Canada Cooks the Books Awards

Taste Canada hosts the annual culinary book awards in conjunction with the Royal Winter Fair and every year, in celebration of Canadian Cuisine, culinary students from across Canada work with cookbook authors to compete on the culinary stage.

The competition is based on a recipe from a nominated cookbook and allows students the opportunity to work with authors to create a dish on stage in front of a live audience at the Fair.

This year Liaison College entered three teams into the competition and the team from Oakville under the supervision of Mark Duncan place third (behind the Stratford Chef School and Loyalist College).

here's the Chef's report:


Last Saturday, Mick Benest, Craig Winterburn, and Ben Kaschuba competed in the Canada Cooks the Books competition, sponsored annually by Taste Canada.

Here are a few photos from the competition.  Their plate, shown, is a Roasted Chevre and Beet Salad with Candied Ginger.  The salad portion consists of microgreens, which are pea shoots, corn flowers, baby beet shoots, as well as edible flower petals, sprinkled over the dish.

In one photo, you can see Martin Kouprie, the author of the Pangea Cookbook, with our boys.  It was his recipe they prepared during the competition.

The other folks, pictured with Craig and Mick, are the owners of the microgreen farm that graciously donated their products to the school to use in the competition

 

Congratulations to Team Oakville!  Well done