Culinary Student Development 2023
2023 Cooks the Books presented by Canadian Beef – Top Toques Institute
Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction Recipe by: Student Chefs Alexandra Carolan-Laing and Vaylene Phillip Team: Top Toques Institute…
2023 Cooks the Books presented by Canadian Beef – Team Thistletown Collegiate Institute
Pan-fried Striploin Steak With Pemmican Compound Butter and Three Sister Vegetable Medley Recipe by: Student Chefs Jacob Renwick and Romaine Bernard Team: Thistletown Collegiate…
2023 Cooks the Books presented by Canadian Beef – Team SAIT
Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction Recipe by: Student Chefs Alex Stepanenko and Erik Hansen Team: Southern Alberta Institute of…
2023 Cooks the Books presented by Canadian Beef – Team George Brown College
Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction Recipe by: Student Chefs Negus King and Jackson…
2023 Cooks the Books presented by Canadian Beef – Team Fleming College
Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw Recipe by: Student Chefs Bethel Anne Nacpil…
2023 Cooks the Books presented by Canadian Beef – Team Fanshawe College
“LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice Recipe by: Student Chefs Vixsei Christian Guzman and Jailour…
2023 Cooks the Books presented by Canadian Beef – Team Durham College
Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri Recipe by: Student Chefs Miguel Alves Dos Santos Fonseca and Jess Dalziel Team:…
2023 Cooks the Books presented by Canadian Beef – Team Centennial College
Beef Cheek Barbacoa with Pickled Local Vegetable, Celeriac Crema, Field Mushroom and Herb Salsa Recipe by: Student Chefs Marisol Saavedra Mendoza and Charles Nartatez …