Bistro ’67 has been acknowledged as one of Whitby’s favorite places to eat.
This summer, Durham College’s (DC) teaching-focused restaurant earned two Reader’s Choice Awards for Whitby; securing a Diamond in the ‘Best Bang for Your Buck’ category, and a Platinum in ‘Best Vegetarian Restaurant.’
The achievement of Bistro ’67 showcases teamwork and reflects DC’s dedication to hands-on learning and creativity, according to Lori Saint, General Manager of the W. Galen Weston Centre for Food.
Students in Horticulture Food and Farming and Horticulture Technician programs grow and harvest ingredients right on campus. In the kitchen, Culinary Skills and Culinary Management students prepare those ingredients into delicious meals. Hospitality Skills and Hospitality – Hotel and Restaurant Operations Management students enhance the experience by welcoming and serving guests.
“Our students are at the heart of everything we do, and it’s rewarding to know that our guests value both the dining experience and the opportunity to support student learning,” she said. “The restaurant is a collaborative learning environment where education and industry come together.”
Regarding the Platinum award, she highlights the students and staff who tend to the fields at the Whitby campus as well as those working at Barrett Centre for Innovation in Sustainable Urban Agriculture’s Ajax farm for making Bistro ’67 an excellent option for vegetarian diners.
“It speaks to one of the things that makes Bistro ’67 unique,” she said. “We love collaborating with the Barrett Centre team and are continually inspired by the incredible produce they grow. Having access to such fresh, seasonal ingredients allows our chefs and students to be creative, and it’s incredibly rewarding to see our guests embrace those dishes.”
By investing in sustainable food systems, hands-on training, and local partnerships, DC has built a truly unique dining experience that the community appreciates.
“Bistro ’67 allows students to develop valuable real-world skills while providing guests with fresh, seasonal cuisine,” said Saint. “This award is a recognition of that shared commitment to excellence across the college.”
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