SilverBirch Hotels & Resorts is contributing $1,000 to Saskatchewan Polytechnic to fund a new bursary for one of the Culinary College’s current students.
“We are passionate about developing the next generation of chefs and supporting the culinary arts in our communities,” says Steve Giblin, president and CEO of SilverBirch. “Setting up this new bursary is one way in which we can help future chefs in Saskatchewan as they go through their training. We have close links to the Culinary College at Saskatchewan Polytechnic, which does great work, and I look forward to working with them for many years to come.”
The bursary was celebrated at a special Chef’s Table event held in the kitchens of the Radisson Hotel Saskatoon. The evening showcased the culinary talents of the hotel’s team of award-winning chefs, led by the property’s executive chef Scott Torgerson. Nancy Dill, dean of the School of Hospitality and Tourism, and Derrek Cotton, program head, Culinary Arts, from Saskatchewan Polytechnic, were special guests at the exclusively-prepared, nine-course dinner.
“We are very grateful for the scholarship from Radisson Hotel Saskatoon that recognizes student excellence as well as student need,” said Dill. “This type of support is so meaningful for students; it makes such a difference to students to know that a leader in their industry recognizes their potential and is willing to support them.”
The culinary team at the Radisson Hotel Saskatoon has successfully mentored several apprentices in cooking competitions both provincially and nationally.