Blog
18 Days to Go
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- Created on Monday, 17 September 2012 17:31
- Written by Administrator
The Junior Culinary team is slowly starting to get as ready as they can for the upcoming Culinary Olympics in Erfurt, Germany in just a few weeks. The competition takes place from the 4th of October and finishes on the 10th.
While this seems like any other international competition that we have done, it is far more crucial for the brigade and their support team.
The team flies out on October 1st and then they leave Erfurt on the 11th for a little team trip to Prague for unwinding holiday.
The team is grateful for everything and cannot wait to celebrate once it is over, no matter the outcome. Hopefully the outcome will be as rewarding as we have wished.
Thank You to The Delta Grand Okanagan
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- Created on Monday, 30 July 2012 18:19
- Written by Administrator
A little thank you to The Delta Grand Okanagan for having Giulia Nardiello, Satuago Cuyugan and Miho Shinbo train up there week to better prepare ourselves for the Culinary Olympics under Chef Stuart Klassen and pastry Chef Arthur Chen. The experience has given the youngest members of the team a much needed boost in confidence and knowledge and without the enthusiasm of the entire brigade and the entire property of the hotel, the week would not have been as valuable to us.
Korea - Prelude to Erfurt
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- Created on Monday, 16 July 2012 21:16
- Written by Administrator
In the month of April, all 16 members of Junior Culinary Team made a trip to Dae Jeon, Korea for an experience of a lifetime.
The Team went to compete at the WACS Congress there as our final competition before the big show in Erfurt, Germany in October.
The team members who competed were Tyson Gee, Jasper Cruickshank, Nathan Sundeen, Miho Shinbo and Giulia Nardiello on pastry. The young team competed as a Senior team with cooks with over 20 years experience on them. And we did good! We did a three course menu in the three and a half hour time frame with the 100% rule being in effect. The 100% rule is you can come into the kitchen space with nothing cooked or processed. Everything may be scaled out and vegetables may be peeled, but that is the extent of that.
Team Quotes
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