Advanced culinary research program (2015)

2013年，Paterson GlobalFoods Institute(PGI)作为一流的烹饪研究和培训机构开始全面运营。该学院拥有红河学院(RRC)酒店和烹饪艺术学院，并有望成为加拿大最顶尖的酒店和烹饪学院之一。购买专门的餐饮服务设备的部分原因是西方经济多元化公司(WD)投资200万美元。这一贡献促进了应用食品和烹饪研究的发展，以支持充满活力的马尼托巴省的食品业；其中包括250多家公司，占马尼托巴省国内生产总值的16.3亿美元，创造了23,600个工作岗位，占马尼托巴省总就业人数的4%。支撑对马尼托巴省制造的食品产品的需求的是马尼托巴省17亿美元的商业和非商业食品服务业。对当地产品的需求，以满足各种饮食要求和限制，使餐厅老板，其中许多是中小型企业，发挥他们的烹饪才能，开发独特的产品。烹饪学校将与餐饮服务团体合作，以满足人们对独特的本地食品日益增长的需求。食品产品开发正在逐步转变，从开始到最终应用，将厨师纳入食品开发过程。这为研究过程带来了新的技能和应用水平--这是马尼托巴省食品公司过去不容易获得的。这一变化将鼓励更多的产品创新，并促进零售和食品服务商店的商业化。为农业食品和食品服务业提供的拟议服务包括：食谱创造和开发；特定健康益处的菜单开发；食品服务应用研究；食品服务消费者研究；开发新的食品服务技术；在社区建立烹饪研究能力的投资将使马尼托巴省RRC和其他研究机构的食品制造中小企业、食品服务网点、学生和教职员工受益。它将完善马尼托巴省的食品研究能力。

In 2013, the Paterson GlobalFoods Institute (PGI) began its full operations as a state of the art culinary research and training facility. The institute houses Red River College's (RRC) School of Hospitality and Culinary Arts and is on track to become one of the top hospitality and culinary institutes in Canada. The acquisition of specialized food service equipment was made possible in part by a $2 million investment from Western Economic Diversification (WD). This contribution facilitated the development of applied food and culinary research to support the vibrant Manitoba's food industry; which includes more than 250 companies accounting for $1.63 billion of provincial GDP and 23,600 jobs or 4% of Manitoba's total employment. Supporting demand for Manitoba made food products is the $1.7 billion commercial and non-commercial food service industry in Manitoba. The demand for local products to meet a variety of dietary requests and restrictions has restaurant owners, many who are small and medium enterprises, stretching their culinary talents to develop unique products. The Culinary School will engage the food service community to meet the growing demand for unique locally produced foods.Food product development is progressively changing to integrate chefs into the food development process from the beginning through to final application. This brings a new level of skills and applications to the research process - one that hasn't been readily available to Manitoba food companies in the past. This change will encourage more product innovation and enhance commercialization into retail and food service outlets.Proposed services to the agri-food and food service industry include: Recipe creation and development; Menu development for specific health benefits; Food service applications research; Consumer research in food service; Development of New food service technologiesInvestment to build the culinary research capabilities in the community will benefit food manufacturing SMEs, food service outlets, students and faculty of both RRC and other research organizations in Manitoba. It will round out the food research capabilities in Manitoba.