March 18, 2015

Toronto Culinary Salon 2015

The Toronto Culinary Salon (TCS 2015) was held on March 1-3, 2015 as part of the foodservice event of the year, the Restaurants Canada Show www.restaurantshow.ca at the Direct Energy Centre in Toronto.  TCS 2015, an annual event co-hosted by The Escoffier Society / CCFCC Toronto and CCFCC Oakville, proudly received a sanction from the Canadian Culinary Federation (CCFCC)  and an endorsement from the World Association of Chefs Societies - Worldchefs. 

Individual participants in this year’s Culinary Salon included novices and professionals from Canada, USA and the Philippines with students from the Center of  Culinary Arts in Manila, College of Culinary Arts at Johnson & Wales University, Schoolcraft in Michigan, Humber College, Fanshawe College, Centennial College, George Brown College and Cirillo's Culinary Academy. In 2016, the Toronto Culinary Salon will be open to accept the participation of regional and national teams as well.

Cornelia Volino, Co-Chairman stated, “We would like to congratulate everyone that participated in this year’s Culinary Salon and competed at a standard of performance aligned with both the CCFCC and WACS.” She further stated “The Toronto Culinary Salon is an opportunity for novices and professionals alike to showcase and strengthen their competition skills for recognition in Canada and in preparation for international competition including the 2016 World Culinary Olympics to be held in Erfurt, Germany.”

Best of Show Awards were presented to:
Day 1 Showpiece, Wedding Cake and Carving
Kooshmattie Heera, Humber College - Wedding Cake       
Day 2 Professionals Only       
Jonathon Brum, Cirillo's Culinary Academy - Festive Buffet Platter
Day 3 Novices Only
In Culinary Arts: Matthew G. McDonald, Johnson & Wales University-Festive Buffet Platter In Pastry Arts: Ruby Nguyen, Humber College - Six Individual Plated Desserts

The Jury members included: Head of the Jury Simon Smotkowicz, Executive Chef, Shaw Conference Centre, Edmonton; Gert Kloetzke, WACS Culinary Committee Chairman, Sweden; Stafford DeCambra, Chairman, The American Academy of Chefs, USA; Clayton Folkers, Instructor, Northern Alberta Institute of Technology, Edmonton; Don Gyurkovits, CCFCC National President, Vancouver and Cornelia Volino, Manager, CCFCC Bocuse d’Or Canada and Co- Chairman of TCS 2015.

Recognition for continued support and commitment towards culinary excellence is extended to the TCS 2015 partners: Saputo, Sysco, Ontario Turkey Farmers, Ontario Greenhouse Growers, Powder for Texture and Friedrich Dick Knives of Germany.

For more information please contact:
Cornelia Volino, Co-Chairman, TCS 2015 by email

Facebook/The Escoffier Society of Toronto (CCFCC Toronto)

Ryan Marquis, Co-Chairman, TCS 2015 by email Facebook/CCFCC Oakville

 

 


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