A peek in the kitchen of the Halifax Convention Centre ahead of Spring Dinner

We take a behind the scenes look into the kitchen at the Halifax Convention Centre

The Halifax Convention Centre feeds thousands of people a year, and the kitchen staff are always up for a new and exciting challenge.

“We don’t want to repeat something we did in the past,” said executive chef Christophe Luzeux. “We go to our department heads and we ask them what kind of ideas they have and if they want to add some flair from their own background.”

On Wednesday night, the centre hosts its annual Spring Dinner, serving a seven-course meal to just under 600 people. Planning starts weeks in advance to ensure the plan runs smoothly.

“A lot of logistics, a lot of organization, contacting a lot of suppliers ahead of time, making sure they’ve got their products ready for us,” explained sous chef Charmaine Roma. “It involves our team making lots of lists, lots of plans, schedules. It’s a ton of work, but it comes together.”

With a focus on local this year, incorporating Nova Scotia into every dish was the priority.

“Nova Scotia product, I think it’s great inspiration for us,” said Luzeux. “We always go out of our way to try to bring that into our menu the best we can.”

For Growth and Development Minister Colton LeBlanc, supporting local is at the root of this event.

“We have amazing producers, harvesters, growers throughout from one end across the other in Nova Scotia,” he said. “And now, more than ever, we need to support local. And Nova Scotians want to do that.”

More than 100 local vendors are participating in the event.

“We work with our local producers. We’ve got a really high quality,” said Roma. “Sometimes we’re able to customize things. A lot of our vendors start off coming in for our pop-up markets, and then we see what they’re doing, and then we see if they can do it in a large enough quantity for us.”

“You get a better product, especially the greens,” said Luzeux. “When you have them coming to the door fresh and not in the truck for five days before being picked up, you can see the difference. You can see the freshness on the plate.”

“I had a chance to look at tonight’s menu, and they’re really elevating and kicking up a notch and really showcasing products that we have right in our own backyard,” said LeBlanc.

Twenty-five chefs take part in plating the meals on event days and even have a say when it comes to product.

“Some of our team members will actually be at farmers’ markets in places around the province and they’ll find the supplier,” said Roma. “They bring it back to us. It’s almost like a treasure hunt where they’re so excited to tell us about a new mushroom guy or somebody who’s doing cheeses in the valley.”

The event allows local suppliers to shine, growing the community.

“They get to show off their products to hundreds and thousands of guests that we have in our doors,” said Roma. “They get to grow and then the whole community is benefiting from it.”

The chefs each have their own favourite moments in the chaos.

“My favourite part would be the preparation. Seeing all the team involved in the development of dishes from the menu,” said Luzeux.

“When the guests are all in the room and they’re seated and we can finally start the show,” Roma said.

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