Taste Canada Cooks the Books

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TORONTO — As part of last night’s Taste Canada Awards, the results of the Taste Canada Cooks the Books were revealed. The cooking competition invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. Taste Canada Cooks the Books showcases the talent of Canada’s next generation of chefs, honours the authors and brings some of this year’s outstanding submitted cookbooks to life.

The competition paired teams with a culinary author and gave them the challenge to recreate a recipe from an author’s cookbook, along with their own signature garnish. This year, the students competed in front of food lovers, industry professionals and peers at The Royal Agricultural Winter Fair on November 12th and 13th. A mentoring author who offered guidance and motivation joined the teams on stage. A panel of notable culinary experts judged the competition.

The winners were announced at the Taste Canada Awards Gala on November 14th where they were presented with prizes, a letter of recommendation and a trophy to display at their school.
Bronze:
School: Red River College
Students: Brayden Palmer, Tom Sherwin & Sydney Kinkead
Author: Emily Richards
Book Title: Per la Famiglia: Memories and Recipes of Southern Italian Home Cooking
Recipe: Veal Cutlets with Tomato Sauce
Silver:
School: Pius Culinary Institute
Students: Dino Som, Arturo Montiel & Marcus Barksdale
Author: Robin Summerfield
Book Title: Winnipeg Cooks: Signature Recipes from the City’s Top Chefs
Recipe: Pan Roasted Pork Chops with Apple, Fennel & Date Compote
Gold:
School: Durham College
Students: Kristin Atwood, Victoria Rinsma & Jonathan Soligo
Author: Barry C. Parsons
Book Title: Rock Recipes 2
Recipe: Peanut Butter Sriracha Bacon Cheeseburger

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