[vc_row][vc_column css=”.vc_custom_1631574369407{margin-top: 0px !important;margin-bottom: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;}”][vc_column_text dp_text_size=”size-3″]<\/p>\n
Presented<\/em> by Canola Eat Well<\/p>\n [\/vc_column_text][vc_column_text dp_text_size=”size-3″] <\/p>\n Cooks the Books\u00a0<\/em>is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of\u00a0Canada\u2019s Best New Student Chefs<\/em>.<\/p>\n [\/vc_column_text][vc_row_inner][vc_column_inner][vc_empty_space][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/3″][vc_single_image image=”15248″ img_size=”large” alignment=”center” css=”.vc_custom_1631574503426{margin-top: 0px !important;margin-bottom: 0px !important;border-top-width: 0px !important;border-bottom-width: 0px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”15249″ img_size=”large” alignment=”center” onclick=”custom_link” img_link_target=”_blank” css=”.vc_custom_1631581105646{padding-top: 30px !important;padding-bottom: 0px !important;}” link=”https:\/\/canolaeatwell.com\/”][\/vc_column][vc_column width=”1\/3″][vc_single_image image=”15291″ img_size=”large” alignment=”center”][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=”Theme for 2021 Competition” color=”green”][vc_column_text dp_text_size=”size-4″]<\/p>\n Due to Covid-19 travel and gathering restrictions, the 2021 competition was a submission-based competition. Teams were each made up of two full-time culinary students from a dedicated Canadian culinary program.<\/span><\/p>\n \n Each team created their own unique dish following the Cooks the Books criteria with a \u201cCanadian Focus with Global Influence\u201d theme to celebrate the foods grown and produced in Canada and our unique diversity. A recipe is made up of so much more than just the ingredients used to create a dish. The techniques, equipment and presentation all play a role in the final experience. Students were challenged to think of how Canadian ingredients can be transformed into an ethnically diverse and interesting recipe using global influences.<\/span><\/p>\n \n Recipes were to consider the seasonality of the Canadian ingredients i.e. asparagus is not available all year long, therefore should not appear in a Fall\/Winter themed recipe. This year we asked that 60% of all ingredients called for in each recipe, be grown, produced and\/or raised in Canada. Global flavours, techniques, traditions and influence were also used to honour the Canadian foods featured in the recipe.<\/span><\/p>\n \n Students were able to use this amazing resource to discern the fruits and vegetables available in September\/October in Canada: What\u2019s in Season section of the Canadian Food Focus<\/strong> website.<\/a><\/span><\/p>\n [\/vc_column_text][vc_empty_space][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15303″ img_size=”large” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15250″ img_size=”large”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space][vc_text_separator title=”Winners” color=”green”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text dp_text_size=”size-4″]<\/p>\n William Besner and Jean-Fran\u00e7ois Perron<\/span><\/p>\n [\/vc_column_text][vc_single_image image=”15481″ img_size=”large” onclick=”custom_link” link=”https:\/\/tastecanada.org\/2021-cooks-the-books-recipe-ecole-des-metiers-de-la-restauration-et-du-tourisme-de-montreal\/”][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text dp_text_size=”size-4″]<\/p>\n Thi Quynh Mai Dong (Haley) and Tamara Travner<\/span><\/p>\n [\/vc_column_text][vc_single_image image=”15482″ img_size=”large” alignment=”center” onclick=”custom_link” link=”https:\/\/tastecanada.org\/2021-cooks-the-books-recipe-fleming-college\/”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=”Prizes” color=”green”][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text dp_text_size=”size-4″]<\/p>\n Each of the students on the two winning teams will receive an F. Dick Red Spirit Chef Knife<\/a>, Cut Book<\/a> and AMT Fry Pan<\/a> compliments of Food Supplies Inc.<\/a><\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text dp_text_size=”size-4″]<\/p>\n The GOLD winning team will also receive a $3000 CAD bursary to aid with the expenses of their culinary education and the title of Taste Canada\u2019s Best New Student Chefs!<\/p>\n [\/vc_column_text][vc_empty_space][\/vc_column_inner][\/vc_row_inner][vc_row_inner][vc_column_inner width=”1\/4″][vc_single_image image=”15273″ img_size=”large” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”15275″ img_size=”large” alignment=”center”][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”15276″ img_size=”large” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=”Meet the Competition” color=”green”][vc_single_image image=”15536″ img_size=”full” alignment=”center”][\/vc_column][\/vc_row][vc_row][vc_column][vc_text_separator title=”Meet the Teams” color=”green”][vc_column_text dp_text_size=”size-4″]<\/p>\n [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15476″ img_size=”400×500″ alignment=”center”][vc_column_text dp_text_size=”size-4″]<\/p>\n Shaomei Zhou and Emiri Kamanaka<\/span><\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15475″ img_size=”large” alignment=”center” onclick=”custom_link” link=”https:\/\/tastecanada.org\/2021-cooks-the-books-recipe-assiniboine-community-college\/”][vc_column_text dp_text_size=”size-4″]<\/p>\n Their Dish: Asian Canadian Tsunami<\/span><\/a><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator][vc_column_text dp_text_size=”size-4″]<\/p>\n [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15557″ img_size=”400×500″ alignment=”center”][vc_column_text dp_text_size=”size-4″]<\/p>\n S<\/span>ammantha McIlvenna and <\/span>Meet Patel\u00a0<\/span><\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15486″ img_size=”400×500″ alignment=”center” onclick=”custom_link” link=”https:\/\/tastecanada.org\/2021-cooks-the-books-recipe-centennial-college-team-one\/”][vc_column_text dp_text_size=”size-4″]<\/p>\n Their Dish: Middle Eastern Forest Roulade \u201cBeef-e-Baharat\u201d<\/span><\/p>\n [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_separator][vc_column_text dp_text_size=”size-4″]<\/p>\n [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15515″ img_size=”400×500″ alignment=”center”][vc_column_text dp_text_size=”size-4″]<\/p>\n Molly White and Geno Bornea<\/span><\/p>\n [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”15487″ img_size=”400×500″ alignment=”center” onclick=”custom_link” link=”https:\/\/tastecanada.org\/cooks-the-books-recipe-centennial-college-team-two\/”][vc_column_text dp_text_size=”size-4″]<\/p>\nGOLD WINNERS<\/span><\/h2>\n
\u00c9cole des m\u00e9tiers de la restauration et du tourisme de Montr\u00e9al<\/span><\/h5>\n
SILVER WINNERS<\/span><\/h2>\n
Fleming College\u00a0<\/span><\/h4>\n
SILVER & GOLD<\/strong><\/h4>\n
GOLD<\/strong><\/h4>\n
Assiniboine Community College<\/span><\/h3>\n
Centennial College Team One a.k.a. Team #LoveCdnBeef<\/a><\/h3>\n
Centennial College Team Two<\/span><\/h3>\n