Culinary Student Creations
2022 Cooks the Books presented by Canadian Beef – Team: Culinary Institute of Canada
[vc_row][vc_column width=”1/2″][vc_single_image image=”16957″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16956″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College) Flat Iron Duxelle Roulade [/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1672952274261{margin-bottom: 5px !important;padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column][vc_column_text dp_text_size=”size-3″] Sage oil is a great substitute for olive oil on marinates or…
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2022 Cooks the Books presented by Canadian Beef – Team: Centennial College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16932″ img_size=”500×500″][/vc_column][vc_column width=”1/2″][vc_single_image image=”16931″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Olga Geyber and Verónica Quintero from Centennial College Mill Street Organic Cobblestone Stout and Ginger Sous Vide Beef Chuck Short Rib with Maple Glazed Autumn Root Vegetables Gentle and slow cooking process for tender and juicy ribs with…
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2022 Cooks the Books presented by Canadian Beef – Team: Top Toques
[vc_row][vc_column width=”1/2″][vc_single_image image=”16541″ img_size=”full”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16916″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”16915″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels The succulent swirl of flavour from sous vide-cooked flank steak is complemented…
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2022 Cooks the Books presented by Canadian Beef – Team: Fanshaw College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16896″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16895″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Silvio Luiz Maruyama Junior and Angela Ann Gallardo from Fanshawe College Skirt Steak Niku Maki with potato and turnip cake, wasabi squash puree, sweet and sour plum reduction and pickled vegetable ribbons This interpretation of a traditional…
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2022 Cooks the Books presented by Canadian Beef – Team: Fleming College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16881″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16880″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column css=”.vc_custom_1672958282445{padding-top: 0px !important;}”][vc_column_text] Recipe by: Student Chefs Joshua Massie and Emily Eyre from Fleming College Sous-vide Beef Belly with a Red Wine Glace, Roasted Bone Marrow with Parsley and Little Leaf Microgreen Salad, served with Rosti Potato, Butternut Squash Puree, and…
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2022 Cooks the Books presented by Canadian Beef – Team: Thistletown Collegiate
[vc_row][vc_column width=”1/2″][vc_single_image image=”17024″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”17023″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text] Recipe by: Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute Weekday Wellington with Horseradish Hollandaise Sauce Nothing beats a perfectly cooked steak dinner, enjoy this shortcut version of the classic Beef Wellington any night of the…
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2022 Cooks the Books presented by Canadian Beef – Team: Durham College
[vc_row][vc_column width=”1/2″][vc_single_image image=”16657″ img_size=”500×500″ alignment=”center”][/vc_column][vc_column width=”1/2″][vc_single_image image=”16876″ img_size=”500×500″ alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”16819″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column css=”.vc_custom_1672958214499{padding-top: 0px !important;}”][vc_column_text] Recipe by: Student Chefs Adreanna Russell and Sahil Ahuja from Durham College Corned Beef Tongue with Mustard Jus, King Oyster Mushroom, Champs, Pickled Cabbage, Glazed Carrots & Brussels Sprouts Brining and slow cooking brings out…
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2021 Cooks the Books Recipe: Thistletown Collegiate Institute
[vc_row][vc_column][vc_column_text] Monique Thompson and Thomas Goodwin Follow: on Instagram @tcichefs @thistletowntdsb // Facebook // Twitter [/vc_column_text][/vc_column][/vc_row]
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2021 Cooks the Books Recipe: Fanshawe College
[vc_row][vc_column][vc_column_text] Follow on Instagram // Facebook // Twitter Braised Bahamian Spiced Ontario Lamb Shanks with Sweet Potato Mash and Roasted Root Vegetables Ontario fall themed dish, with a Bahamian twist. This dish features traditional root spices including ginger and nutmeg, with a little heat. Fall off the bone braised lamb…
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