Six NSCC grads receive Lieutenant Governor’s Award for Culinary Excellence
This summer, six exceptional NSCC grads were selected to receive the prestigious Lieutenant Governor’s Award for Culinary Excellence, presented in July by The Honourable Arthur J. LeBlanc, ONS, QC, Lieutenant Governor of Nova Scotia.
The award is the highest recognition of the students’ hard work and commitment to improving their craft in a highly competitive arena.
“This wonderful institution has set a very high standard for those enrolled in the Culinary Arts Program and I congratulate the six outstanding recipients who have achieved this special recognition,” said Lt. Gov. Arthur J. LeBlanc.
The recipients of the annual award are selected from each NSCC Campus offering culinary programming and are assessed on academic performance, dedication, and commitment to the culinary profession, and community involvement.
For Alisha Greene, receiving the gold medal during the award ceremony came as a surprise. “I’m truly honoured. We have all worked so hard over the past year,” said Alisha. “Receiving this award has shown me that entering the culinary industry and pursuing a career as a pastry chef is the right path for me. It has also been amazing to show my son that it is always worth pursuing what makes you happy.”
While some of the recipients are waiting to continue their culinary education this September, three of them have accepted roles in the culinary industry.
The 2021 award recipients are:
• Ryan Cann, Culinary Management, Marconi Campus
• Alisha Greene, Baking and Pastry Arts, Kingstec Campus
• Amanda Martell, Culinary Skills, Strait Area Campus
• Tsubaki Onishi, Culinary Skills, Lunenburg Campus
• Michelle Small, Culinary Management, Akerley Campus
• Zoe Stewart, Culinary Skills, Pictou Campus
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