Fanshawe’s culinary team cleans up at Culinary Arts Salon
March 22, 2012 By Bakers Journal
March 22, 2012 – Fanshawe's culinary team cleaned up at the Canadian
Culinary Federation (CCFCC) Culinary Arts Salon 2012 on March 4 at the
Direct Energy Centre in Toronto.
March 22, 2012 – Fanshawe's culinary team cleaned up at the Canadian Culinary Federation (CCFCC) Culinary Arts Salon 2012 on March 4 at the Direct Energy Centre in Toronto. For the second year in a row, Fanshawe students brought home Grand Gold (best overall), beating out three other culinary schools and about 50 competitors from across Canada. The students competed in both savoury and sweet categories, and the team took highest standings, winning five gold, four silver, and one bronze medal, along with several "best of" awards.
Fanshawe’s medal-winners are:
Mitchell Brown (captain) – Gold, three-course lunch; Best use of cheese
Johan Akeung – Gold, three-course lunch
Wesley Bach – Gold, four-plated entrée
Kevyn Swift – Silver, three-course lunch
Mehak Chatrath – Silver, Chocolate show piece
Nicole Fairbairn – Silver, Wedding cake
Jayme-Lyn Saunders – Silver, Wedding cake
Allen Ashley – Bronze, three-course lunch; Best use of turkey
Terrance Tew – Gold, four-plated entrée; Gold, chocolate show piece; Best use of vanilla; Grand Gold (best overall)
The three-day national contest, sponsored by the Escoffier Society and sanctioned by CCFCC, pits top chefs and culinary apprentices in competitions to showcase their culinary artistry for top prize. Challenges include cold plates, bread, pastry, chocolate work and buffet platters. The Culinary Arts Salon is held every year as part of the Canadian Restaurant and Food Association (CRFA) show, Canada’s biggest event for the restaurant and hospitality industry.
According to team coach Chef Scott Baechler, this competition required a tremendous amount of dedication, as the students still had to attend class, complete assignments and fundraise to purchase food and accommodations for their visit to Toronto.
"Not only were the competitors striving for excellence and efficiency in food preparation, they were also being tested on their ability to stay focused and demonstrate strong self-control," Baechler commented. "This exercise pushes our students to new levels of extreme, competing against their own personal fatigue and raising the bar in their every move."
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