Until today they represented Niagara College; but for the next three years, they will represent the entire nation.
A team from Niagara College’s Canadian Food and Wine Institute has won the title of Junior Culinary Team Canada, as victors of the Canadian Culinary Federation of Chefs and Cooks (CCFCC) Junior Culinary Team Selection Competition. The CFWI team competed against culinary teams from Humber and Holland Colleges at the competition, which began October 24 and ended today at George Brown College.
As the reigning Junior Culinary Team Canada, the CFWI team will represent Canada at the 2016 World Culinary Olympics – held once every four years in Erfurt, Germany – where it will compete against teams from more than 30 countries. The team has also earned the right to represent Canada at international competitions for the next three years, including the World Culinary Championships in Luxembourg (2014) and Singapore (2015).
The prestigious victory follows the CFWI’s first attempt at becoming Junior Culinary Team Canada.
“Earning the right to represent our country at the World Culinary Olympics is a monumental achievement for our College’s Canadian Food and Wine Institute and I couldn’t be prouder that our students and graduates have been chosen to represent Canada,” said Dan Patterson, president of Niagara College. “This victory speaks to the exceptional culinary education our students receive, as well as the expertise and unwavering dedication of our chef professors and staff who have gone above and beyond to train our team. Now, the entire country and the world will be watching Niagara College’s Canadian Food and Wine Institute.”
Team members include current students and recent graduates who must meet the under 25 age requirement at the October competition, including lead members Wes Lund (St. Catharines), Ian Dawson (Coldwater/St. Catharines), Daniella Germond (St. Catharines), and Brittany Calsavara (Windsor); and their teammates David Ross (Peterborough), Jeremy Gilligan (St. Catharines), Katrina Young (Hamilton), Megan Proper (Burford), Rebekka Schmitt (Silverdale), Scott McInerney (Peterborough/St. Catharines) and Trevor Littlejohn (Paisley).
“I couldn’t be happier for our team, knowing how hard they worked, and the sacrifices made by the students and the coaches during the past six months,” said acting dean of the Canadian Food and Wine Institute Craig Youdale. “I’m excited about the road that lies ahead of them, because Culinary Team Canada about more than cooking food and recipes, or about skills they will learn; it’s about dedication, pride, and commitment – elements they will carry with them throughout their entire careers.”
The Canadian Food and Wine Institute, located on Niagara College’s Niagara-on-the-Lake Campus, is the College’s centre for food wine and beer education. It is home to Benchmark, the College’s teaching restaurant, as well as the Teaching Winery and Teaching Brewery.
Niagara College offers more than 100 diploma, bachelor degree and advanced level programs at campuses in Welland, Niagara-on-the-Lake, and Niagara Falls; as well as more than 600 credit, vocational and general interest Continuing Education courses. Areas of specialization include food and wine sciences, advanced technology, media, applied health and community safety, supported by unique learning enterprises in food, wine, beer, horticulture and esthetics. For more information visit NiagaraCollege.ca.