Ready, set, cook!

BY PAT MARTIN

Take numerous hours of continued preparation, add expert instruction and an abundance of creative teamwork, mix well and then simmer for six to eight weeks. The result? A winning team!

A Northeast Kings Education Centre (NKEC) teacher and students in Canning joined forces with Nova Scotia Community College (NSCC) Kingstec Campus Chef Paul Thimot in Kentville in preparation for the Thursday, May 1 culinary arts competition held at NSCC’s Ackerly Campus in Dartmouth.

Seven teams from Canning, Windsor, Halifax and Truro competed for the victory with rules requiring that each team develop and create a suitable menu from a set list of ingredients, with the order of the day being three plates: three courses prepared in three hours, from start to finish.

The NKEC team competed for the first time accompanied by Thimot, who prepared a menu of delicacies such as salmon teriyaki, chicken breast, oriental duck, pot stickers, and gourmet s’mores. To enhance the students’ professionalism, Umberto Cataland, district manager for the campus division food services management, donated white chef hats and coats for the team.

Three hours into the competition, three kitchen and three taster connoisseurs began the judging not only on the merit of the finished product, but also on cleanliness, hygiene and sanitation, efficiency in the kitchen and on professionalism.

First in kitchen work, second on tasting

“When they called our name we weren’t sure that it was us that won at first,” explained a member of the NKEC team. “They had to call out our name twice. We were shocked and we were the only team with just three members.”

“We won first place in kitchen work and second on tasting,” Thimot said. “We had a few problems with the oven and we had to substitute the mushrooms with green beans, which wasn’t as good, but the girls did awesome in the kitchen and their station was immaculate. They kept it clean and even found the time to sweep the floor. I was really amazed, and they really pulled it all together. It was impressive to see them go.”

Prior to the event, Peter Mowat, NSCC Prep Coordinator for the Annapolis Valley, worked with Kate Woods from Ackerly Campus to allow the high school students to enter the competition.

“The reason we started the project was to allow the kids to learn about careers and the culinary arts, not just about teams, and the chefs are all from the industry,” Mowat said. “The Ready, Set, Cook program is a wonderful example of the types of partnerships that are being created between industry and the NSCC to assists kids with making better career choices. We want to start getting the students involved with a college partner in the food services as early as Grade 9 to showcase pathways to culinary careers.”

Mowat sent the Avon View team from Windsor four years ago and they won the competition. No teams were entered for two years and then this year he entered two teams: Avon View and NKEC, with NKEC earning the win.

“Now persons from the Nova Scotia Chefs’ Association and Hotel Tourism Association are anxious to expand and have the regional competition held at Kingstec,” Mowat added.

NKEC Food Services and Family Studies teacher Jennifer Brothers worked with Grade 11 student Amber Rhynold and Grade 12 students Adrianna Martin, Kelsey Hake, and Rebecca Pineo preparing for several weeks, working with the varied menu components.

Thimot paid regular visits to NKEC while working directly with the students, giving them professional instruction in preparation for the event. He invited the team to visit the industrial kitchen at the college for a full day, where they assisted in preparing a lunch of Sloppy Joes and chili.

The chef chose a straightforward menu for the event, ran the ideas by the kids and, sticking pretty much to the original plan, they had a dry run, he said.

He also provided students with a time management workbook that allowed them to follow procedures to enhance efficiency during the competition.

‘Had a great time’: Thimot

“I loved working with the team,” said Thimot, who has worked at Kingstec Campus for two years, at the Digby Pines Resort in Digby and at the NSCC Strait Area Campus in Port Hawkesbury.

“I had a great time, but the biggest challenge was getting everyone together for practices. With one down, we had to combine the tasks at the competition and didn’t have a minute to spare. I learned a lot of things that we would do differently the next time.”

The students learned how to butcher a duck with somewhat comical results, noted Brothers. One student was squeamish, but another got the job done. The students not only grew from their experience of competing with other teams, they also increased their knowledge at the competition by listening to guest speakers who discussed hospitality, culinary arts and tourism.

“Despite being short-handed on the day of the event with one team member out with the flu, the three other girls managed and juggled the busy menu,” Brothers said. “It was a positive experience for them; they left with a lot of goodies and they had a great time doing it. They also had the opportunity to meet other students, enjoy a night away and gained pride for doing so.

“We met the challenges and we rose above the rest,” Brothers added. “It was wonderful, a great opportunity for them, and we’re proud to add another provincial championship to Northeast Kings Education Centre’s achievements.”

“So many people focus on the negative things,” says NKEC Principal Everett MacPherson, “but there are so many good things going on here at our school and these kids did a terrific job. We are so proud of our students in so many ways. The Ready, Set, Cook program is just another example of the diverse learning experiences at which our students excel.”