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Hot Dining: Crowd Pleasing

Photo by Ian McCausland

Photo by Ian McCausland

The RBC Convention Centre relies on organized efficiency. With a recent expansion having almost doubled the building in size, the food service team behind the scenes is busier than ever. For Executive Chef Quentin Harty, this means menu prep, purchasing, building relationships with suppliers, quality control, meeting with clients, and managing 85-90 staff. With hundreds, even thousands, of plates leaving the kitchen under his supervision, Harty must be sure his crack team is operating at full capacity. The seasoned chef enjoys the impact of cooking for a crowd: “whatever you can serve one person, you can deliver to hundreds.” 375 York Ave, 204‑956‑1720, wcc.mb.ca

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