Chef Inspires the Next Generation of Culinary Artists
At the Halifax Convention Centre, we're all about creating bold, unforgettable dining experiences and Executive Chef Christophe Luzeux (CCC) is leading the charge. But his passion doesn’t stop at the kitchen door. Recently, Chef Luzeux took his skills and expertise to the next generation of culinary talent at the Nova Scotia Community College’s (NSCC) Sydney Waterfront Campus. His mission? To share his love of local flavours, the art of cooking, and the real-life hustle of a professional kitchen. And let's just say, the students were all in.
Tasting the Bold Flavours of Nova Scotia
Chef Luzeux and his culinary team makes food with a message. At the Halifax Convention Centre, our Local Flavours Program works with over 100 local suppliers to bring the freshest Nova Scotian ingredients to our table. From Cape Breton’s best seafood to the South Shore’s farm-fresh produce, we’re serving up a menu that’s as diverse and vibrant as our province.
“Our philosophy is simple: we believe food should be an experience—bold, fresh, and memorable. We love bringing people together through flavour, and we’re proud to show off the best Nova Scotia has to offer,” says Chef Luzeux. The team puts a modern twist on classic dishes, ensuring that every bite you take is a celebration of Nova Scotia’s incredible culinary scene.
Bringing the Heat to NSCC
When Chef Luzeux hit the road to NSCC, he wasn’t just there to cook (though he did that, too!). He was on a mission to inspire, share, and, yes, have some fun along the way. As part of the Culinary Management Diploma program, students dive into the heart of the food world—from cooking and presentation techniques to inventory and menu planning. Chef Luzeux’s visit gave them a taste of the big leagues, particularly in the world of large catering and banquets.
“The students were engaged—they asked great questions, they were curious, and they were hungry for knowledge. I loved the energy,” says Chef Luzeux. Whether he was talking kitchen logistics or showing off his skills in a hands-on cooking demo, he was giving students a sneak peek into what it's really like to work in a high-energy, fast-paced kitchen.
A Connection That Goes Beyond the Classroom
For NSCC’s students, Chef Luzeux was a mentor, showing them what’s possible when you combine passion with skill. “Chef, thank you for your visit to NSCC, Sydney Waterfront Campus,” said Rodney Richards, Faculty of Culinary Management. “It was great to introduce them to the world of large-scale catering and banquets. You planted a seed for many that the Halifax Convention Centre would be a great next step for a possible co-op placement. They were thrilled to watch you work in our new kitchen.”
Nick Peach, a Culinary Management student, couldn’t agree more: “I very much enjoyed our guest chef. Chef Luzeux gave us more than a classroom visit. He gave us a friendly experience, great information, and tremendous food. It was amazing to see a European chef working right here in our province!”
First-year student Donnie LaPorte also took away a valuable lesson: “Chef Christophe taught us that one need not sacrifice quality when producing large volumes of food. He provided our entire class with excellent samples to taste while doing so.”
A Bold Future for Culinary Arts in Nova Scotia
By sharing his expertise and passion with the students, Chef Luzeux is helping to shape the future of Nova Scotia’s culinary scene. We’re excited to keep growing our vibrant culinary community—in the kitchen and beyond.