George Brown Culinary Students Compete in Nestle Cookoff


TORONTO — Students from George Brown’s Culinary program got a chance to demonstrate their culinary chops yesterday when they took part in a live global street-food-themed cook-off. The competition, which was sponsored by Nestlé Professional, and took place at the college’s main campus, pitted five students from the first- and second-year programs against each other, giving them a first-hand taste of competing under strict timelines.

When all was said and done, Jennifer Chow was selected as the first-year winner as well as the People’s Choice award winner for her Asian-inspired Torched Scallop and Shrimp Takoyaki. Second-year winner, Eunhye (Grace) Ko got creative with her own recipe for Tofu Kimchi Balls.The top culinary students from each year who participated in the on-campus cook-off proved that street food can have a creative flare in both taste and presentation.

As part of an ongoing partnership, Nestlé Professional and George Brown College challenged students to create their own innovative Global Street Food recipes that included at least one Nestlé Professional Minor’s Base or Minor’s/MaggiFlavour Concentrate. The Nestlé Professional Minor’s and Maggiproducts encompass a selection of premium bases and flavour concentrates that provide chefs with the foundations they need to create and personalize dishes.

First- year Winners:
1st place & People’s Choice Award – $1,500 – Jennifer Chow, Torched Scallop & Shrimp Takoyaki
2nd place – $750 – Marcella Walton, Shrimp Bicol Express with Chicharron Gremolata
3rd place – $500 – Derek Reid-Wilkinson, Southeast by Southwest Bao

Second-year Winners:
1st place – $1,000 – Eunhye (Grace) Ko, Tofu Kimchi Ball
2nd place – $750 – UshmeetBhutani, TokriChaat with Yogurt Explosion
3rd place – $500 – Keanu Joshua Francisco, Sizzling Osaka Oknomiyaki

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