Culinary Student Creations
2022 Cooks the Books presented by Canadian Beef – Team: Culinary Institute of Canada
Flat Iron Duxelle Roulade Recipe by: Student Chefs Michaela Power and Devin Delay from the Culinary Institute of Canada (Holland College) Sage oil is a great substitute for olive oil on marinates or in some dressings. Yields: one 16 oz Bottle Squash are good sources of vitamin…
2022 Cooks the Books presented by Canadian Beef – Team: Centennial College
Mill Street Organic Cobblestone Stout and Ginger Sous Vide Beef Chuck Short Rib with Maple Glazed Autumn Root Vegetables Recipe by: Student Chefs Olga Geyber and Verónica Quintero from Centennial College Gentle and slow cooking process for tender and juicy ribs with a sweet and bitter flavor…
2022 Cooks the Books presented by Canadian Beef – Team: Top Toques
Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels Recipe by: Student Chefs Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence The succulent swirl of flavour from sous vide-cooked flank steak is complemented by artisanal smoked maple syrup-kissed barley, tart aronia berry reduction, and…
2022 Cooks the Books presented by Canadian Beef – Team: Fanshaw College
Skirt Steak Niku Maki with potato and turnip cake, wasabi squash puree, sweet and sour plum reduction and pickled vegetable ribbons Recipe by: Student Chefs Silvio Luiz Maruyama Junior and Angela Ann Gallardo from Fanshawe College This interpretation of a traditional Japanese…
2022 Cooks the Books presented by Canadian Beef – Team: 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 a Shimiji Mushrooms, Leek, and Red Pepper Stir Fry. Recipe by: Student Chefs Joshua Massie and Emily Eyre from Fleming College With…
2022 Cooks the Books presented by Canadian Beef – Team: Thistletown Collegiate
Weekday Wellington with Horseradish Hollandaise Sauce Recipe by: Student Chefs Thomas Goodwin and Yovan Zlicic from Thistletown Collegiate Institute Nothing beats a perfectly cooked steak dinner, enjoy this shortcut version of the classic Beef Wellington any night of the week. Tons of WOW factor and on your…
2022 Cooks the Books presented by Canadian Beef – Team: Durham College
Corned Beef Tongue with Mustard Jus, King Oyster Mushroom, Champs, Pickled Cabbage, Glazed Carrots & Brussels Sprouts Recipe by: Student Chefs Adreanna Russell and Sahil Ahuja from Durham College Brining and slow cooking brings out the meaty-rich qualities of this under-appreciated cut of beef. This modern corned beef dinner…
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 a chilly autumn day. This African-Caribbeaninspired show stopping stew is packed with flavour and a ton of deliciousvegetables.
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 // 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…
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