kelowna campus was transformed into a food and drink mecca, where the region’s top chefs, winemakers and specialty food and drink purveyors competed for People’s and Judges’ Choice in Best Sip, Best Bite and Best Pairing categories. 

The College served up two samples: one sweet, one savoury. The savoury hors d’oeuvre, a potato cup filled with burnt orange cream, duck confit, basil tempura onion and micro basil beat out dozens of other dishes for the People’s Choice prize. It was created by Chef Instructor Stuart Klassen. The College's second bite was a sweet chocolate cheesecake developed by Chef Instructor Perry Bentley. All the bite-size samples were assembled and served with the help of the College’s student chefs. 


 February 2015

Winter Indulgence a sweet success

Winter Indulgence 2015 Desserts

Winter Indulgence Group 2015

Okanagan College pastry arts students created hundreds of high-end desserts for a Valentine’s Day event in support of the Central Okanagan Elizabeth Fry Society. 

More than 50 people attended Winter Indulgence on Feb. 14, which featured a buffet of delicately-crafted desserts handmade by students under the guidance of Culinary Arts Pastry Chef Instructor Danny Capadouca.

All proceeds from the event, including $1,000 raised during a silent auction, are going toward the charity’s adult trauma counselling program for those who have been affected by violence or sexual assault. 

College students and staff contribute to success of Gold Medal Plates

Chef Casavant and Students at GMP

Chef O'Flynn

After three intense culinary challenges, Chef Ryan O’Flynn of Edmonton was crowned the winner of the 2015 Gold Medal Plates competition. 

Much of the prep work for the national competition was done by 22 Okanagan College apprentice chefs alongside the 11 competing chefs in the College kitchens. The College’s own Culinary Manager, Chef Bernard Casavant, sat on this year’s judging panel and played a major role in coordinating the events at the College with several other Culinary Arts chef instructors, including Chef Reinhard Foerderer, Chef Jeremy Luypen and alumnus Jon Garratt.

The Black Box challenge, where competing chefs create a dish from a selection of mystery ingredients in less than an hour, was held at the College. A recording of the live-feed from the event, which has now been viewed over 2,200 times, is available here.

For more information on the competition and a list of the other winners, visit the Gold Medal Plates website.



 January 2015

Infusions Restaurant participates in the popular
Okanagan Wine & Dine from Jan. 23 - Feb. 11.

Wine and Dine poster



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