The Third Annual NBCC Food Truck Week was held at NBCC Moncton from February 25 to March 1, giving students an applied learning opportunity and Moncton foodies a delicious lunch option.
Eight teams from the Culinary Arts Management and Hotel and Restaurant Management programs at the Moncton Campus of NBCC participated in this year’s Food Truck Week, using test kitchen stations to replicate the environment of a food truck and serve as many people as possible, as quickly as possible. Each team worked with students from the Business Administration: Marketing and Graphic and Communications Design programs to develop advertising materials and logos.
This year, Food Truck Week had a “locavore” theme, with all meals prepared from local products. Each team has been partnered with a local food producer, including Pumphouse Brewery, Belliveau Orchards, Degenhardt Sausage, Bonte Foods, Bacon Beacon, Boudreau Meats, Fancy Pokket Bakery and Briggs Maple.
A portion of the proceeds from the competition were donated to Mother Hubbard’s Cupboard, NBCC’s on-campus food bank, as well as to the Humanity Project, which operates Moncton’s out-of-the-cold emergency shelter.
