Check out The Dish

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Over the next several weeks Red River College will be running a regular feature in Wednesday's edition of the Winnipeg Free Press. "The Dish" highlights prominent instructors and alumni from RRC's Culinary Arts and Professional Baking programs, sharing their success stories and drawing attention to this award-winning program area.

A complementary online component offers up a favourite recipe from each of our featured chefs, including David Bergmann's Prosciutto Basil Wrapped Salmon and Tom Pitt's Chicken and Asparagus Gruyère.