Students from Humber Polytechnic’s Baking and Culinary programs transformed the LRC Concourse into an international food fair on April 2 to raise funds for an overseas trip.
The event offered a variety of Japanese and Taiwanese treats during A Taste of Japan and Taiwan: Baking and Culinary Showcase. The students are getting ready to go to Asia in May for a two-week study trip to Taiwan and Japan.
People paid $10 for a tasting passport, letting them try food at eight stations. All the food, including tasty snacks, sweet desserts, and traditional dishes, was prepared by students.
“It’s been so exciting to prepare for this,” said Chotika Abawilkul, a second-year baking student who created the showcase’s popular Taiwanese pineapple cakes. “We spent hours making everything from scratch, using traditional techniques.”
Each station had a different type of food and cultural theme, including desserts like yakitori, Japanese cheesecake, dim sum and matcha desserts. Many students were inspired by their family traditions and culture to create their versions of real Asian flavours.
Along with the food showcase, there was a bite-sized dessert competition. It was judged by cooking experts and people from Kraft Heinz Canada, who also gave the ingredients for the dishes.
Archie Chetan Bhalia, a Baking and Pastry Arts Management student, entered her matcha castella cake in the competition, decorating it with hazelnut chocolate, Italian buttercream and a hand-crafted edible Sakura flower.
“It was nerve-wracking, especially when I started decorating,” Bhalia said. “My hands were shaking, but it was such a good experience. I’m happy with how it turned out.”
For many students, this was the first time they shared their cooking with a big crowd. At first, they were nervous, but as staff, teachers, and other students tasted their food, they started to feel excited and proud.
Tessnim Abouisteite, a second-year baking student, presented various flavours of mochi. She said the event allowed her to experiment with flavours while connecting with her peers.
“I made mochi with white bean paste and chocolate peanut butter,” Abouisteite said. “It was a good chance to get creative and work as a team.”
Kimberlyn Oliver, a first-year Culinary Management student at Humber, said the event offered a key opportunity to gain real-world experience.
“We’re all really passionate about food,” said Oliver. “This isn’t just for fun—it’s helping us grow as professionals and preparing us for the internship.”
Students will spend two weeks in Taiwan and Japan, visiting culinary universities, participating in workshops, and completing short internships at local food establishments. They’ll also have the opportunity to explore regional cuisines and learn traditional methods from chefs abroad.
“The idea is to expose them to global food practices and expand their culinary knowledge,” said Josie Bancheri, a professor of Baking and Pastry Arts Management at Humber. “They’ve worked incredibly hard for this, and it’s part of their internship requirement, so it’s very hands-on and practical.”
The event raised funds that would help offset the travel costs for participating students. It also brought together students from different cultural and academic backgrounds, working toward a shared goal.
“For us, food is a way to connect,” said Giorgi Burbutashvili, a second-year Baking and Pastry Arts Management student who showcased their cheesecake. “This trip will be a dream come true. We’ll get to learn from masters in Japan and Taiwan — and events like this show how far we’ve come.”
As the tasting concluded, many visitors stayed behind to speak with the students and offer compliments on their presentation and creativity.
“This is what Humber is all about,” Bancheri said. “Giving students the tools to go beyond the classroom and become culinary ambassadors wherever they go.”
