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Culinary students serve up victories at national chefs challenge in Toronto

January 31, 2019

In the immortal words of Guy Fieri, Red River College students Argie Garcia and Anthony Carino took the judges to Flavourtown during the Young Chef’s Challenge in Toronto last weekend.

Garcia (shown above, at right), a Level Two Apprentice Chef, finished in first place at the event, while Carino (at left), a Term 6 Culinary Arts student, finished second.

They were two of six student chefs from across Canada selected to participate in the challenge, hosted annually by the World Association of Chefs and Cooks.

Each chef was given three hours to create a three-course meal that showcased creativity, taste and kitchen organization. They also had to incorporate a set list of ingredients, including chilled salmon (appetizer), beef striploin (principal plate) and dark chocolate and tea (dessert).

“These two talented young chefs had world-renowned judges scrutinizing all of the flavours they built and every move they made in the kitchen, so to have them both come out on top is an incredible feat,” says RRC Chef Instructor Gordon Bailey (shown above, at centre).

As the first-place chef, Garcia will now have the honor of representing Canada at the World Chefs Congress, taking place in Saint Petersburg, Russia, in 2020. Carino’s talents also earned him an offer to join the Canadian Junior Olympic Chef Team in Prince Edward Island.

“Argie and Anthony demonstrated their technical skills and knowledge in the kitchen on the national stage, and they did so with such a high level of poise and professionalism. They represented the College and the province proudly,” says Bailey.

“To watch them grow over the last two years into the chefs they are today has been an incredible experience as a fellow chef, and as an educator. I look forward to seeing where their career paths take them – with this achievement, and as they build their craft in this business in the future.”