Thirteen high school students competed in culinary and baking competitions during Conestoga’s Next Best Chef event. Held at the college’s Waterloo campus on October 29, the event offered participants a chance to win up to $1,500 in tuition reductions for diploma programs offered by the School of Hospitality & Culinary Arts.
Thirteen high school students competed in culinary and baking competitions during Conestoga’s Next Best Chef event.
Six students competed in the culinary contest, during which they had to butcher a chicken and make their own chicken stock, make a Caesar salad and a seared chicken breast on risotto. While recipes were provided, students had the freedom to choose which vegetables they wanted to use for their risotto and put their own creative spin on it.
The baking and pastry contest challenged seven students to prepare choux pastry, vanilla cream filling as well as a flavour of choice to fill the pastry with. Contestants also had to present fruit coulis and fresh fruit to demonstrate knife skills and chocolate decorations to showcase creativity.
Participants received guidelines and recipes a month before the competition, giving students time to practice and experiment.
“I’ve baked since I was seven,” said contestant Valentina Aranguren, who is in Grade 11. “I thought this competition was a good opportunity to see where I’m at skills-wise.”
Students had three hours to complete their challenges. The time limit added pressure, but Aranguren still found joy in the tasks. “At home, I have all the time I want. This is more challenging, but it’s also exciting. I like to do what I love and have fun with it.”
After the time was up, judges picked a first and second place for both categories. First places were awarded $1,500 in tuition reduction, whereas second places received $500. The competition was funded by the Smart Serve Ontario - Mary D’Alton Hospitality and Culinary Arts Award Endowment Fund.
Alysha Doyon won first place in the culinary competition. Contestant Willow White received second place. In the baking and pastry competition, Dhanyca Zoe Tiongson was awarded first place, with second place going to Keira Lynn Atkinson.
Her love of baking is what motivated first-place recipient Tiongson to participate. The competition also introduced her to new desserts. “I had never made choux pastry before,” she said. “I made it at home for the first time to prepare for today.”
Conestoga’s School of Hospitality & Culinary Arts is a leader in culinary and hospitality programming that prepares students for successful careers in Canada’s tourism industry. The Waterloo campus is home to its state-of-the-art culinary skills labs and student-run Bloom restaurant.