Canterbury Students Cook Up a Global Feast

Attendees at Canterbury’s International AfFair didn’t need to bring passports—just their appetites! The event featured students cooking up a full menu of foods representing their cultures and presenting them to the campus community, and it was exhilarating. The Steers Center Ragland Commons was filled with the sights, sounds, and aromas of the world’s cuisines. 

The Saturday evening event capped off Canterbury’s annual International Week, celebrating the many diverse traditions represented at the School. Throughout the week, the Dining Services team served up delicious globally themed selections each day—Asian on Tuesday, Hispanic on Wednesday, Irish on Thursday, Italian on Friday, and, finally, an All-American Dinner just before Saturday’s main event. 

The entire Saints family fully embraced the spirit of the week. “The students were extremely motivated to get involved and showcase their country, heritage, and traditions,” said Director of Community Life EJ Soifersmith P ’27, ’27. “The turnout was amazing—so many faculty, staff, and students showed up to celebrate our diversity and learn through food, visuals, clothing, and conversation. It was phenomenal!”  

Kudos to our generous faculty and staff members who opened their kitchens and hearts to student chefs before the event—Meredith Berry-Toon, Mia Brown, Ian Ferrara, Brian Fruscio P ’25, ’26, Noah Gichan and Isabel Polletta, Madelaine Lord, Padraic McCarthy ’94 and Gretchen McCarthy, Julio Omaña P ’19, ’20, and EJ. Their support, and that of the entire campus, was greatly appreciated by the students. 

“The International AfFair is a great way to build community at Canterbury while maintaining a connection with your origins,” said Virginia Guevara Figueroa ’26, who helped prepare Mexican dishes with her peers. “It is not only the fair itself, but the behind-the-scenes prep that allows you to share your identity and love through cooking. It was fun to be with other Latin students while listening to Latin music, laughing, and tasting each other’s food. It felt like home.”

In all, 34 students presented cuisines from 17 countries:

BANGLADESH
Samosas, Vegetable Noodles
Zeba Ahmed ’26

CHINA
Beef, Eggs and Tomato, Carrot and Cucumber, Sponge Cake
Yuxuan “Bob” Chen ’27, Yifeng “Kevin” Chen ’26, David Peng ’27, Yiming “Caleb” Sun ’28, Yutong “Coco” Zhou ’27

Fried Rice
Jialing “Jolin” Cao ’28, Xinyi “Lisa” Liu ’28, Yuning “Donna” Zhang ’28 

Tomato with Fried Egg, Dumplings, Chicken Wings
Jingqi “Amy” Zhang ’27, Yawen “Sophia” Zheng ’27

COLOMBIA
Arepas con Queso
Sebastian Lucio Galvis ’26

ENGLAND
Victoria Sponge Cake
Netanya Dorman ’28

GERMANY
Frikadellen
Calista-Carlotta Lilo Bickers ’26

HUNGARY
Poppyseed and Nut Rolls
Bertalan Hornok ’27

IRELAND
Irish Soda Bread, Baileys Cake, Assorted Snacks
Marygrace Hussey ’27, Maeve Prendergast ’27

ITALY
Pasta Ragù Bolognese
Francesco Battaglia ’25

JAMAICA
Sweet Plantains, Rum Cake
Liam Hamlet ’27, Emerson Lilly ’25

KOREA
Spicy Ramen, Sugar Cookies
Seoin “Eva” Choi ’25, Raymond Jean ’27, David Kim ’25, Rahee “Ren” Kim ’25, Minhyo “Katie” Tae ’27

MEXICO
Chilaquiles
Alfonso Garcia Cacho Barreneche ’28, Virginia Guevara Figueroa ’26

THE PHILIPPINES
Mango Iced Tea
Miguel Garcia ’26

PORTUGAL
Lemon Rice Pudding, Portuguese Custard Tarts
Allegra Linero ’27

PUERTO RICO
Rice and Beans, Plantains
Isabella Mitchell ’27, Isabel Vazquez ’28 

SINGAPORE
Udon Noodles
Francesca Masi ’26

SWEDEN
Kanelbullar
Sara Anderson ’27

VENEZUELA
Arepas
Ornella Saviano ’27 

Thanks to their efforts, our Saints community was fully able to experience and appreciate other cultures—one bite at a time.