GBC Chef School students Negus King and Francine Adriosula from the Honours Bachelor of Commerce (Culinary Management) program have claimed gold at the 2024 Cooks the Books student culinary competition, marking the college's first victory in the Cooks the Books event since 2011.
Their winning dish masterfully blends international influences with local ingredients, highlighting the dynamic evolution of Canadian cuisine.
Taste Canada has been promoting Canadian food and culinary writing since 1998, aiming to inspire readers and the next generation of culinary professionals to explore the nation's food stories and recipes. The Cooks the Books competition was created to foster emerging talent, inviting students from across the country to compete for best dish' titles and a $3000 student bursary.
Setting the scene for success
Behind this victory stands a story of dedication, cultural heritage, and transformative mentorship. Under the guidance of faculty lead Chef Lucy Godoy, a recent addition to the faculty from Brazil, the team invested over 100 hours in recipe development and practice sessions that often drew a crowd of supportive fellow students.
Chef Godoy's arrival has coincided with a renaissance in George Brown's culinary program in the past few years, where fresh energy and a renewed focus on student competitions have brought the Centre for Hospitality and Culinary Arts (CHCA) into the awards spotlight more frequently.
"There definitely feels like there's a new energy here at CHCA," reflects Chef Godoy, who has quickly become a champion of the college's culinary programs. "In the kitchen, every dish we create tells a story. It's not just about ingredients; it's about creativity, collaboration, and the courage to try something new."
Her experience developing culinary competitions proved invaluable as she coached the team through every aspect of their preparation from recipe development to presentation skills, helping students translate their culinary traditions into an award-winning dish using beef tongue as their cut of choice for the competition.
Embarking on excellence
For King, the October 20 victory adds to an already remarkable year, including gold at Skills Ontario and the Best of Region Award at the National Skills competition. Alongside Adriosula, he faced the challenge of creating a distinctive recipe that showcased international inspirations while celebrating Canadian ingredients. The duo's diverse backgrounds provided unique perspectives that set their dish apart from their competitors.
The culmination of all this work saw King and Adriosula preparing their dish live from beginning to end in 60 minutes before industry judges and an enthusiastic crowd. Their performance earned them the title "Canada's Best New Student Chefs" and a shared $3,000 bursary between the two, professional kitchen accessories, and much more.
Presented at the Taste Canada Awards ceremony at Toronto's Fairmont Royal York, King and Adriosula were among this year's top Canadian chefs and culinary writers honoured for their work in elevating Canadian cuisine.
INSPIRING TOMORROW'S LEADERS
The victory represents more than just a culinary achievement it showcases the power of mentorship and the exchange of ideas in culinary education. Chef Godoy's emphasis on competition, networking, and student development has created new opportunities for aspiring chefs while strengthening the camaraderie among students and faculty at the college.
"Our culinary programs are designed to be more than technical training they are a holistic journey of personal growth, where students discover their potential, challenge their perceived limits, and transform their experiences into their own expression of culinary art," said Tara Montgomery-Ferguson, Associate Dean of GBC's Chef School.
"Negus and Francine embodied this philosophy perfectly. Their performance wasn't just a competition entry but a testament to their own flavour repertoires and our educational approach, which stood out amongst an impressive group of competitors," adding that the spirit of competition is alive and well at the Chef School.
As George Brown College prepares to display its newest trophy, this triumph shows the institution's commitment to nurturing diverse talents and perspectives. In the hands of dedicated mentors and passionate students, the future of Canadian cuisine continues to evolve, one innovative dish at a time.
