Third Course Bistro open for spring

Pro Cook student Gillian Rich-Barber practices her skills with NIC Culinary Instructor, Chef Xavier Bauby. Rich-Barber will be one of the Pro Cook 2 students preparing meals at the Third Course Bistro at NIC’s Campbell River campus.

The Third Course Bistro at NIC's Campbell River campus is sold out. Thank-you to all our customers for supporting NIC's Culinary Arts students. 

Join NIC Professional Cook Level 2 students this spring in the Third Course Bistro for a delicious four-course meal.

The bistro opens Thursdays and Fridays evenings from May 3 to June 1 and reservations are recommended.

Students will be preparing a menu designed by NIC instructor Chef Xavier Bauby as part of the Professional Cook Level 2 program.

“This is quite an experience for every one,” said Bauby. “The public gets a chance to enjoy high quality, specialty ingredients, while Level 2 students get a chance to refine the fine dining skills and advanced techniques they’ve learned in a working kitchen.”

The spring menu features a range of dishes including quail and potato crêpes, lobster bisque, pan-fried salmon and Moroccan braised lamb shank, with a choice of one of three gourmet deserts.

Completing Level 2 training also brings students one step closer to their Interprovincial (Red Seal) certification.

“I decided to come back to NIC to take Pro Cook 2 to learn more from Chef Bauby,” said student Gillian Rich-Barber.  “It was amazing to learn from him in Pro Cook 1 and I’ve loved the opportunity to expand my skills in a familiar location. NIC has been a great learning experience.”

The bistro will be seating guests between 5 and 7:30 pm Thursdays and Fridays. The bistro will also be open for a gourmet buffet on Friday, June 8th

For more information or to see a full menu visit, visit the Third Course Bistro page.

Call 250-923-9745 to reserve your spot.

Media Contact
Christiana Wiens
Media Liaison, North Island College
O. 250-334-5280 | M. 250-218-4097