Chef Mandy Vial Awarded Scholarship from Les Dames d’Escoffier

Chef Mandy Vial Awarded Scholarship from Les Dames d’Escoffier

Last August, Chef Mandy Vial — Baking and Pastry Arts Faculty Lead at LaSalle College Vancouver — was awarded a prestigious scholarship from Les Dames d’Escoffier International, BC Chapter, a globally recognized organization dedicated to advancing women in the culinary, beverage, and hospitality industries.

Selected from among hundreds of women chefs across the province, Chef Mandy used the scholarship to pursue advanced training at Chocolate Academy™ Canada in Montreal, where she deepened her technical expertise and expanded her understanding of contemporary chocolate techniques.

Already highly accomplished in culinary arts and bread craft, Chef Mandy has long believed that mastery is a moving target. Chocolate, a discipline that demands precision, patience, and a nuanced understanding of tempering and crystallization, was an area she was eager to refine and refresh.

A Career Rooted in Excellence and Education

Chef Mandy’s journey with LaSalle College Vancouver began in 2013, when she graduated with honours from the Baking and Pastry Arts diploma program. She went on to build a strong industry career, earning her Red Seal Professional Baker certification before returning to the classroom to mentor the next generation of pastry professionals.

“Chef Mandy’s scholarship through Les Dames d’Escoffier BC is a testament to her talent, passion, and commitment to excellence.” says Chef Julian Bond, Program Director, Hospitality and Culinary School at LaSalle College Vancouver. “Her week at Montreal’s Chocolate Academy was transformative, and she has already translated that experience into meaningful learning for our students. At LaSalle College Vancouver, we believe in lifelong learning, and Chef Mandy embodies that spirit. We look forward to supporting her advanced exploration into chocolate as she continues her journey this summer with a second visit to the academy”.

What began as a scholarship opportunity has become an ongoing investment in her students. Since completing her training in Montreal, Chef Mandy has integrated advanced chocolate techniques into her courses and hands‑on workshops. Students in the Baking and Pastry programs now benefit from deeper instruction in tempering methods, crystallization principles, and refined finishing techniques.

If you’re interested in a career in Baking and Pastry Arts, explore the exciting programs in our Culinary & Hospitality School.