Provincial Chefs Challenge Approaches


TORONTO — The Canadian Culinary Federation (CCFCC) Ontario provincial chefs’ Junior Challenge is coming up April 14 at Humber College in Toronto.

Contrary to many culinary competitions, the provincial challenge is not a black-box event. Instead, each competitor will prepare a well-balanced, three-course menu for 15 people with 15 appetizers, 15 main courses and 15 desserts of their choice. The chefs will cook with several proteins, including albacore tuna, shrimp, pork tenderloin and pork belly.

The winner of the provincial Junior Challenge will represent Ontario at the National Chefs Challenge 2012 at the CCFCC national convention in Halifax in June.

For more details about the competition, or to apply, visit

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