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 Student chefs explore the Gateway through Taste Canada Cooks the Books competition The Taste Canada signature student competition, Cooks the Books, returned to its in-person format in 2022. The competition challenged 16 students from eight Canadian culinary schools to battle it out in the kitchen arena at Cirillo’s Academy in Toronto recently for a Gold or Silver medal. The November event marked the fourth year of Canada Beef’s involvement with the national student competition and the first year as the presenting sponsor. With the sponsorship, each team was challenged to create a dish using a variety of local ingredients and a unique cut of Canadian beef selected from The Canadian Beef Information Gateway (Gateway) as the centre of the plate protein. The Silver medal went to Margaret Joan Miller and Aidan Moher from Top Toques Institute of Culinary Excellence in Kitchener, Ontario for their dish, Sous Vide Flank Steak Roulade with Smoked Maple Barley Parcels. This dish was celebrated for its balance of flavours, culinary technique and impeccably written recipe.   The Gold medal dish was a modern take on a corned beef dinner that featured beef tongue so tender and flavourful it left everyone asking for more. Second-year Culinary Management students Adreanna Russell and Sahil Ahuja from Durham College, in Oshawa, Ontario split a $3,000 bursary and received over $2,000 in prizes, plus, the title of Taste Canada’s Best New Student Chefs. The winners were announced during the Taste Canada Awards Gala held on November 7 at the Fairmont Royal York Hotel in Toronto. All 16 competitors received a roaring round of applause from more than 300 guests that included Canadian cookbook authors Lynn Crawford, Mary Berg and Ted Reader; and publishers, chefs, influencers, and Canadian food producers. The team accepted their award from Joyce Parslow, executive director of consumer marketing for Canada Beef. The team graciously thanked their coach and culinary instructor Chef Peter Lee. “We chose beef tongue because we wanted to try something different, use an underutilized cut and show everyone it can be delicious,” explained Lee. “If you look at a raw beef tongue, even a cooked tongue, it doesn’t look very appetizing. But it’s absolutely delicious.” In a recent news article from InDurham, Ahuja recalled the moment the team realized it had won the competition: “I can’t even tell you how big that moment was for us.” Added Russell, "Once we realized we won, we were in shock,” she said. “It was such an honour for us and a great opportunity.”   The teams also partake in a variety of educational and experiential programming. ThinkBeef.ca (a Canada Beef initiative) offered the 360 Steak Challenge as an opportunity to build on the learning gained from Cooks the Books. Each team received a complimentary takeout steak dinner to use as inspiration to develop their own creative concept on how to optimize a steak menu item for takeout, a tactic in the Canada Beef investment plan to aid in foodservice recovery and ensure beef steak stays on restaurant menus. The 2022 Taste Canada Cooks the Books competition was a valuable experience for the culinary students with Canadian beef and the Canadian Beef Information Gateway at the centre of their educational journey. Back to main page  JOYCE PARSLOW Executive Director, Consumer Marketing |
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