For the fourth year running, students from the University of the Fraser Valley Culinary Arts and Carpentry programs have partnered for the mouth-watering Bar-q-terie tasting showcase. This event provides a hands-on collaboration opportunity for students from both programs who work together to create an array of cured meats to be presented on one-of-a-kind, hand-crafted serving boards.

“All tradespeople take great pride in their work, and this event provided two different groups of students – along with the lucky audience – a unique opportunity to showcase their gifts and talents.” says Teresa Kisilevich, Dean for the Faculty of Applied and Technical Studies at the University of the Fraser Valley.

On the culinary side, students faced the challenge of transforming raw cuts of beef into an impressive charcuterie spread. From curing and brining to braising and smoking, culinary students had to carefully plan their preparation techniques. Culinary professor John Garrett described the process as a journey of learning and growth: “At the beginning, as they’re staring down the raw primal cuts of beef, there’s a lot of trepidation and nervousness. As they begin to research their ideas, they start to get hopeful. Then, as they cut, brine, braise, and cure their meats, the excitement builds.”

For carpentry professor Patrick Watchorn, the event was an opportunity for his students to flex their creative muscles.

“This event is a fun way for the carpentry students to learn about consulting clients and working within their technical skills and equipment limitations to achieve success,” Patrick explained. “It’s not usual for us to get really creative in our normal construction work, yet it’s essential for a qualified professional. That creativity is what separates a true journeyperson from a run-of-the-mill construction worker.”

The collaboration between both classes culminated in a visually stunning and delicious display. The energy in the room was palpable as the carpentry students delivered their beautifully crafted boards to the culinary class, setting the stage for a final presentation that wowed everyone involved.

“The electricity in the room as they collaborated with their carpentry peers was infectious,” John noted. “And it only amplified the day their beautifully crafted boards arrived in class! In the three years I’ve been involved in this event, this year was, in my opinion, the best yet!”

As the Bar-q-terie event ages like a fine cured meat, it has become a signature experience for both programs and attendees alike, offering students a chance to work on real-world challenges that push the boundaries of their respective fields. For the culinary students, it’s an opportunity to delve into advanced meat preparation techniques, while the carpentry students get to exercise creativity and precision craftsmanship outside the usual scope of their coursework. This year’s event has once again demonstrated the power of engaging learners and building community, leaving participants and faculty eager for next year’s showcase where the precision of craftsmanship meets the art of charcuterie.