Culinary Student Creations
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 of Culinary Excellence Embark on a culinary journey with our Pan-Roasted Beef Tenderloin Steak adorned with Mini Pommes Anna, Elmira Maple Syrup, Sumac Berries, Verjus…
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 Institute Exploring our Canadian heritage, celebrating the harvest, and inspired by Indigenous cuisine. This juicy pan fried steak is a perfect combination of past traditions…
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 Technology (SAIT) A classic rendition of meat and potatoes representing Alberta’s spirit, using local ingredients to elevate the simplicity of our dish and highlight the…
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 Dafoe Team: George Brown College Rich with an abundance of flavour profiles, this dish marries local with Caribbean elements. The richness of the skirt steak…
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 and Edward Louie T. Capili Team: Fleming College Drenched with umami and spiced tartness, this dish is a play on our favourite comfort food. Inspired…
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 Ann Santos Lumanglas Team: Fanshawe College Inspired by traditional Filipino Breakfast, combining spicy sausage, fried rice and eggs – this dish is the epitome of…
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: Durham College Inspired by traditional Brazilian BBQ and Hungarian pickled beets, the big beef flavour of heart is complemented with California Prune Red Lentil Farofa,…
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 Team: Centennial College Colourful seasonal vegetables bring this dish to life and highlights the best Ontario October has to offer. The compelling tenderness of braised…
2022 Cooks the Books presented by Canadian Beef – Team: Pius X
Stout and Cranberry/Apple Beef Cheeks with Smoked Autumn Spiced Oat Crumble Recipe by: Student Chefs Carl Jaan Carbo and Bryan Lee Li from Pius X Career Centre The bittersweet, chocolatey stout and acidity of the cranberries and apples are the perfect enhancement to the rich, deep flavour…
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