Each piece of work here started as a workshop assignment and ended up as something people actually want to eat. These are real outcomes from real participants.
Projects ranged from single-item recipe concepts to full vendor menu structures. Every project below was developed and iterated during live workshop sessions.
Participant Rémi Dufault developed this concept over three sessions, focusing on sourcing constraints typical to mid-sized prairie towns. The menu was built around a single protein with six seasonal variations.
Svetlana Petryk's project tackled a specific problem: how to run a bánh mì stall without refrigeration on-site. She documented assembly sequences, prep logistics, and three sauce formulas tested during the practicum week.
Patterns that emerged across all workshop submissions — not because we required them, but because the constraints of real street food work pushed participants in the same direction.
Every project defined its limits first — budget, equipment, location — then built the concept around them.
Participants kept change logs. Version notes showed why each adjustment was made, not just what changed.
Food cost was tracked across every test batch. No concept was finalised without a working margin estimate.
# Recipe scaling tool — used in cohort workshops def scale_recipe(base_yield, target_yield, ingredients): """ Scale ingredient quantities from base to target. Returns dict with adjusted amounts. """ ratio = target_yield / base_yield return { item: round(qty * ratio, 2) for item, qty in ingredients.items() } # Example: bánh mì sauce, base 1L → target 3.5L sauce_base = { "fish_sauce_ml": 120, "lime_juice_ml": 80, "chili_paste_g": 45, "sugar_g": 60 } result = scale_recipe(1.0, 3.5, sauce_base) print(result)
Participants built and ran this tool during Session 4 to verify their scaled test batches before the practicum cook.
See the full program