TORONTO — Students from Humber College’s culinary, baking and nutrition program recently competed in a cooking challenge that saw three of its own test their cooking chops.
Through its Young Culinary Talents’ program (YOCUTA), Nestlé Professional partnered with Humber College to challenge students to build recipes focusing on a current food trend, while also keeping nutrition and health and wellness a top priority. The competitors’ recipes were also required to include at least one Nestlé Professional Minor’s base or Flavour’s concentrate.
Dacyion Reid took home first prize, earning $1,000 for her dish of cilantro-lime shrimp with Mexican cauliflower rice. Lais Donella landed in second place and earned $750 with a bean patty with a colourful Tabbouleh salad and creamy mint-cauliflower rice.
Coming in third was Samantha Simms, who created a ginger-thyme bulgar pilaf with a chipotle Cajun tiger shrimp, tomato and fig chutney, broccolini and carrots with chipotle oil.
