TORONTO — Tabitha Hendricks and Scott McInery of the Niagara College’s Canadian Food and Wine Institute took the top prize at the Great Amazing Duck Race chef competition held this past weekend, winning bragging rights and $1,000.
The competition began at the crack of dawn, when student chefs from eight Ontario culinary colleges gathered at a King Cole Breeder farm in Newmarket, Ont., to collect duck eggs, practice knife skills and race to St. Lawrence Market to buy ingredients, before heading to George Brown College to prepare an appetizer and a main entrée featuring duck.
The winning chef duo created an appetizer of liver truffle, duck slider and duck oyster and an entrée of herb- and citrus-infused duck breast, served with yam purée, beet dumplings and market vegetables.
“We are pleased to offer a true, ‘Farm-to-Fork’ event for the culinary students of Ontario, “ said King Cole’s Patti Thompson, event creator. “As the future chefs of the industry, we wanted the students to understand the importance of the farming side of the food and enjoy the unique opportunity duck offers for menus.”
image courtesy of Kim Lowes
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