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What’s in McGill’s giant brownie?

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Published: 1 Sep 2014

McGill à la carte event to highlight Fair Trade and Mac farm products 

Published on Aug 21, 2014 | McGill Reporter

Written by: Neale McDevitt

As McGill’s Executive Chef, Oliver De Volpi isn’t usually fazed by a little heat in the kitchen. But these days he’s feeling stressed. “The last few nights, I’ve been waking up at 3 a.m. and having trouble getting back to sleep,” he says with a laugh. “I start thinking about brownies and that’s it, I’m up.”

De Volpi’s culinary talent has brought him to lead some of Quebec’s finest cuisines such as the Casino de Montréal and Casino du Lac Leamy, the Queen Elizabeth and the Place d’Armes hotels.

So why is he losing sleep over brownies?

It’s more the scope than the actual meal, as De Volpi and the Student Housing and Hospitality Services (SHHS) team is responsible for cooking and assembling the world’s largest brownie that, once finished, will measure 30×15 feet and top the scale at a gut-busting 3,500 pounds.

The gigantic brownie will be the main attraction at the annual McGill à la carte event to be held in the tent on the downtown lower campus on Tuesday, Aug. 26, during which thousands of students, faculty, staff and hungry Montrealers will be invited to sample the delicious dessert. Surplus food will be sent to the Old Brewery Mission and other charitable organizations. “It’s the most public way to flop if things don’t go well,” says De Volpi with a laugh. “That’s why we’re all a little on edge these days.”

Read the full story here.

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Source Site: /sustainability