“Have Carrots, Will Travel” - Assiniboine culinary students Alicia DeCosse and Presley Kuharski bring home gold from Taste Canada’s ‘Cook the Books’ competition in Toronto.

Representing Assiniboine on a national stage was a memorable achievement for the pair, who both grew up in western Manitoba. Presley, a 2024 graduate of Minnedosa Collegiate, said, “It was a really cool experience to go out there and give it our all and show them what Assiniboine can do. Coming from a small town and competing against bigger schools made it even more rewarding.”

“We are incredibly proud of Alicia and Presley, as well as the faculty and staff who supported them along the way,” said Karen O’Gilvie, Chair, Manitoba Institute of Culinary Arts. “Winning at a national competition like Taste Canada highlights the strength of our program and the dedication of our team. It was a joy to celebrate this achievement alongside their families, who traveled to support them.”

This year’s theme, ‘Global Flavours Grow in Canada’ inspired the pair to draw on their love of Japanese cuisine in selecting a dish that would appeal to the panel. “It really came from a fascination and love for wanting to travel. We’ve both always wanted to go to Japan because we’re inspired by the food culture there,” Alicia explained.

Their dish featured carrots grown by Assiniboine’s Horticultural Production program and pea shoots cultivated on campus—ingredients they proudly packed and carried in their luggage to Toronto. As the pair joked, “Have carrots, will travel.”

Creating a globally inspired dish with local ingredients was a challenge for all the competitors but was an element worked into their training and preparation prior to the trip. “Lots of trial and error,” Alicia admitted. Presley added that growing up in Neepawa and Minnedosa offered her a glimpse into Manitoba’s food diversity, and helped shape their approach, “Manitoba is a very diverse place already, so that definitely helped prepare us both to tackle a dish that is inspired by that diversity.”

Their advice to future culinary students? “Do it scared,” Presley shared. “Push through it. It will be rewarding in the end.”

Their coach and instructor, Rebekah Roberts, praised the pairs’ determination and growth. “They meant it when they said that when they were done the competition, that they would be pleased with what they did. They came, they showed up, they did their best and that alone would have been enough to come home feeling good. So, coming home with gold feels even better.”

“The version of themselves that went to Toronto was not the version that started here. They rose to the occasion, embraced the challenge, improved themselves and kept on going. We couldn’t be prouder.”

Taste Canada, a national not-for-profit, celebrates Canadian culinary culture through cookbook awards and programs like Cook the Books, which gives students hands-on experience and connects them with industry leaders. This year’s competition was held at Cirillo’s Academy in Toronto and featured culinary students from across the country.

As Alicia put it, “It felt crazy to cook with the big dogs, but this win proves we are ready for the next challenge.”