George Brown Students Compete in Nestlé Professional Culinary Competition

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TORONTO — George Brown Chef School students showed off their culinary chops yesterday in a live cook-off. During the Nestlé Professional Culinary Competition, eight culinary and baking students created original recipes that fit the theme of a healthy twist on global street food. 

Through the Young Culinary Talents’ program (YOCUTA), Nestlé Professional partnered with George Brown College to invite students to create recipes centered on a food trend while keeping health a top priority. The competition’s recipes also needed to include at least two Nestlé Professional Minor’s bases and concentrates in order to be considered. In addition, each of the dishes were evaluated for culinary technique and originality.

Julie Anne Martinez, who created mini Filipino-style Scotch eggs, won the day, while Jordan Burke placed second with a dish of jackfruit pulled pork. Third place was awarded to Urmil G. Rathod for his dish of samosa chaat.

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