A team from Niagara College’s Canadian Food and Wine Institute has dished out another victory on March 21– this time at the Air Canada Centre as part of the annual Bartley Culinary Challenge.
Held at the ACC’s Platinum Club the competition called on the student teams to prepare a main course for 100 guests. The team from the CFWI competed against student teams from Humber College and George Brown each with a different protein to work with in crafting their competitive plates.
The CFWI team was supported by their coaches chef professor Mark Picone; and Culinary program chair chef professor Peter Blakeman.
The student team was comprised of second-year Culinary Management student Trevor Littlejohn with first year Culinary Management students Carla Castro Adam Sheridan and Daniel Germond.
“Trevor and the crew exemplified the excellence our students are learning here at CFWI” said Picone. “Great technique creative interpretation and skills were the showcase in the winning dish.”
Their winning dish was Beef Short Ribs prepared in the spirit of diversity found at CFWI – NC. It was a culinary journey through a trio of cultures: Latin America with a coconut lime braise neatly packed into a tamale and served with collards root vegetable succotash and a red chimi churi. Korean-influenced Bi Bam Bop featured a poached egg on top offering a unique sauce complexity.
The region of Niagara played on a Sunday barbecue with expertly braised ribs lip-smacking beer and cherry barbecue sauce sweet potato and smoky bacon potato and a zesty sauteed green onion.
Academic chair of the Canadian Food and Wine Institute Craig Youdale spoke to the commitment of the faculty and students.
“The entire team at The Canadian Food and Wine Institute takes a lot of pride in these competitions and wants not only to succeed in the results but to show the industry their true passion and dedication to excellence” he said. “The team at the ACC is another example of how our students continue to show Ontario and the rest of Canada the level of their skill professionalism and focus on being the best and representing their college.”
The team has been preparing for the event for several months with dedicated practice runs and their regular participation in the mini-competitions hosted by the CFWI Competition Club.
This win marks a successful week for the competitive student chefs at the Canadian Food and Wine Institute after a win of the Great Amazing Duck Race hosted by King Cole Ducks. In addition two first-year students won gold medals at the Vintatge Hotels Competiton held at the CFWI.
While these wins are celebrated the students are still hard at work preparing for several upcoming events including the Skills Canada Competition and Snacking on Citrus: A Florida Citrus Showdown.