Build a Pizza Night

Event Date:April 27th @ 5:30pm - 7:00pm

*Register by April 13th at 4pm

YouTube Live Stream:

Activity Overview

  • *Guided by a Red Seal Chef
  • **Pizza kits will be provided at no cost

Build a Pizza night is an engaging opportunity for you and your family to test your culinary talents while learning more about the pathways to the skilled trades. This will be a virtual interactive experience guided by a red seal chef and hosted by the Ontario Youth Apprenticeship Program (OYAP) and School College Work Initiative (SCWI).

Each participating family will receive a pizza kit with the basic ingredients to create 2 pizzas and 1 dessert pizza. Please note, the kits will be available for pick up at your child's secondary school.

Please note, this activity is bilingual.

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Pizza Kit Ingredients:

  • 2 doughs (non-gluten free)
  • Pepperoni
  • Cheese
  • Sauce
  • Spice

Additional toppings:

  • Bacon
  • Ham
  • Green peppers

Dessert Pizza Ingredients:

  • 1 dough (non-gluten free)
  • Marshmallows
  • Chocolate spread
  • Butter or margarine

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oyap logo

Speaker Biography

Chef Guy Bedard Executive Chef

Chef Guy Bedard

Executive Chef

I grew up in the small town of Temagami in Northern Ontario. There was always a passion for food in our house. Wild game and fresh caught fish were common place at our dinner table as well with many friends and family. At a young age, I made soups and wrote very simple recipes that I placed into my mother's recipe holder. I always loved to cook and better yet, eat.

I never expected to be a chef, taking computer programming in college, but you never know where the path of life is going to take you. I flipped burgers in high school in North Bay and after college, I moved to Ottawa our nation's capital. I easily found work in the restaurants of the Byward market.

Looking to move up, I got a job cooking at the Fairmont Chateau Laurier. After receiving employee of the month only 3 months later, the door was open to my culinary career. I completed my apprenticeship and journeyman for Cook while working at the Chateau and attending Algonquin college.

I worked at four different Canadian Pacific / Fairmont resorts including Deerhurst resort in Muskoka, Chateau Lake Louise in Banff national park and the Southampton Princess in Bermuda.

On my life's journey, I've worked a few different times in Ottawa, Kingston, Muskoka and Prince George for Coast hotels, Wyndham Resorts, Sheraton, Marriott and Fairmont.

But North Bay really called out to me so I moved back up north and helped open up the 1886 Lake House Bistro in Callander. This was where I met my Soulmate and Life Partner. It was then that I realized that it was time to lay down some roots.

As I get older, it feels natural to be back in the north close to family. There is calmness and a way with nature that gets lost in the urban centers. This year I have opened up my own business in North Bay: Guy Bedard - Chef for Hire. Personal Chef Services creating Real Food made with Love.

Guy Bedard, Executive Chef