TORONTO — A selection of top students from George Brown College in Toronto had the opportunity to test their culinary mettle earlier this week when they competed in the Nestlé Professional MINOR’S Culinary Competition.
Tapping into their cultural backgrounds, the top 10 finalists where challenged to create innovative recipes inspired by global street foods. The students were required to include at least one of the Nestlé Professional MINOR’S lineup of bases and flavour concentrates.
Second-year student, Bomi Kang and first-year student, Catherine Nunez Escaro, took home the two first place prizes for their Chipotle beef and shrimp mandu with warm chunky sweet and sour sauce and flaming sizzling sisig. As well, second year student Taekong Kim was awarded The People’s Choice award for her original pretzel coated deep fried chicken with Asian infused sauce and pickled herbs dish.
The George Brown students were judged by a professional panel of industry experts, including F&H’s editor and publisher Rosanna Caira. Winners included:
First Year Winners:
• First place ($1,000): Catherine Nunez Escaro – Flaming sizzling sisig
• Second place ($750): Jeffery Miranda – Barbecue liver on a skewer
• Third place ($500): Keanu Joshua Francisco – Seared char siu pork bao buns
Second Year Winners:
• First place ($1,000): Bomi Kang – Chipotle beef and shrimp mandu with warm chunky sweet and sour sauce
• Second place ($750): Taekong Kim – Pretzel coated deep fried chicken with Asian infused sauce and pickled herbs (People’s Choice Winner)
• Third place ($500): Nikhil Lonkar – Ancho paneer paratha with herbed and curried yogurt
