The kitchen at the Okanagan College campus was alive with rhythmic knife work and sizzling pans last Saturday night. Between carefully arranged plates of sablefish and delicate pastries, I caught glimpses of tomorrow’s culinary stars—students whose faces reflected both intensity and wonder as they worked alongside established chefs during Kelowna’s most ambitious culinary fundraiser.
“This isn’t just about cooking,” whispered Miranda Chen, a second-year culinary student, her hands steady as she arranged microgreens on a starter course. “Tonight is showing us what’s possible.”
The fourth annual “Future Plates” event brought together Okanagan’s culinary legends and emerging talents for an evening where every bite supported the region’s next generation of chefs. All proceeds from the $180-per-plate dinner go directly to the Okanagan College Foundation’s Culinary Arts Bursary Program, which has already supported over 40 students since its inception in 2019.
Chef Bernard Casavant, one of the driving forces behind the event and a pioneer in championing local cuisine, paused between courses to explain why such initiatives matter. “The Okanagan has become a world-class culinary destination, but that didn’t happen by accident,” he said, glancing proudly at the students working nearby. “We need to nurture talent right here at home if we want to maintain what we’ve built.”
The five-course dinner featured ingredients donated by local producers—from Covert Farms’ heirloom vegetables to Northern Divine sustainable caviar. Each dish told a story of the region’s bounty, paired with selections from Tantalus Vineyards and Scenic Road Cider.
What made the evening remarkable wasn’t just the quality of the food—though the wild mushroom consommé with foraged chanterelles did bring several diners to momentary silence—but the intentional structure of having students work directly with established chefs.
“You can’t learn this from YouTube,” explained Audrey Williams, who graduated from the program last year and now works at one of Kelowna’s premier restaurants. “Working shoulder-to-shoulder with someone who has decades of experience, feeling the rhythm of a professional kitchen during service—that’s irreplaceable education.”
The challenges facing young chefs in the region extend beyond mastering techniques. According to data from the British Columbia Restaurant and Foodservices Association, the province faces a shortage of approximately 35,000 skilled culinary workers by 2025. Meanwhile, the cost of living in the Okanagan continues to rise, with Kelowna’s rental market seeing increases of nearly 12% in the past year alone, according to the Canada Mortgage and Housing Corporation.
For many aspiring chefs, these financial pressures can make culinary education seem out of reach. The average culinary program costs between $15,000 and $20,000, not including living expenses or the specialized equipment students need.
“I probably wouldn’t be here without the bursary,” said Thomas Nguyen, a first-year student who received $3,500 through the foundation. “My parents are supportive but couldn’t help financially. When you’re looking at student loans plus the cost of knives and uniforms, it adds up fast.”
The event’s silent auction featured unique experiences donated by local businesses—everything from private cooking classes with renowned chefs to exclusive winery tours. Many bidders were restaurant owners themselves, creating a beautiful cycle of industry support.
Cynthia Dunsmore, who owns a small bistro in West Kelowna, placed the winning bid on a foraging expedition with celebrated chef Jeremy Luypen. “Yes, it’s a tax write-off,” she laughed, “but more importantly, it’s investing in our community’s future. These students will be running our kitchens someday.”
One particular moment captured the evening’s essence. Midway through service, a sauce for the main course began breaking. Rather than taking over, Chef Casavant guided student Elijah Thompson through the rescue process, explaining each step while keeping an eye on the timing. Thompson’s expression transformed from panic to understanding to accomplishment in the span of minutes.
“That’s what this night is really about,” said Jennifer Lewis, Okanagan College Foundation’s development officer. “Not just raising money, but creating these pivotal learning moments that stick with students forever.”
The fundraiser exceeded its goal of $30,000, enough to fund at least six substantial bursaries for the coming year. But equally valuable were the connections formed—several students received business cards and informal job offers before the dessert course had even been served.
As I left the event, the kitchen was in that familiar state of post-service organized chaos—stations being cleaned, containers labeled, tomorrow already being planned. In the parking lot, I spotted Chef Casavant deep in conversation with Thompson, the student who had saved the sauce. Both were gesturing animatedly, clearly discussing technique rather than heading home despite the late hour.
It was a fitting image to end the evening—knowledge being passed down, a tradition continuing, and the Okanagan’s culinary future looking deliciously bright.
