ATHI Chefs win gold medal
By Lillian Wight
The Surveyor
The home team grabbed the gold Mar. 2 in this year's Atlantic Culinary Exhibition junior competition, which was held for the first time on P.E.I.
Four students from ATHI's Culinary Institute of Canada bested
teams from three other Maritime colleges. Each team anonymously
presented a three-course meal made from the same basic ingredients
to a trio of tasting judges. They were also watched over by a
pair of kitchen judges, and were awarded points based on first
impression, professional techniques and skills, presentation,
and nutritional composition.
"Honestly, I think we were the best team," said Chef
Craig Youdale, who coached the ATHI group. "I think when
you're prepared and organized it translates into the food on
the plate."
Akerley Community College in Dartmouth, Port Hawkesbury Community
College in Cape Breton, and Moncton Community College won second,
third, and fourth places respectively.
Being on familiar turf did not give Team D, as they were known
throughout the meal, a significant advantage, said Youdale.
"It makes a little difference, but not enough to make you
win."
The proof is in the past, he said.
"In '96 and '97 we won gold at other people's kitchens."
After all, "ovens are ovens, burners are burners, tables
are tables," he noted.
Two plates of each course appetizer, entrée, and
dessert were served to the tasting judges and to each table
of eight ticket-holding guests. The guests, in turn, passed plates
around the table so that everyone might get a taste of every
team. The atmosphere was informal, sometimes boisterous, as strangers
exchanged food and tried to guess which team was the Island one.
Janice Stephens was pleased her team's win meant so much locally.
"I feel really proud that we represent the school,"
she said.
Here is the Culinary Institute's winning menu in the Mar. 2 Junior Chefs Hot Competition:
Hot Smoked Rosette of Trout and Citrus Marinated Mussels
with a Savoy Cabbage and Green Bean Salad
Dijon Mustard Braised Pork
with and Oven-Dried Tomato and Roast Shallot Chutney
Honey Caramelized Beets
Buttered Spinach with Red Wine Vinegar
Potato and Sweet Potato Gratin
Chocolate Ganache Triangle surrounded by Ribbon Sponge
Warm Apple-Hazelnut Charlotte with Cinnamon Creme Anglaise
Cranberry Parfait Tower