Daily bite: Culinary Youth Team Canada to compete in Luxembourg

On November 25 and 28, 2018 Culinary Youth Team Canada will compete at the Expogast Villeroy and Boch Culinary Cup, an international competition which takes place every four years, in Luxembourg.

It’s a competition like no other, and a great challenge for nine young contestants from Saskatchewan, Ontario, Quebec, Nova Scotia, New Brunswick and Prince Edward Island. The team has been training for the past two years at its home base, the Culinary Institute of Canada (CIC) on Prince Edward Island, under the direction of chef instructor, Joerg Saltermann.

The team, and its base in Charlottetown, was chosen by the Canadian Culinary Federation Annual Conference to represent all of Canada at this and other world events, including in the biggest competition of all, the Culinary Olympics, to be held in Stuttgart, Germany in February, 2020.

Team Canada has a strong track record at the Culinary Olympics, placing fourth overall, and winning two gold medals in 2016.

In Luxembourg this November, team Canada will compete against more than 105 teams (nationals, juniors, regionals and collective catering) from every continent of the world in the two-part competition.

First, the team will prepare a menu for the Restaurant de Nations, a three-course meal from scratch in six hours, with an appetizer of fish or shellfish (with over 50 per cent of the plate being served hot), a main course of choice, and a dessert with different texture and temperature components.

Second, the team will create a contemporary buffet for 12 people from scratch within four hours and 30 minutes. There will be two types of hot and two types of cold hors d'oeuvre, followed by a fish buffet platter, a main course containing poultry, and a two-component dessert.

The jury will be composed of 55 international chefs.

The bright young culinary sparks who will be travelling this week to represent Canada in Luxembourg, and later at the Olympics in Stuttgart are: