NIAGARA-ON-THE-LAKE, Ont. — For more than two decades, chef Riley Bennett has gone the distance to harness the art of his craft in an ever-changing culinary scene — from his family farm and café in the North Okanagan, B.C., to classrooms and kitchens across Canada and around the world. On April 24, he hosted a Benchmark takeover at Niagara College.
The chef professor headlined A Chef’s Journey, a popular college dinner series which celebrates its roster of academic chefs. Events featured different college chefs who share their journey with guests through curated menus inspired by their personal and professional lives with dashes of storytelling sprinkled throughout the evening.
Bennett’s menu focused on Canadian ingredients as well as some global flavours, paired with wines from the unique terroir of his home province in B.C. and current home in Ontario.
“Each dish bears a personal narrative, a story of an individual, an event or an intangible that has profoundly impacted my career,” said Bennett. “My menu will traverse various pivotal moments in my professional journey, progressing in harmony with the courses presented.”
His first course, for example, was a Singaporean Chili Crab, reminiscent of flavours from his time competing in the Food Hotel Asia competition in 2002, as well as his experience working at the Sooke Harbour House on Vancouver Island where he had the opportunity to learn about chefs from across Canada.
Bennett’s culinary journey began at a young age. He grew up in a small town of 500 people, in Falkland, B.C. where they raised chickens, lamb and pigs on the land. His mother’s 60-seat café was a fixture of his youth and remains in the family to this day – currently owned by his twin brother, who also became a chef.
At 18, he moved to Calgary to attend the Southern Alberta Institute of Technology. There, he was introduced to the world of culinary competitions and quickly became a medal winner, earning gold at Skills Alberta.
In 2002, Bennett was accepted for team training at the Food and Hotel Asia competition which brought him to Singapore for two years. He returned to Canada as part of a team with two golds, two silvers and title of the world’s best apprentice team. During this time, he also worked at The Westin Hotel Calgary.
Bennett’s drive for knowledge led him to earn an MBA in Sustainable Commerce and the designation of Certified Chef de Cuisine, along with two interprovincial Red Seals in Cooking and Baking/Patisserie.
He spent five years at Mission Hill Family Estate Winery in the Okanagan, and worked his way up from chef de partie to restaurant chef in 2007. He also had a catering business and taught classes to engage youth.
He joined Niagara College as part-time faculty last year and he also currently teaches at the University of Guelph.
The next event will feature chef professor Scott Baechler on May 8. The series will conclude for the 2024-2025 academic year with chef professor Oscar Turchi on May 22.
