Hotel Grand Pacific: Camosun Food Affair Spotlight

What’s the best thing about the The Pacific Restaurant and Terrace at the Hotel Grand Pacific?

“Since 2001, our restaurant has been committed to using good, quality ingredients in a ‘made from scratch’ approach,” says James. “Every dish is flavourful. We use a lot of house crafted items such as the broccoli cream on the pizza.”

“Our halibut dish is killer,” adds Ian.  “It features dill-brined halibut, olive tapenade, crushed fingerling potatoes, herb pea puree and pickled fennel.”

“We also have a great patio with a pond and fire pits,” says Noah. “There’s lots of atmosphere and ambiance; it’s a hidden gem!”

How has your restaurant been resilient during the pandemic? 

“We had to adjust our business plans, cross-train staff, adapt our menus, and add more take out options,” says Ian. “Basically, be open to any ideas to try and stay busy. Our Café was the first focus for us with HGP TO GO items. Fondue in the Restaurant was huge this year.”

 

 

 

 

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Why do you love food? 

“The food has the ability to bring people together for a shared experience,” says Shelby.

“It makes people happy and I really enjoy making people happy. It gives me a great creative outlet,” adds Noah.

“The food industry never lets you stop learning,” says Nick. “I could be doing this for 40 years and there would still be something new to experience.”

What does Camosun mean to you? 

“Right now, we have about seven Camosun alumni employed at Hotel Grand Pacific,” says James. “To me, Camosun means opportunity and growth. Camosun gave me the tools and the confidence to better understand my strengths in the hospitality industry.”

“For me, Camosun means a place to learn, to spark the flame of knowledge and hone one’s skills,” says Ian.

“Being able to work in my field while at school was amazing,” adds Shelby. “Gaining practical experience prior to entering the workforce really sets Camosun apart.”

“I learned a lot in the Culinary Arts program,” explains Noah. “It was affordable and easy to access. The chefs were all very knowledgeable and well connected in the industry.”

“Camosun’s Culinary Arts program is the leader in B.C.,” adds Nick. 

What’s your message to students thinking about a career in your industry? 

“Try as many of the different areas within the business as you can while you’re young and before you get too committed into one single discipline,” says James. “Be honest, positive and flexible throughout your career.”

“Cooking is a career where you are constantly learning and seeing new things,” says Ian. “If you have the passion for food and the job, you will be rewarded.  It is a career in demand now, and into the future.” 

“What hospitality offers that other fields don’t is that you and can explore different paths while discovering your passion,” adds Shelby.

Camosun Food Affair, Sept. 16-23

Whether you’re a Camosun alum, student, employee or community supporter, treat yourself to the Camosun Food Affair and savour 50 years of alumni success!

Dine in or take out delicious local fare at participating Camosun Food Affair establishments, Sept. 16 to 23. Keep an eye out for enticing Camosun-themed dishes and beverages!

For a full list of participating eateries and info visit camosun.ca/eatand follow#CamosunEats on social media.