Photos by Mark Girdauskas
 | Nine young chefs presented their delectable creations for judging in a Black Box Challenge at the Arts & Cookery Bank this past Friday (July 26th). The competition topped off a week-long Advanced Culinary Boot Camp whose “simple and fresh approach helps young chefs (ages 15-20) understand the food they eat, the landscape that produces it and the hands that grow it.” The results were impressive. Poise, polish and style are the words that come to mind. Five teams (two per team and an extra lone chef) drew for one of five boxes containing three mystery items. They then put all their skills and creative talents to integrating the ingredients into an appetizer and a dessert to tantalize and impress the judges. |
These students obviously took the competition seriously. Some admitted that the ingredient reveal caused at least a few seconds of panic. But then each team sprung into coordinated action, with whisks, knives, pots and other utensils of the trade put to use with confidence, competence and creativity.
Photos above of the action in the kitchen, by Mark Girdauskas. Find more of Mark's Black Box Challenge Photos ...
Family, friends and community members packed the presentation hall, all eager to hear the judges comments as each team presented their dishes. Judges Samantha Millar Quinlan of Foodland Ontario, Vicki Luke, Rural Economic Development Advisor with Ontario Ministry of Agriculture, Food and Rural Affairs and Kate Burns of Savour Elgin, County of Elgin evaluated taste, aroma, and presentation and found much that was praise-worthy. The judges agreed they would like to eat more of each dish but needed to pace themselves. However, the desserts in particular seemed hard to resist. One team’s chocolate meringue pie prompted, comments like “It’s still warm, oh wow,” from Kate; “Mmmmm, it tastes like after eights from Samantha, and “Nice job on the crust,” from Vicki… as the desserts vanished.
The students answered questions with ease and assurance, explaining how they came up with their dishes, recipes and techniques, and how they adjusted on the fly to bump up the flavour profile.
The students answered questions with ease and assurance, explaining how they came up with their dishes, recipes and techniques, and how they adjusted on the fly to bump up the flavour profile.
Above: The judges, the audience and presentation by the student chefs of their creations. Family members on hand to cheer on their chef included Ivone Bettencourt and son Lucas, top left. (Photos Relish Elgin)
Grace McGartland, director at The Bank, noted, “It has been a joy coming in to The Bank each day this past week. The students created the best sauces I have ever tasted. And their Eggs Benedict...!! The sauce and eggs were perfect, and they even made the English muffins!”
Grace gives much of the credit for the Boot Camp’s success to Chef Cindy Bircham’s skills as a chef and instructor – “She presented a program which was challenging and they learned a whole range of real culinary techniques.” The students’ Black Box creations and the competence demonstrated supplied ample evidence that they had learned their lessons well. Grace also noted that The Boot Camp provides opportunity for the development of a myriad of skills that go far beyond the realm of food, including “flexibility, teamwork, presentation skills, and confidence.”
After intense deliberation, the judges named Sara Oliveira the 2013 winner of the “Golden Whisk” award. Kate Burns noted that they had been impressed by "the high level of sophistication and thoughtfulness found in Sara's dishes".
Family members in attendance agreed that they were also winners, having benefited from the students’ displays of culinary enthusiasm and skills at home.
There has been in recent years a growing recognition and awareness that “food matters”. Support for local food is important to our economy. Evidence continues to build for the idea that whole food, prepared well matters to our health and well-being. Young people benefit when they grow up with an interest in real food and when they are introduced to the creative and tasty possibilities of developing culinary skills.
The fact that the Arts & Cookery Bank programs take place in a rural community has added benefits related to helping to ensure the on-going vitality of rural Ontario – and our food supply. It is important that young people growing up in the rural communities where our food grows have access to interesting facilities and experiences. The Culinary Boot Camp provides them with high calibre programming in an exquisite facility, and opportunity to appreciate the possibilities of living the rural experience with zest and imagination.
The Arts & Cookery Bank presents a myriad of classes, experiences and events for the community, both nearby and further afield. Find out more at www.theartsandcookerybank.com. Their signature annual fund-raiser is “Ribs and Rubies”, a delectable evening to celebrate local food and culture. It takes place on Saturday August 17th at the Arts & Cookery Bank, in West Lorne. Call 519-768-9986 for more info.
Grace gives much of the credit for the Boot Camp’s success to Chef Cindy Bircham’s skills as a chef and instructor – “She presented a program which was challenging and they learned a whole range of real culinary techniques.” The students’ Black Box creations and the competence demonstrated supplied ample evidence that they had learned their lessons well. Grace also noted that The Boot Camp provides opportunity for the development of a myriad of skills that go far beyond the realm of food, including “flexibility, teamwork, presentation skills, and confidence.”
After intense deliberation, the judges named Sara Oliveira the 2013 winner of the “Golden Whisk” award. Kate Burns noted that they had been impressed by "the high level of sophistication and thoughtfulness found in Sara's dishes".
Family members in attendance agreed that they were also winners, having benefited from the students’ displays of culinary enthusiasm and skills at home.
There has been in recent years a growing recognition and awareness that “food matters”. Support for local food is important to our economy. Evidence continues to build for the idea that whole food, prepared well matters to our health and well-being. Young people benefit when they grow up with an interest in real food and when they are introduced to the creative and tasty possibilities of developing culinary skills.
The fact that the Arts & Cookery Bank programs take place in a rural community has added benefits related to helping to ensure the on-going vitality of rural Ontario – and our food supply. It is important that young people growing up in the rural communities where our food grows have access to interesting facilities and experiences. The Culinary Boot Camp provides them with high calibre programming in an exquisite facility, and opportunity to appreciate the possibilities of living the rural experience with zest and imagination.
The Arts & Cookery Bank presents a myriad of classes, experiences and events for the community, both nearby and further afield. Find out more at www.theartsandcookerybank.com. Their signature annual fund-raiser is “Ribs and Rubies”, a delectable evening to celebrate local food and culture. It takes place on Saturday August 17th at the Arts & Cookery Bank, in West Lorne. Call 519-768-9986 for more info.
The students' talents were on display again on Saturday morning, as they helped to host a Blueberry Long Lunch open to anyone in the community. Above, Chef Cindy Bircham assists Matthew with a draw during the event. (Photo Relish Elgin)
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