College culinary team gets an early gold

Supplied photo of Junior Culinary Team Canada members in competition in Germany. Shown is team member Robbie Aggarwal.
Supplied photo of Junior Culinary Team Canada members in competition in Germany. Shown is team member Robbie Aggarwal.

 

 

 

 

 

 

 

 

 

 

 

 

Junior Culinary Team Canada has whipped up an impressive start at this year’s Culinary Olympics, with a gold in its first competition.

On Saturday, the team from Niagara College’s Canadian Food and Wine Institute competed at the IKA /Culinary Olympics in Erfurt, Germany in the “edible buffet” competition.

During the five-hour event, teams prepare a buffet of finger food and terrines presented on a platter and at two stations — one for a main course and one for dessert.

Teams are judged on factors including cleanliness, demeanour, efficiency and taste.

While each team begins the competition with a score of 100, judges deduct points for any infractions.

Gold medal standing is awarded to teams with scores of 90 or higher, while teams scoring 80 or higher are awarded silver and 70 or higher get bronze.

Today, the team competes in the second competition, a hot three-course luncheon competition for 60 people.

“This is a great accomplishment and a testament to the hard work they have put in over the years,” said team manager, and dean of the College’s CFWI, Craig Youdale in a release.

“We step in the kitchen tomorrow with a chance for a second gold medal and the opportunity to become one of the top three teams on the planet,” said Youdale.

The team’s final score and overall ranking will be announced at the IKA / Culinary Olympics closing ceremony on Wednesday.

Junior Culinary Team is among 20 junior national teams competing.

Known as the IKA/Culinary Olympics, the International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs, and held once every four years.