Culinary learners gain experience at Prime Minister’s Annual Garden Party
Industry collaboration like this fosters opportunity and directly supports the College’s mission of transforming the hopes and dreams of our learners into lifelong success.
“The Prime Minister’s Garden Party is one example of how Algonquin College’s strong community partnerships create exceptional learning opportunities, giving students the chance to apply their skills at high-profile events,” said Cory Haskins, Dean, School of Business and Hospitality.
In addition to the hands-on experience gained from preparing hand-passed canapés, learners can also observe how other restaurants operate for large-scale, high-end catering events. Local favourites Thyme and Again, In Haus Cooking, Suzy Q, Cantina Gia, Coconut Lagoon and Dominion City were also present serving guests.
Prime Minister’s Annual Garden Party 2025
On June 10-11, 2025, learners from Algonquin College’s Culinary Skills and Culinary Management programs supported the Prime Minister’s Annual Media Garden Party at Rideau Cottage. The event took place over two days, serving approximately 1,500 political staff members, media, Members of Parliament (MP) and other invited guests.
School of Business & Hospitality faculty Chef Tanya Skeates had served as acting chef for the prime minister since 2018, until recently handing the role to fellow College faculty Chef Kyle MacNeil.
MacNeil organized the student volunteers and oversaw the completion of their field placement hours the learners received from participating in this event. At the event, learners were following direction from Chef Alex Johnstone, Chef to the Prime Minister, Chef Ashley Carroll, Pastry Chef to the Prime Minister, as well as three Algonquin College faculty members, Chef Tanya Skeates, Chef Kyle MacNeil, and Chef Chris Lundy.
Culinary learners pose for a group photo at the event.
“It’s important for students to see how a high-end catering event operates. They learn professionalism, catering protocols and everything that goes into producing large-scale catering. It’s very valuable for them,” said Skeates, Professor, Culinary Arts.
Skeates posing for a photo with two of her students.
Learners posting for a group photo with Skeates.
In addition to the hands-on experience gained from preparing hand-passed canapés, learners can also observe how other restaurants operate for large-scale, high-end catering events. Local favourites Le Poisson Bleu, Torta Boys, Coconut Lagoon, SuzyQ’s and Parlour also served guests.
This event is just one example of the many opportunities outside of the classroom in the School of Business and Hospitality, like the Canadian Culinary Championships or Tableé des Chefs that took place in February. No matter what the event is, faculty and learners continue to bring excellence to the community while representing Algonquin College.