Four NAIT students are stepping up to the plate in Germany next week to compete in the Culinary Olympics against 2,000 other top chefs from around the world.
Ashley Broad, Francis Flores, Jayden Kresnyak and Phillip Robidoux are second-year Culinary Arts students at NAIT flying to the four-day competition from Oct. 6 to 10 for the world’s largest culinary exhibition.
“Since there is no student category, our students will be competing side-by-side against professional chefs,” said Vinod Varshney, chair of the Culinary Arts program as well as the coach and manager for the NAIT Culinary Team.
The students will create their own menus, which will be prepared hot then preserved by chilling with gelatin and judged on innovation, composition, preparation and presentation.
The team has been preparing for six months after being selected from 30 hopefuls earlier this year.
“(To prepare) I’m studying hard, researching, and talking to coaches,” said competitor Francis Flores, adding that aside from the six team practices the members also practice certain skills on their own.
At the last Culinary Olympics in 2008, NAIT brought home two gold medals and two silver medals.
“Internationally, we’re very well recognized, and we have lots of accolades to show for it,” said Varshney.
Instructor Clayton Folkers will also be heading to the Culinary Olympics as a member of the judging panel, the first NAIT alumnus to do so. He was also a previous competitor and coach.
The Culinary Olympics are held in Germany every four years.
Francis Flores’s menu for the 2012 Culinary Olympics
Pressed quail and foie gras terrine
Beet salad, Aged balsamic reduction
Smoked beef tenderloin with horseradish foam
Pickled beef tongue salad
Filipino style braised pork belly
Nut crusted pork tenderloin
Alberta lamb chop & lamb sweetbread purse
Sweet potato pave, Assorted vegetables
Wild & farmed mushroom dumpling
Potato noodle tempura, Grilled tofu
Spiced soy bean sprouts, Fried ginseng root
Sweet soy sauce, Korean chili paste