A Dynamic Weekend of Culinary Innovation, Competition, and Community at the Niagara Falls Culinary Institute
The weekend of May 3–5, 2025, was a vibrant showcase of culinary talent, innovation, and education at the Niagara Falls Culinary Institute (NFCI), as the institute hosted three major events: the ACF MasterCraft Summit Series – Culinary Cannabis, the Monte Dolce Spring Classic competition, and its Spring 2025 Open House.
The highlight of the weekend was the ACF MasterCraft Summit Series – Culinary Cannabis, which brought chefs, educators, and industry professionals together to explore the intersection of cannabis and cuisine. The summit opened Friday evening with a welcoming icebreaker at Savor Restaurant, fostering a warm and collegial environment for the days ahead.
Saturday’s programming was packed with in-depth educational sessions. Participants began with an exploration of the cannabis plant and the human endocannabinoid system, covering its anatomy, history, and biological effects. Subsequent sessions delved into cannabinoids and terpenes—discussing flavor profiles, effects, and culinary applications—followed by critical lessons on safety, dosing, and accurate labeling. The day concluded with a technical overview of infusion equipment and extraction methods. In the evening, attendees gathered at the Niagara Falls Country Club for an elegant dinner reception, offering a relaxed space to reflect on the day’s learning.
On Sunday, attendees reconvened for a light breakfast and coffee before sitting for the ACF Culinary Cannabis & Edibles Exam. The summit wrapped with a final sendoff and boxed lunches, marking the close of a weekend dedicated to advancing culinary cannabis expertise.
Running concurrently on May 3 and 4 was the Monte Dolce Spring Classic, an ACF-sanctioned culinary competition that showcased both student and professional talent. On Saturday, the focus was on static displays. Cold platters, ornate cakes, pastry tables, and intricate bread designs were arranged throughout the venue, impressing guests with their artistry and technical execution. Sunday featured high-energy, live cooking rounds, where competitors were given one hour—plus a ten-minute plating window—to create and present dishes in Lab 208. Spectators watched from the lab’s large windows while ACF-certified judges scored the performances. Completed dishes were then placed on display tables for public viewing.
The competition culminated in the awarding of medals across Pastry, Culinary, and Culinary Cannabis categories. Notable gold medalists included Indira Triplette, Ryan Hemund, Violet Roberts, Zelda Pulver, Jordan Corrigan, and Kaycee Robisch, who earned two golds. Additional honors included multiple silver and bronze medals, as well as certificates recognizing strong performances by emerging talent.
Meanwhile, NFCI welcomed prospective students and families to its Spring 2025 Open House on Saturday, May 3, from 11:00 a.m. to 1:00 p.m. Guests were greeted and split into two groups for staggered schedules. One group enjoyed a live chef demonstration in the Culinary Theater while the other toured the campus and met with faculty at program and student support tables. At noon, the groups switched. Additional tours departed from the main staircase at 11:30 a.m. and 12:30 p.m., offering flexibility and a deeper look into NFCI’s offerings.
Together, these events transformed NFCI into a bustling hub of activity and inspiration, celebrating both the future of food and the talent shaping it. From cutting-edge cannabis cuisine to traditional culinary artistry and new student engagement, the weekend underscored the institute’s commitment to excellence, innovation, and community.