Yorkshire Valley Farms had cuts of chicken for which they did not have recipes. They wanted to come up with recipes to use chicken so that they were not being wasteful, but did not have the knowledge or expertise to move forward.
With very specific criteria in mind (organic, small-mid-sized serving portions, healthy and quick to grab as a snack), students in the Modern Culinary Applications course were able provide recipes and ideas for the chicken products. Through a series of costing and recipe development, the students prepared and presented the chicken products to Yorkshire Valley Farms. The best products were selected and presented at the Royal Agricultural Winter Fair.
Yorkshire Valley Farms is committed to providing a range of organic, free-range poultry products that are both good for their consumers and kind to the environment. After a successful round of course-based projects in 2014-15, Yorkshire Valley Farms was interested in returning to Niagara College to access the new set of Culinary Innovation students for a similar project; this time the challenge was selling lower value turkey wings and drum sticks.
Students within the Culinary Innovation program were challenged to develop consumer-ready concepts that could be taken to co-manufacturing using the lower-value cuts. The students created recipes with the cuts of meat and presented Yorkshire Valley Farms with their ideas and concepts.