~c_Flavour – Hobbs
Russell Weir, executive chef of food services, prepares aborginal-inspired cuisine based on the Algonquin First Nation for the Flavours of Canada exhibition April 16 at the University of Massachusetts. He is bringing fellow chef Luke Lavictoir and culinary student Colton Poirier with him to the event.
Russell Weir, executive chef of food services, prepares aborginal-inspired cuisine based on the Algonquin First Nation for the Flavours of Canada exhibition April 16 at the University of Massachusetts. He is bringing fellow chef Luke Lavictoir and culinary student Colton Poirier with him to the event.
