ACC students take bronze at national competition

ACC Culinary Arts students served up a big win at this year’s Taste Canada Cooks the Books competition in Toronto, bringing home a bronze medal for their dish.

Nicholas Ewasiuk, Whitney Glasgow and Jill Kerr took part in the annual two-day competition, which brings culinary students together to create dishes from Canadian cookbooks.

Teams are assigned a cookbook and its author selects the recipe to be used. Meals are prepared in front of a live audience at the Delicious Food Show with each of the cookbook authors mentoring student chefs on stage.

“Going to Toronto was a really great experience and winning is the icing on the cake,” said Whitney Glasgow. “I’m proud of our team.”

Team ACC cooked up Bibimbap, a signature Korean dish from The Toronto Star Cookbook by Jennifer Bain. Students were applauded for their knowledge of ingredients, stage presence and teamwork skills.

Judges at this year’s competition included industry professionals Alexa Clark, Konrad Ejbich, John Placko and Signe Langford.

ACC Culinary Arts instructor chef Joanne Canada-Somers accompanied the students to Toronto and provided support from the crowd as they went head-to-head with nine other teams.

After three consecutive years of participating in the competition, this is the first time ACC has placed inside the medal count. Taste Canada Cooks the Books is an event leading up to Taste Canada—The Food Writing Awards, an event that celebrates and honours exceptional Canadian culinary writing and publishing.