TORONTO — George Brown Culinary Students showed off their culinary prowess last Friday during an on-campus cook-off that asked competitors to use Toronto-based Nestlé Professional Minor’s base and Minor’s Flavour Concentrate.
Bomi Kang, a first-year student, took home first place for her pork meatball with sweet potato purée; Samantha Lamanna, a second-year student, took home first place in her group for her crispy chorizio and scallop bite with sweet-and-spicy blood pudding sauce. “I’m so proud of the hard work and dedication the students poured into this year’s competition. This is our fifth year partnering with Nestlé Professional, and I can honestly say that this competition was the best to-date. This year’s dishes demonstrated a wide variety of flavour profiles that truly reflect Toronto’s unique culture — it was wonderful to see the students at the top of their game,” said John Higgins, corporate chef and director of George Brown College Chef School.
In the first-year group of students, second place went to Taekyong Kim, who made a rice paper dumpling with seafood and couscous; and third place went to Gaurav Kadam, who made kerala-inspired beef pincho and salmon ceviche with cilantro chutney, marinated tomatoes and shaved coconut.
Second-year winners were Julius Murdhani, who made Indonesian-style grilled Garang Asam shrimp with a spicy and sour broth; and Samantha Medeiro, who made “Peking” scallop on a scallion crepe.
The People’s Choice Award went to Daniel Weale, who made Scallop Tiradito with roasted poblano verde sauce.
