Ambassador promotes U.S. produce with a tomato tart
Posted on Monday, September 26th, 2016
U.S. Ambassador Bruce Heyman joined Chef Bob Gelinas and two of his students in the Algonquin College kitchens on Monday, where he engaged in some “food diplomacy.”
The ambassador, whose relaxed manner and off-the-cuff joke easily engaged the students and others gathered for the event, was on campus to promote American produce. He was welcomed to the college by Vice-President Academic Claude Brulé.
Before beginning to cook, Heyman made a few remarks, saying Canada and the United States enjoy the largest bilateral trading relationship in the world, worth more than $40 billion every year.
He pointed in particular to nuts, cheese and tomatoes, the latter of which were ingredients in the tomato tart he prepared with the help of second-year students, Mathew Ju and Thomas Ferraton.
Heyman prepared a tomato tart, which included a pastry base, custard, spinach, Florida tomatoes and an Asiago-style cheese from Wisconsin.
After the tart was prepared, Heyman asked Gelinas a few questions about the culinary program at the college, mentioning that he would be eating the tomato tart and a second appetizer to be served this evening service at Restaurant International.
“What a tough job,” the ambassador joked, to which Gelinas replied, ”Somebody’s got to do it.”
Once the tart was prepared, the ambassador toured other parts of the School of Hospitality, and spoke with
On his arrival, Heyman was greeted by Chef Cory Haskins, who served two U.S. ambassadors as executive chef and who is now the co-ordinator of all culinary programs at the college.
He said it’s great to have the ambassador visit, both for the culinary program and for the students.
“It’s fantastic,” he said. “It’s always great to have dignitaries visit.”
Photo:Students Mathew Ju and Thomas Ferraton, left and second left, prepared a tomato tart with U.S. Ambassador Bruce Heyman, under the direction of Algonquin Chef Bob Gelinas, right.
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