Humber College culinary students and their professor sizzled and stewed at International Chefs Day, a fundraiser for Second Harvest, presented by the Escoffier Society of Toronto.

Humber’s Chef Leonhard Lechner along with six culinary students; Robyn Dajao, Robyn MacDonald, Sin Song, Calvin Duong, Chelsea Lambert and Katerina Olifirenko served a menu featuring many local ingredients including: pulled lamb shank, stewed leeks and parsnips, white and red cabbage coleslaw with a smoked tomato dressing and a strawberry dessert.

International Chefs Day was established in 2004, by the World Association of Chefs Societies (WACS). It’s marked as a special occasion for culinarians to salute their profession and create awareness of chefs and cooks who have set remarkable industry standards for the art of cooking.