TORONTO — With the breakfast segment continuing to show growth, last week a trio of Humber College’s most promising culinary, baking and nutrition students put their cooking skills to the test. The live cook-off pitted three students against one another to prepare “Global Breakfast Trend” recipes in front of a judging panel (including F&H editor Rosanna Caira) and a crowd of students.
Through its Young Culinary Talents program (YOCUTA), Nestlé Professional partnered with Humber College to challenge students to build recipes focusing on a global breakfast trend while also keeping nutrition top of mind. The competition’s recipes included at least one Nestlé Professional Minor’s Base or Flavour’s Concentrate.
When all was said, and tasted, Desmond Forde took top honours for his breakfast scallion pancake, winning $1,000, while second place went to Jahnela Wizzard for the Sizzling Chicken Cheese Crepe, winning her $750. Victoria Knight placed third, winning $500 for her Chipotle Eggs Benedict.
