As part of a collaborative effort to educate SMCC culinary students about world cuisine, Dennis Rix and Kristinn Kristinsson – two chefs from ZBC International – visited the South Portland campus at the beginning of May to teach in our labs and immerse students in Nordic cuisine. At the end of the week, one SMCC student returned to Denmark with them to take part in a three-week immersive culinary course.
SMCC Student Katrina Fowler & ZBC Pastry Chef Kristinn Kristinsson
Chef Rix, also a ZBC Consultant on International Affairs, was thrilled to visit SMCC and share European culinary techniques.
“The kitchen is universal. If you have a talent for cooking, you can get a job most anywhere in the world within minutes,” Chef Rix said. “It’s fantastic to be able to share our experiences with SMCC students to help them understand that business is essentially the same everywhere in the world.”
PHOTO GALLERY | ZBC chefs visit SMCC
Hospitality Management and Culinary Arts Chair Maureen LaSalle helped foster the partnership with ZBC after a trip overseas.
“I went to Denmark last year with two other faculty members to observe ZBC’s culinary programs,” LaSalle said. “The classes were unbelievable. We have kept in contact with them to brainstorm ways to collaborate. This visit and Kartrina’s trip are just the first steps in what we hope will be a long-term educational partnership.”
As LaSalle mentioned, SMCC Culinary student Katrina Fowler went to Denmark for a three-week baking and pastry course at ZBC International near Copenhagen.
“It’s quite different from when the chefs were visiting SMCC,” Fowler said. “It was in the kitchen that I’m used to with the practices that I’m used to doing, so there was a sense of comfort. Being in their non-English classroom kitchen is amazing but an entirely new experience.”
PHOTO GALLERY | SMCC Culinary student Katrina Fowler at ZBC International in Denmark
Fowler has been excited by some of the creations made during class.
“We spend some time going over concepts and theories and presentations about what we could be doing in a workplace,” Fowler said. “Most of the day is spent making bread or pastries. I’ve eaten more bread in the last few days than I have in my entire life. The first two weeks of classes were entirely Danish, so Google Translate has been very helpful. One fantastic piece of this is that food is universal. I’ve made so many croissants this week that I’ve handed them out to dormmates as a greeting—a fantastic way to make new friends.”
Fowler said many people were involved in making the opportunity come to fruition.
“Maureen has been incredible,” Fowler said. “She helped convince people that this would be the start of a great partnership. I must thank the SMCC Foundation as well. Their financial commitment to this project made it a reality. I can’t thank them enough for this once-in-a-lifetime opportunity. I’m honored to be able to represent SMCC.”
Fowler returns to Maine during the first week of June.
To learn more about SMCC’s Hospitality Management and Culinary Arts program, visit www.smccME.edu.