Months of recipe testing, practice and teamwork led Saskatchewan Polytechnic Culinary Arts students Makena Simpson and Hayley Miller to first place at Taste Canada Cooks the Books, a national student chef competition held at Cirillo's Academy in Toronto on October 24.
The second-year Culinary Arts students represented Sask Polytech for the first time at Taste Canada Cooks the Books, earning the title of Canada's Best New Student Chefs after months spent developing, testing and perfecting their competition dish.
Throughout the process, the students were mentored by chef and instructor Anthony McCarthy.
Simpson and Miller were hand-picked for the opportunity after their instructors approached them near the end of their first year in April. They started loosely planning their dish during the summer months before moving into scheduled practices in September.
In the weeks leading up to the competition, the pair spent about 18 to 20 hours a week practicing outside their regular class time.
"It's been a long process, but it's worth it," says Miller. "Being able to represent Sask Polytech on a national stage was an honor. The experience taught me the value of teamwork, preparation and believing in yourself."
Their work went far beyond perfecting the flavours on the plate. The competition challenged their teamwork, recipe writing, time management, organizational skills and ability to work under pressure.
On competition day, they had one hour to prepare and plate six dishes. Getting ready for that short window meant repeatedly practicing their routine so each student knew what needed to happen and when.
"Our dish was inspired from seasonal ingredients and local Prairie flavours. It featured beef that was smoked and pan-seared using beef tallow, accompanied by kabocha squash with a rice coating and maple-Dijon glaze, sunchoke and white cheddar purée, pickled sage carrots and a haskap demi-glace," says Simpson.
The students looked to seasonal vegetables when developing the plate, eventually settling on earthy flavours with a farm-to-table influence.
Competition sponsors also helped shape the dish. Canadian Beef, Dainty and Lactalis Canada supplied ingredients, with the students required to incorporate beef, rice and dairy components into their creation. Students were shipped ingredients in advance to practice with leading up to the competition.
Months of recipe development meant plenty of testing, but the food never went to waste. Simpson and Miller shared dishes with their families and invited students and chefs at Sask Polytech to taste their work and offer feedback. Chef McCarthy was also there throughout the process, spending time with the pair after his own workday to share ideas and insights from his culinary competition experience.
"Anthony is like an encyclopedia of cooking competitions, he has so much experience to share," says Miller.
"As an instructor, there is no greater reward than watching students discover what they are capable of. Watching Hayley and Makena win a national championship has been one of the most rewarding experiences of my career, not just because of the gold medal, but because of how much they grew and believed in themselves along the way," says McCarthy.
Image credit: Saskatchewan Polytechnic
The first-place finish came with a $3,000 educational bursary, split between Simpson and Miller, along with an assortment of culinary equipment and prizes from Breville Canada, Lactalis Canada Foodservice, Dainty Foods, Cookup Canada, Chef Works Canada and The Keg.
"My hope is that future students look at this accomplishment and see more than a winning plate. I hope they see what is possible when opportunity meets preparation, hard work and confidence. I hope many more Sask Polytech students follow their path to the national stage," says McCarthy.
As a teen Miller had always been interested in cooking but wasn't sure what career she wanted to pursue after high school.
"I kept coming back to Culinary Arts," she said. "I love it and could do it the rest of my life. This competition shows that I'm on the right track."
For Simpson, the inspiration started at home. She grew up spending time in the kitchen with her father and watching the Food Network.
"I grew up watching culinary competitions on TV, never imagining I would one day compete in one and win gold! The adrenaline of the competition and the excitement of winning made it an experience I'll cherish forever," says Simpson. "It was an unforgettable journey from start to finish."
Miller hopes to eventually pursue her Culinary Arts journeyperson certification after completing her diploma. Simpson is interested in travelling and using her French culture and language to explore French culinary techniques.
For both students, Cooks the Books offered something they couldn't get from the classroom alone: the chance to test their skills, creativity and teamwork under the pressure of national competition.
Sask Polytech is hands-on. Learners hone their skills in dynamic learning environments, developing industry-specific knowledge that can be directly applied on the job. Learn more about Sask Polytech's Culinary Arts diploma.
For more information
400 - 119 4th Avenue South
Saskatoon Saskatchewan
Canada S7K 5X2
www.saskpolytech.ca
