TORONTO — Imagine having a team of judges peer over your shoulder as you prepare a chocolate sculpture in five hours. Then imagine that same team grading you on your performance. Eleven pastry students had that experience this past weekend while competing in the Cacao-Barry Callebaut Canadian Intercollegiate Chocolate Competition at Humber College in Toronto.
The two-day competition, held April 21 and 22, was open to students enrolled in a Canadian culinary program and required participants to create a chocolate sculpture on day one and bonbons and a plated dessert on day two.
When all was said and done, Naomi Elsier, a second-year student at Toronto’s George Brown College, emerged the winner. Her winning dish featured a carousel of three elephants topped by a bust of a woman wearing a mask. Following in second and third place was Amanda Liang from Vancouver Community College and Kevin Francisco from Humber College, respectively. Liang also won the award for the Best Dipped Bonbon. The most improved award went to Melanie Robinson from Georgian College. Elsier also took top honours for the Best-Plated Dessert, while George Brown College won as Best Overall College.
Students were evaluated on their capabilities, creativity and the taste of their creations.
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