Passion meets learning at ‘Sweet Affair’

Assiniboine College treated guests to an evening of desserts and specialty beverages at the inaugural “Sweet Affair” on Thursday.

Hosted by students from the college’s culinary arts and hospitality business management programs, the event showcased their creativity and skills through 12 themed stations, each serving three dessert items paired with mocktails crafted by the hospitality students.

Guests sampled “everything from cakes and tarts to pies, éclairs and the whole works” — many made using pumpkins and produce harvested from the college’s own garden, Karen O’Gilvie, the Manitoba Institute of Culinary Arts and Field to Fork academic chair, told the Sun.

“We wanted to showcase desserts as a standalone event, and this was the perfect time of year to do that — especially with ingredients grown right here by our horticulture students,” she said.

O’Gilvie said about 30 students took part in planning and executing the evening, which drew 100 guests and sold out within hours of tickets going on sale.

“It’s teaching them mass production, teamwork, budgeting, event planning and how to exceed customer expectations,” she said. “They’ve worked tirelessly for two months to make this happen.”

The event also gave students hands-on experience in catering to diverse dietary needs, with gluten-free and dairy-free alternatives offered at each station.

“It’s about teaching students how to serve every guest,” O’Gilvie said.

For the students, the event was both a challenge and a thrill. It provided the opportunity to put one’s baking passion to work, second-year culinary arts student Isabel Carter told the Sun.

“I personally love baking — it’s my favourite,” she said with a smile. “A lot of people like sweets, so this event means a lot. I got to learn new techniques and do things I probably wouldn’t have done otherwise.”

Carter said events like these help students develop real-world communication and presentation skills.

“We get to talk to people, learn how to mingle and present our dishes. It’s busy, but really rewarding,” she said.

For first-year student Didier Bernal, the Sweet Affair was his first major showcase — and an “unforgettable” learning experience.

“It’s just awesome to have this kind of exposure,” he said. “You learn how to manage your anxiety and be confident presenting to people. Seeing guests enjoy what we’ve made — that’s the best feeling.”

Bernal said guests were pleasantly surprised by the creativity behind each item, including his espresso-inspired mocktail.

“People think it’s going to be bitter, but when they try it, it’s like sweet hot chocolate — perfect for the winter coming up,” he said.

As guests made their way through two rooms filled with plated desserts and glowing student smiles, O’Gilvie said she appreciated the community’s support.

“We’re so grateful for the support from the Westman community,” she said. “They’ve always stood behind our students and our program. Tonight is a celebration of that partnership — and of what our students can do when passion meets learning.”

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