Culinary Student Development 2021
2021 Cooks the Books Recipe: Thistletown Collegiate Institute
Monique Thompson and Thomas Goodwin Follow: on Instagram @tcichefs @thistletowntdsb // Facebook // Twitter There are few things ascomforting as a rich hearty stew on…
2021 Cooks the Books Recipe: Fanshawe College
Braised Bahamian Spiced Ontario Lamb Shanks with Sweet Potato Mash and Roasted Root Vegetables Kaitlyn Jackson and Bernarvio Knowles Follow on Instagram // Facebook //…
2021 Cooks the Books Recipe: École des métiers de la restauration et du tourisme de Montréal
Follow on Instagram // Facebook Pâté chinois (Shepherd’s Pie) The Pâté chinois or Shepherd’s Pie is a recipe that passes the test of time. From…
2021 Cooks the Books Recipe: Conestoga College
Honey Glazed Duck Breast with Kabocha Squash, Goat Cheese Strudel and Apple Vinaigrette Student cefs: Jessie Olsen and Carlos Daniel Castrillon Follow on Instagram //…
2021 Cooks the Books Recipe: Centennial College Team One
Middle Eastern Forest Roulade “Beef-e-Baharat” Student Chefs: Sammantha McIlvenna and Meet Patel This year, Centennial College Team One competed as Team #LoveCDNBeef! Team #LoveCDNBeef used Canadian…
2021 Cooks the Books Recipe: Assiniboine Community College
Asian Canadian Tsunami Student Chefs: Shaomei Zhou and Emiri Kamanaka Follow on Instagram // Facebook // Twitter Asian Canadian Tsunami Originally from China and Japan,…
2021 Cooks the Books Recipe: Fleming College
Follow on Instagram // Facebook // Twitter This dish combines both Canadian Indigenous and Vietnamese flavours to reflect both of our distinct heritages. The tastes…
2021 Cooks the Books Recipe: Centennial College Team Two
Beef croquette stuffed with Woolwich goat cheese Student Chefs: Molly White and Geno Bornea