ÎçÒ¹av

A team of young chefs from The Culinary Institute of Canada garnered two gold medals and placed fourth overall in a field of 57 teams in the World Culinary Olympics’ Regional Competition in Erfurt, Germany, recently.

It was a high-pressure competition for the five culinary and three pastry graduates, who were competing against seasoned professional chefs as opposed to chefs their own age. Chef instructor Kevin Boyce, one of the coaches who oversaw the team’s training for more than six months leading up to the event, said their ability to work together made them a force to be reckoned with by the time they landed in Germany.

“The team hit the ground running when we arrived in Erfurt. It was a lot of early mornings and late nights in the days leading up to the competition. These young chefs worked really well together. They were a cohesive team, and they represented our school, and our region, well,” he said.

Sean Burton, Tim Cuff, Ben Wood, Isabelle Chevarie, Kaitlyn Nixon, Sophie Hall, Rebecca Van Bommel, and Kaitlynn Broughton comprised the team, with instructors Joerg Soltermann, Christian Marchsteiner, Kevin Boyce and Hans Anderegg overseeing them during their training.

For the competition, the team prepared four types of hors d’oeuvres, a five-course meal, four types of petit fours, four dessert plates, a buffet platter, and three appetizers. Using ingredients almost exclusively from the Maritimes, including lamb, pork, halibut, lobster, and dulse, they prepared the dishes in a rented space and then, after working around the clock, transported the food to the Olympic venue, driving on the Autobahn, where the average speed is 120 km/h, with their food in dishes on their laps.

“We were probably the slowest vehicle on the Autobahn,’ Boyce said. “We didn’t want to hit any bumps!”

Their hard work paid off with two gold medals, one for pastry and one for culinary arts, and an overall placement of fourth.

“I am so proud of our team,” said Chef Austin Clement, manager of the programs at The Culinary Institute of Canada, “Their commitment to excellence and hard work has yielded a bushel of fruit. Double gold and fourth overall for a student team competing against the best 57 professional regional teams is truly a remarkable achievement. It is a great time to be a chef in Canada, and being able to take part in something as important as the World Culinary Olympics further illustrates the opportunities that exist for the young talent in our country. So where do we go from here? To the national trials to compete for the privilege of representing Canada in 2020.”

Pictures from the trip can be seen on The Culinary Institute of Canada’s Facebook page. The culinary institute is planning a celebration to honour the young culinary Olympians. The details will be announced soon.