Culinary Student Creations

Pâté chinois (Sheperd’s Pie)Eyelevel_EMRTM

2021 Cooks the Books Recipe: École des métiers de la restauration et du tourisme de Montréal

November 15, 2021

[vc_row][vc_column][vc_single_image image=”15481″ img_size=”large” alignment=”center”][vc_empty_space][vc_column_text] Follow on Instagram // Facebook Pâté chinois (Shepherd’s Pie) The Pâté chinois or Shepherd’s Pie is a recipe that passes the test of time. From the pioneers who constructed the coast-to-coast railroad, unifying the provinces to still being one the favorite family dish on many…

Their Dish: Honey Glazed Duck Breast with Kabocha Squash, Goat Cheese Strudel and Apple Vinaigrette

2021 Cooks the Books Recipe: Conestoga College

November 15, 2021

[vc_row][vc_column][vc_column_text] Follow on Instagram // Facebook // Twitter Honey Glazed Duck Breast with Kabocha Squash, Goat Cheese Strudel and Apple Vinaigrette Lightly cured duck breast, slowly rendered to a crisp, and coated with five-spiced honey glaze. Served with a delicate goat cheese strudel, hard seared squash, and fresh apple…

2021 Cooks the Books Recipe: Centennial College Team One

November 15, 2021

[vc_row][vc_column][vc_column_text dp_text_size=”size-4″] This year, Centennial College Team One competed as Team #LoveCDNBeef! Team #LoveCDNBeef used Canadian beef as a feature ingredient in their recipe. ⁠For more about Canadian Beef, visit www.canadabeef.ca. Middle Eastern Forest Roulade “Beef-e-Baharat” Let’s take a food journey that takes us across Canada while bringing in the flavor…

2021 Cooks the Books Recipe: Assiniboine Community College

November 15, 2021

[vc_row][vc_column][vc_column_text] Follow on Instagram // Facebook // Twitter Asian Canadian Tsunami Originally from China and Japan, we wanted to showcase some of our favorite traditional dishes with wonderful Canadian flavors and ingredients. Each component of the dish is delicious on its own. The Short Rib that fills the…