RRC grad Bryan Ursell (right), with Culinary Arts instructor Tim Appleton (left) and Sysco's Marketing Associate Sarah Anseeuw, at the Canadian Culinary Federation's 2011 Provincial Junior Culinary Challenge. (Photo courtesy 100 Acre Woods Photography.)
A recent Red River College grad will advance to the Canadian Culinary Federation’s national championships this summer, after serving up a smorgasbord of award-winning fare at a provincial competition last week.
Bryan Ursell, a recent Culinary Arts grad now working at Bergmann’s on Lombard, earned the gold medal at the CCFCC’s 2011 Provincial Junior Culinary challenge, held Thu., Feb. 24 at RRC’s Notre Dame campus.
Current RRC students Tasia Antoine and Claire Snowball earned silver and bronze medals, respectively.
In total, nine students took part in the annual contest, which requires entrants to prepare a three-course meal for eight, using ingredients from a list provided a month in advance.
Winners were selected by Kitchen Judges Melissa Hryb and Rain Ragalado — both RRC grads who’ve taken part in the Culinary Challenge in the past — and by Tasting Judges Ron Dobrinsky, President of the CCFCC in Winnipeg, Jon Hochman, Chef at the Lobby on York, and Luc Jean, a new RRC instructor who joins us from the Fairmont Hotel.
“It gives students a chance to improve their skills, first and foremost,” says event Chair (and Culinary Arts instructor) Tim Appleton. “They’ve got to think about menu design, they’ve got to think about work plans, and about the practical skills they’ll be utilizing. So it’s a very competitive thing.But really, you’re competing with yourself and your own abilities. That’s what excites them the most.”
Ursell moves on to the CCFCC National Junior Chefs Challenge, which will be held June 15, 2011, as part of the CCFCC National Convention in Vancouver.