Students from RRC’s Culinary Arts program created the dehydrated mixes this summer, and officially handed off the donations — 3,000 packages worth — to Winnipeg Harvest this morning. The partnership provided valuable work placement hours for RRC students and engaged them in a project that will deliver healthy, high-protein foods to people in need.
“When most local restaurants temporarily closed in the midst of the COVID-19 pandemic, many students from RRC’s Culinary Arts program were unable to receive the work placement hours needed to graduate,” says RRC President Fred Meier.
The students safely worked alongside RRC research chefs to transform raw vegetables into three soup mixes: Mulligatawny, Chicken Noodle Vegetable, and Smokey Baked Beans. Dehydrating the soups was also a great way to process surplus vegetables from suppliers who were not able to use them during the pandemic.