William Crooks
From left to right: Alexandre Vachon, executive chef at Manoir Hovey | Relais & Châteaux; Éric Arseneault, director of the Centre de formation professionnelle 24-Juin; Patrick Guillemette, assistant director general of administration at the Centre de services scolaire de la Région-de-Sherbrooke; Chantal Bérubé, assistant director of programs at the Vieux-Sherbrooke pavilion; and Stéphanie Audet-Couture, infographics student and designer of the new brand image

Sherbrooke’s Centre 24-Juin unveils renamed pavilion and upgraded public services

By William Crooks

Local Journalism Initiative

Sherbrooke’s Centre de formation professionnelle 24-Juin officially unveiled the new identity and upgraded facilities of its Vieux-Sherbrooke pavilion on Sept. 9. The now-renamed Pavillon du tourisme et de l’hôtellerie de Sherbrooke (PTHS) serves as a hub for professional training in the tourism and hospitality sectors, and the event marked the completion of phase one in a broader revitalization effort.

In addition to introducing a new name that better reflects its mandate, the Centre launched new branding and services for its school restaurant, cafeteria, and retail food counter. The changes are part of an ongoing plan to enhance learning environments, boost the visibility of professional training programs, and expand services to the local community.

“It’s a good day for us,” said Éric Arsenault, Director of the Centre 24-Juin. “It’s been a long time that we’ve been trying to change the image of our learning and vocational school for this section, and we made it—with the hard work of both students and teachers”.

Updated names, refreshed spaces

The initiative includes new designations for the school’s public-facing services:

• The former restaurant-école La Petite-Bourgogne is now Le Wellington | resto-école
• The cafeteria becomes Le Well24 | bistro
• The retail food counter is now known as Wellington | comptoir saveurs

The names pay tribute to Sherbrooke’s Wellington Street and the city’s culinary history. “The name of our resto-école recalls Wellington Street, the famous Boeuf Wellington dish, and the historic Wellington Hotel,” explained Chantal Bérubé, Deputy Director of the Centre’s food and tourism programs.

“This is only phase one,” Bérubé said during the ceremony. “More services will be offered in the cafeteria and restaurant, including extended hours and additional menu options. And our new counter will showcase seasonal flavours based on student learning—from seafood to pastries and gourmet dishes”.

Branding by students, for students

The visual identities for the revamped services were developed by students in the Centre’s infographics program. A design contest held last spring selected the work of student Stéphanie Audet-Couture, who presented her clean, modern branding for the restaurant, bistro, and counter during the event.

The graphic design incorporates circular motifs and sleek fonts that represent dynamism and prestige. Audet-Couture explained her choices to the crowd, noting how the design reflects the energy and professionalism expected in hospitality settings.

“The whole project was incorporated into the curriculum, and students really enjoyed it,” said Arsenault. “It’s also a great way to make them feel proud of their contribution.”

Industry support and long-time partnerships

The event also highlighted long-standing partnerships with local industry players. Chef Alexandre Vachon from Manoir Hovey, a Relais & Châteaux establishment in the Eastern Townships, spoke of the important relationship between his kitchen and the Centre.

“We’ve had many students from 24-Juin complete internships and go on to work with us,” said Vachon. “It’s always a pleasure to welcome new talent who bring passion and fresh perspectives to our team.”

According to Arsenault, the relationship with Manoir Hovey has lasted for years. “Many of our teachers and students have passed through its doors,” he said in a follow-up interview. “It’s an important site for stages and summer work.”

A growing English-speaking presence

Although the Centre is francophone, Arsenault noted that a number of Anglophone students enrol at PTHS because it’s the only place in the region offering specialized professional training in fields like sommelier service, pastry, and hotel reception. “We see a lot of students from English schools come to the 24th of June,” he confirmed.

More than a rebrand

The changes are not merely cosmetic. The upgraded facilities feature more contemporary aesthetics—moving away from the outdated 1980s burgundy-and-forest-green décor—and now open onto views of the Saint-François River. In future phases, further upgrades are planned, including furniture made in-house by students in welding, carpentry, and cabinetry programs.

Patrick Guillemette, Assistant Director General at the Centre de services scolaire de la Région-de-Sherbrooke, closed the event by recalling his own days teaching at the Centre more than 25 years ago.

“Back then, the colours hadn’t changed much,” he joked, before turning serious. “This rebranding is a great step forward. The School Service Centre is proud to support the work of this incredible team, and I can’t wait to see what comes next.”

Programs and public services

More than 200 students attend the PTHS annually. Training programs include:

• Butchery, cooking, and pastry
• Hotel reception and restaurant service
• Contemporary restaurant pastry and sommelier training

The Wellington | comptoir saveurs opened to the public on Sept. 10, and services at the resto-école and bistro will expand throughout the year.

Sherbrooke residents are encouraged to visit the facilities to sample gourmet creations made and served by students in a professional setting. “We want the population to come use our services—to try the restaurant, enjoy the bistro, and take home great local products,” said Arsenault.

For more information or to register for programs, visit centre24juin.ca/pavillon-tourisme-hotellerie-sherbrooke.