Students from The Culinary Institute of Canada recently won the Canadian Culinary Federation’s Atlantic Regional Junior Hot Salon competition. The team, which included Lindsay Armstrong, Daniel Oatway, Michel Allain and Ava Partridge, went up against students from Nova Scotia Community College.
Each team had to prepare a three-course meal for 30 in five hours using, among other ingredients, salmon, mussels, pork loin, scallops, and ADL extra old white cheese. The students were judged on their kitchen skills, including sanitation and food handling, mise en place (the preparation of food and cooking equipment) and organization, culinary and cooking techniques, proper utilization of ingredients, and time and work flow management. They were also judged on their serving methods and presentation, portion size and nutritional balance, menu and ingredient compatibility, creativity and practicality, and the dishes’ flavor, taste, texture and doneness.
Participating in competitions such as this provides students with invaluable hands-on experience in a high pressure situation, said team manager and chef instructor Kevin Boyce.
“Students learn to cope as a team with tight timelines, unexpected circumstances, and the occasional mishap while remaining organized and on track. These aren’t skills you can learn in a classroom, but they are invaluable in the industry,” he said.
Cutline: The Culinary Institute of Canada’s Junior Hot Salon team (front row) Lindsay Armstrong and Daniel Oatway, and (back row) Michel Allain and Ava Partridge.