On November 25 and 28, 2018 Culinary Youth Team Canada competed at the Expogast Villeroy Boch Culinary World Cup in Luxemburg. Click here to read more
Our team is one of 24 junior national teams – among 2,000 chefs from more than 50 countries around the world – competing at the 25th IKA / Culinary Olympics in Stuttgart, Germany from February 14 to 19, 2020. Click to read more.
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The team's mandate started in June of 2017 following the Canadian Culinary Federation's annual conference. The Culinary Institute of Canada was chosen to represent Canada in international competitions with a team of young culinary professionals. The mandate will end in February 2020 after the IKA Culinary Olympics in Stuttgart, Germany.
In 2018, the team competed at Villeroy Boch Culinary World Cup, which takes place every four years in Luxembourg. Culinary Youth Team Canada won silver medals in the Restaurant des Nations’ Three-Course category and in the Contemporary Buffet category.
Our sights are now set on the IKA Culinary Olympics, where the team will compete in two events:
The team will have five hours to prepare a three-course meal for 65 covers for an a la carte service. They must prepare an appetizer of fish or shellfish with over 50 per cent of the plate served hot. The main course will be of the team’s own choosing, and then they must prepare a dessert with different texture and temperature components.
The team will have five hours to prepare a contemporary buffet for 12 people. They must have two types of hot and two types of cold hors d'oeuvre for 12, followed by a fish buffet platter with three main pieces using different preparation techniques and appropriate garnish and sauce for each. Then the team must serve a main course with rabbit as the obligatory protein stipulated by the jury. They must prepare a three-component dessert to complete the meal.
Holland College &
The Culinary Institute of Canada
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