Student Experience
What to Expect
Algonquin College is proud to provide a diverse and dynamic student experience. Check out the highlights below to get a sense of what to expect as a student in the Culinary Management program.
Success Stories and Testimonials
Hear about Connie’s Experience in the Culinary Management program.
“Algonquin has a really good mix of chefs. They all offer a big, expansive knowledge and a lot of them are connected to industry. I opened a restaurant six months after I graduated.”
– Ryan, Graduate
Algonquin College named one of the Best Culinary Schools in Canada 2025 – University Magazine
Read the article here.
Awards and Bursaries
The Canada Cutlery Award is donated by Mary Lou and Peter Huebner of Canada Cutlery Inc. and is awarded each year to two graduating students in the Culinary Management program who have demonstrated strong leadership and culinary skills in the College and the industry. We sincerely appreciate their valuable contribution.
 CCA 2024 Award Recipient Phelomena Kiprono |
 CCA 2024 Award Recipient Rodrigo Aquino |
Work-Integrated Learning
Go Global: Culinary learner gains international experience in France
Culinary Management student Toluwalope “Tolu” Fadahunsi was one of several students who was immersed in a three-week French + Gastronomy program in Rouen, Normandy, France, as part of Algonquin College’s Go Global program, facilitated through the International Education Centre.
Upon arrival, Fadahunsi found himself adapting to his new surroundings: living in a house with 11 others from a wide range of post-secondary programs and career paths, attending French classes every morning, taking culinary classes in the evening and going on solo excursion on the weekends.
Fadahunsi described the contrast and similarities between the culinary scenes in West Africa, where he is originally from, and in France. “West African cuisine is not as well documented, some of the history has been lost over time with changes in power. Whereas in France, everything is written down, there’s an intentionality to it,” he explained. “Both cuisines focus on using what’s close by and in-season.”
While in France, Fadahunsi had the opportunity to participate in a one-service stage experience in a five-star restaurant. This service allows early-career folks to see how different kitchens operate. “The culture is different here; the service is slower; people want to take their time. There’s a real ambiance to it,” he said.
In addition to staging, Fadahunsi’s travel highlights include learning to make choux pastry and macarons, a sommelier class and a personal excursion to Paris in his off time.
“This trip was important to me: it was the next step to accomplishing my dream of opening my own Michelin restaurant. I want it to be West African-focused and highlight ingredients we don’t see in the West (and) what Africa has to offer in terms of food,” he explained.
Fadahunsi continued, “the experience was a reminder to slow down and be intentional. Everyone should do it at least once. Come with an open mind, especially in the culinary path. Things can change every day, and the industry is evolving. It helped me reframe my ‘why’ and have a clearer vision of what I want to create.”
This program was made possible by the generous sponsorship by Campus France, Institut
français du Canada and additional partnerships with French in Normandy and Ecole Fauchon.
Culinary students gain experience at the Prime Minister’s Annual Garden Party. See the photos and find out more here.
AC showcases culinary talent at 2nd annual Indian Food Festival
Learners in culinary and baking programs volunteered alongside successful business owners, chefs, and restaurateurs – many of them Algonquin alumni – at the Indian Food Festival in Ottawa this summer. In addition to gaining community experience, the students also gained industry insight, finding inspiration in the alumni’s stories and experiences. Mayor Mark Sutcliffe, City of Ottawa / Ville d’Ottawa was in attendance.
Mayor Mark Sutcliffe chats with Algonquin faculty
Culinary Learners Support Professional Chefs at 2025 Canadian Culinary Championship (CCC): Find out more here.
Community Experience
Culinary learners and 5 faculty members dedicated a half-day over the mid-term break week to preparing over 2,100 meals for those in need.
In partnership with La Tablée des Chefs, 740 meals benefitted the Shepherds of Good Hope, and 1,474 meals benefitted the Ottawa Food Bank.
In addition to mobilizing students to produce portions of food, the activity also aims to raise awareness of the problem of food insecurity among the next generation of professionals, so that tomorrow’s chefs can become agents of change in their communities.
Culinary Management students shine at NAC’s Tapiriit Kanatami Gala
Culinary Management alumnus Ethan Angnatok was selected as Guest Chef at this year’s Inuit Tapiriit Kanatami Gala at the NAC, a gathering that celebrates Inuit culture, cuisine and community leadership.
Sierra Conboy, a current Culinary student, joined Chef Ethan and his team and impressed everyone with her skill and professionalism. She’s already been to take on a larger planning role for next year’s gala.
The event brought together leaders from across the country and featured an array of Inuit country foods, creating a powerful space for cultural connection, celebration, and community pride.