Junior Culinary Team Canada stands two medals strong at Culinary Olympics

Robbie Aggarwal, Daniella Germond, and Ben Lillico prepare a salmon and lobster dish for the Hot Program competition

Robbie Aggarwal, Daniella Germond, and Ben Lillico prepare a salmon and lobster dish for the Hot Program competition on October 24. Their dish included a maple spiced brûlé of salmon with mustard sauce; compressed marinated lobster with pear foam; and tender greens, grapefruit caviar and kale sauce.

Junior Culinary Team Canada is stirring up excitement in Germany with its second medal at the Culinary Olympics.

Comprised of recent graduates from Niagara College’s Canadian Food and Wine Institute, the team is currently representing Canada at the IKA/ Culinary Olympics in Erfurt, Germany.

Adding to a gold medal the team achieved at its first competition on October 22 – the edible buffet program – the team has now gained a silver at its second and final competition on October 24 – the hot  program. Silver was the highest level awarded to the any of the five teams who competed in the hot program competition on October 24.

“The team is still in the game to finish among the top three in the world,” said team manager Craig Youdale, dean of Niagara College’s Canadian Food and Wine Institute. “This is not over and we are in the running to finish on the podium at the Culinary Olympics, which is our ultimate goal.”

Youdale noted that while the colour of the medals have been announced, teams do not know yet know their actual scores.  For each competition, teams are awarded gold for a score of 90 or higher, silver for 80 or higher, and bronze for 70 or higher. While a gold, silver, bronze achievement is announced following the competitions, teams will not become aware of their overall score and ranking until the closing ceremony on October 26. Each team will be given a score out of 100 that will be averaged to provide an overall ranking in the world.

As of October 24, Junior Culinary Team Canada was among only five out of the 20 junior national culinary teams competing at the event to achieve a gold medal for a score of over 90 – joining Denmark, Austria, Sweden and Switzerland.

Teams from other countries will continue to compete in the two Culinary Olympic competitions on October 25. Final scores and awards will be presented with overall world rankings at the closing ceremony on October 26.

Junior Culinary Team is among 20 junior national teams – among 2,000 chefs from more than 50 countries around the world – competing at the 24th IKA / Culinary Olympics in Erfurt, Germany from October 22 to 25.  The International Culinary Art Exhibition is the largest international professional competition for chefs, cooks and pastry chefs, held once every four years. Visit the IKA website at http://www.olympiade-der-koeche.com/en.html.

For information about the team’s daily progress in Germany, visit ncjrculinaryteamcanada.ca.

Cheer on Team Canada

Follow the team’s progress on twitter at @ncjrculinary, on facebook at @jrculinary, Instagram @jrculinarycanada, and on their website ncjrculinaryteamcanada.ca

Send text and video messages of encouragement to Junior Culinary Team Canada via social media using the hashtag #NCtasteforgold, #NCjrCulinaryTeamCA or #myncstory.

Media inquiries, please contact:

Susan McConnell
Media Advisor, Niagara College
Office: 905 641-2252 ext. 4330
Cell: 905 933-6259
susan.mcconnell@niagaracollege.ca

Julie Greco
Communications Specialist
Niagara College
Office: 905.735.2211 ext. 7368
Cell: 905.328.2532
jgreco@niagaracollege.ca