FOLLOW OUR JOURNEY
The results are in, and Culinary Youth Team Canada won two gold medals, and placed fourth overall!
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. More...
Culinary Youth Team Canada s one of 24 junior national teams – among 2,000 chefs from 59 countries from around the world – competing at the 25th IKA / Culinary Olympics in Stuttgart, Germany from February 14 to 19, 2020.
Culinary Youth Team Canada consists of nine young chefs, all graduates from culinary schools across the country. These proud Canadian culinary ambassadors, plus seven coaches and several support staff, are going to Germany to represent Canada on the international stage. The youth team will be joining the Senior Culinary Team Canada at the oldest, largest and most diverse international culinary arts competition in the world.
The team was formed in the fall of 2017 with a mandate from the Canadian Culinary Federation to represent Canada through to February 2020. The team trains five days a week at its home base at The Culinary Institute of Canada in Prince Edward Island. The Culinary Institute of Canada is the team’s largest sponsor and provides training facilities, coaching, and team leadership leading up to and throughout IKA 2020.
This is a truly a Canadian team, with members from seven provinces across the country.
Our sights are now set on the IKA Culinary Olympics, where the team will compete in two events:
February 16, 2020
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.
RESTAURANT OF NATIONS
February 18, 2020
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.
FIND OUT MORE ABOUT THE COMPETITION HERE!