Minor’s Global Street Food Culinary Competition sees original recipes by George Brown College students
“Don’t do what everyone does, be authentic,” said chef John Higgins in his parting word to George Brown College (GBC) chef school students who battled in the sixth annual Minor’s culinary competition.
The event took place in the atrium of the hospitality building on Tuesday gathering culinary students along with their friends and family. This year’s theme was global street food, and 10 students competed for a chance to win the $1,000 prize.
Participants were split into two groups based on their year of study and had 30 minutes to cook, plate and serve four portions of their original dish to the panel of judges. The jury evaluated not only the flavour and culinary skills, but also the neatness, sanitation and timing.
All recipes had to be authentic, true to the theme and, most importantly, include at least one Minor’s product. As chef Higgins mentioned during the January orientation, Minor’s products pair well with the street food which is why creating a recipe should have been a piece of cake.
Leading the competition were two noted chefs. Dario Tomaselli, who coordinates the GBC Italian program, took a role of an entertaining and somewhat ironic speaker. Adam Cowan, a corporate executive chef of Nestle Professional Canada, was on the contrary a silent observer.
Bomi Kang, a second-year student, went home with a $1,000 for her chipotle beef and shrimp Mandu served with warm and chunky sweet and sour sauce. The first-year winner was Catherine Nunez Escaro and her well-known snack from Philippines–flaming sizzling sisig.
Taekyong Kim, another second-year student, won two prizes: a second place and $750, and a people’s choice award worth $500. Judges complimented her pretzel-coated deep fried chicken with Asian-infused sauce and pickled cucumber.
Lastly, no finalists left empty-handed. All participants were rewarded for their time and effort with at least a $100 for fifth place.