Culinary Student Creations
2023 Cooks the Books presented by Canadian Beef – Top Toques Institute
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Pan Roasted Tenderloin Steak with Mini Pommes Anna and Prune-Port Reduction [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”19095″ img_size=”400×400″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19094″ img_size=”400×400″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Alexandra Carolan-Laing and Vaylene Phillip Team: Top Toques…
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2023 Cooks the Books presented by Canadian Beef – Team Thistletown Collegiate Institute
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Pan-fried Striploin Steak With Pemmican Compound Butter and Three Sister Vegetable Medley [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”19084″ img_size=”400×400″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19083″ img_size=”400×400″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Jacob Renwick and Romaine Bernard Team: Thistletown…
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2023 Cooks the Books presented by Canadian Beef – Team SAIT
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Dry-Aged Rib Steak with Pommes Mousseline, Broccolini Purée and Prune Reduction [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”17851″ img_size=”large” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19078″ img_size=”400×400″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Alex Stepanenko and Erik Hansen Team: Southern Alberta…
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2023 Cooks the Books presented by Canadian Beef – Team George Brown College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Spiced Skirt Steak with Butternut Squash & Quinoa Stack, Parsnip & Coconut Purée with Apple, Madeira-Prune Reduction [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”19060″ img_size=”400×400″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19059″ img_size=”400×400″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Negus King…
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2023 Cooks the Books presented by Canadian Beef – Team Fleming College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Beef Tongue with a Mushroom Cream Sauce, Jasmine Rice, Oxtail Spring Roll and Pickled Papaya Slaw [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”19042″ img_size=”400×400″ alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19041″ img_size=”400×400″ alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Bethel Anne Nacpil…
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2023 Cooks the Books presented by Canadian Beef – Team Fanshawe College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] “LONGSILOG”- Spicy Beef Sausage with California Prune Glaze, TabascoⓇ Sabayon and Garlic Fried Rice [/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_single_image image=”19035″ img_size=”large” alignment=”center”][/vc_column_inner][vc_column_inner width=”1/2″][vc_single_image image=”19031″ img_size=”large” alignment=”center”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Vixsei Christian Guzman and Jailour…
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2023 Cooks the Books presented by Canadian Beef – Team Durham College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”19024″ img_size=”400×400″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”17852″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Miguel Alves Dos Santos Fonseca and…
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2023 Cooks the Books presented by Canadian Beef – Team Centennial College
[vc_row][vc_column width=”1/4″][vc_single_image image=”16671″ img_size=”large”][/vc_column][vc_column width=”1/2″][vc_column_text] 2023 Taste Canada Cooks the Books presented by Canadian Beef [/vc_column_text][/vc_column][vc_column width=”1/4″][vc_single_image image=”14009″ img_size=”large”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Beef Cheek Barbacoa with Pickled Local Vegetable, Celeriac Crema, Field Mushroom and Herb Salsa [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_single_image image=”19011″ img_size=”large” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”19010″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Recipe by: Student Chefs Marisol Saavedra Mendoza and Charles…
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2022 Cooks the Books presented by Canadian Beef – Team: Pius X
[vc_row][vc_column width=”1/2″][vc_single_image image=”17000″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16999″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre Stout and Cranberry/Apple Beef Cheeks with Smoked Autumn Spiced Oat Crumble The bittersweet, chocolatey stout and acidity of the cranberries and apples are the perfect enhancement…
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