1. Locally sourced wherever possible
Prepared to traditional recipes using
no artificial colourings or preservatives.
We make food in the traditional manner
Produced in small batches, to ensure quality.
CONTRIBUTORS
Brenda Kubanowski
Adam Byron
Keltie Hiland
Chef David Fairbanks
Chef Sean Edwards
CONTACT INFORMATION
David Fairbanks (Fairbad@algonquincollege.com)
Sean Edwards (Edwards1@algonquincollege.com)
FUNDING/PROJECT PARTNERS
Algonquin College, School of Hospitality and Tourism
APPLIED RESEARCH
& INNOVATION
ACKNOWLEDGMENTS
The culinary preserve initiative will help to create a niche market for our culinary students. It is a readily marketable product
that is to be sold in the new student’s commons building. The project has given the involved students more insight to the
entrepreneurial aspect of small scale production. The project encompassed much more than replicating recipes and producing
jam. The students were directly involved with product and equipment procurement, graphic design, cost analysis and
HACCP safety protocols. The Food and Nutrition Management program provided the nutritional analysis for the products.
We have devoted time and resource in the cooking process to ensure we can provide
the finest product we can produce, but still retaining that handmade touch. It’s food
as your grandmother used to make it. Rich in taste, texture and flavour.