CCFCC-Saputo Junior Culinary Challenge Champions
Throughout the course of the year, regional culinary competitions take place across the country. The winners of each of the regional competitions are then given the opportunity to vie for the national title.
The prestigious National Culinary Competitions for the Junior and Senior Chefs are held every spring at the CCFCC National Convention.
Each competitor must plan a three-course menu (an appetizer, main course and dessert) using certain mandatory ingredients.
Edition 2016’s twist was a lacto-ovo vegetarian requirement for the entire menu. On the day of the competition, candidates have five hours to prepare their menu for six people.
A judging team consisting of at least five CCFCC-approved members then evaluates the cooking skills of each competitor, the food presentation and the taste of each dish.
The top three winners in both the Junior and Senior divisions are announced at the Conference’s Gala Dinner event. This year’s top three Juniors were Dana O’Brien - Nova Scotia, Tina Tang – BC, and Laetitia Chrapchynski - Alberta.
As the Platinum Sponsor of the Junior Regional and National Championships, Saputo Foodservice would like to congratulate these impressive young chefs on their accomplishments!