Culinary Student Creations
2021 Cooks the Books Recipe: École des métiers de la restauration et du tourisme de Montréal
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 Canadian tables. This contemporary version…
2021 Cooks the Books Recipe: Conestoga College
Honey Glazed Duck Breast with Kabocha Squash, Goat Cheese Strudel and Apple Vinaigrette Student cefs: Jessie Olsen and Carlos Daniel Castrillon 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,…
2021 Cooks the Books Recipe: Centennial College Team One
Middle Eastern Forest Roulade “Beef-e-Baharat” Student Chefs: Sammantha McIlvenna and Meet Patel 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…
2021 Cooks the Books Recipe: Assiniboine Community College
Asian Canadian Tsunami Student Chefs: Shaomei Zhou and Emiri Kamanaka 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…
2021 Cooks the Books Recipe: Fleming College
Follow on Instagram // Facebook // Twitter This dish combines both Canadian Indigenous and Vietnamese flavours to reflect both of our distinct heritages. The tastes of the Vietnamese flavoured breast paired with the Indigenous spiced leg are brought together by the Spiced Grape Gastrique. Take the time to make the…
2021 Cooks the Books Recipe: Centennial College Team Two
Beef croquette stuffed with Woolwich goat cheese Student Chefs: Molly White and Geno Bornea
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