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On Friday, September 28, 12 students from Templeton's Culinary Arts Center served "A Breakfast of Champions" at an event called, "Jersey Day" celebrating Canada Sports Day. Canada Sports Day was created through a partnership with Vancouver National Sport and the Vancouver Park Board. The breakfast took place at the Vancouver Curling Club and was attended by over 100 community sports enthusiasts. It also provided the opportunity for everyone to meet 

Jersey Day

2012 Olympic Bronze Medallist, Emily Zerrur, a member of Canada's Womens' Soccer team; 2012 Paralympic Gold Medallist, Richard Peter, a member of Canada's Wheelchair Basketball team and Special Olympian, Cheryl Spurr, a member of Canada's Figure Skating team.

For breakfast the Templeton Culinary Arts students prepared and served five different frittatas including potato and bacon, zucchini, carrot and onion, red pepper and mushrooms, chorizo and sun-dried tomatoes, and three cheeses.  The frittatas were served in wraps with a variety of sauces. Coffee, tea, muffins, scones and buns along with fruit, yogurt and granola accompanied the meal. 

Jersey Day Brings Together Vancouver Sports Community with Templeton Frittatas

On Friday, September 28, 12 students from Templeton's Culinary Arts Center served "A Breakfast of Champions" at an event called, "Jersey Day" celebrating Canada Sports Day. Canada Sports Day was created through a partnership with Vancouver National Sport and the Vancouver Park Board. The breakfast took place at the Vancouver Curling Club and was attended by over 100 community sports enthusiasts. It also provided the opportunity for everyone to meet 

Jersey Day

2012 Olympic Bronze Medallist, Emily Zerrur, a member of Canada's Womens' Soccer team; 2012 Paralympic Gold Medallist, Richard Peter, a member of Canada's Wheelchair Basketball team and Special Olympian, Cheryl Spurr, a member of Canada's Figure Skating team.

For breakfast the Templeton Culinary Arts students prepared and served five different frittatas including potato and bacon, zucchini, carrot and onion, red pepper and mushrooms, chorizo and sun-dried tomatoes, and three cheeses.  The frittatas were served in wraps with a variety of sauces. Coffee, tea, muffins, scones and buns along with fruit, yogurt and granola accompanied the meal. 

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