Kitchen competition heats up for St. Albert’s three high school culinary teams

St. Albert student teams are putting in long hours in the kitchen this week, sharpening their cooking technique and food presentation skills to prepare for the weekend’s High School Culinary Challenge at NAIT. A three-person team from each of Paul Kane, Bellerose and St. Albert Catholic High School (SACHS) will compete among nearly 20 Edmonton-area high school teams for top honours and a chance at impressive post-secondary culinary scholarships to eligible Grade 12 students.

Chef Simon Smotkowicz, chair of the Canadian Culinary Federation (CCF) Edmonton High School Challenge, said careers in the food and hospitality industry have never been more popular, perhaps because of a more global, travelled society, or maybe due to the glut of TV food competition shows that have become a staple in our culture. Whatever the case, Smotkowicz said he’s seeing a corresponding gain in interest and skills at the high school level.

“Edmonton has become a foodie city, and students understand what it takes to compete in the culinary world,” said Smotkowicz. “We want to reach high school students – we’re always looking for that next great chef; the diamond in the rough.”

At the two heats in Saturday’s competition, two sets of judges will evaluate student teams on preparation/presentation (including kitchen hygiene, technique, organization) and taste of three food courses: appetizer (ravioli), entrĂ©e (meatloaf with mashed potatoes) and dessert (cream puff). Student teams get four hours in the kitchen to show off their creativity and skill with the courses, and regardless of whether they place in the top three or win a scholarship, all will get valuable critique on their work from the experienced judging panel.

“The quality is great – we look forward to what the students come up with,” Smotkowicz said. “Sometimes their work is better than that of the professionals.”

For Grade 12 student Luca Cupelli, enjoying his third time as part of SACHS culinary team, the event is a great opportunity to learn from professionals and sharpen his own skills in the kitchen.

“We’ve been practicing a lot, during and after school hours. I do solo competitions too, but being part of a team is less nerve-wracking. It offers support and back up,” he said.

Cupelli hopes to impress the judges with his take on a handmade spinach ravioli, and while most of the ingredients are specified, he has requested optionals like whipping cream and pine nuts for his creation.

“I’m not sure this is what I want to do for a living, but I’ve learned so much from these competitions – it makes me more confident in the kitchen,” he said.

SACHS foods teacher and culinary skills team coach Christine Samson said the event provides a high-end opportunity for her students. “It’s an amazing display of what high school students can do,” she said.

Peter Keith, a former Paul Kane student, scholarship recipient and now judge at the High School Culinary Challenge, said the event has been all-important to his career in the food industry.

“I was taught a strong foundation of culinary skills at Paul Kane, and the high school competition gave me many wonderful career opportunities,” said Keith, who has since competed internationally with Culinary Team Alberta and Culinary Team NAIT – even at the Worldskills Americas event in 2012 in Brazil.

Grade 12 students in the competition can apply for a sought-after scholarship – up to four are available each year – in NAIT’s three-year Cook Journeyman Apprenticeship Program. The mentorships and experience of working with chefs in top Edmonton restaurants like XIX Nineteen and the Hardware Grill are a great incentive for students at Bellerose Composite High School, said the school’s food studies teacher Jason Dabbagh, especially since Bellerose won two of the four available scholarships at last year’s culinary competition.

“Our food and business program has built up our reputation – we are constantly adding more sections on food studies here. Right now, we have 20 young people who run a small food business out of the school, offering wonderful opportunities to those who want to pursue foods as a career,” said Dabbagh, pointing to proceeds of $18,000 earned from the students’ community meals last year alone – it has enabled the school to buy kitchen gear like a wood-burning oven and a batch freezer for making custom ice cream.

While the Bellerose team earned a silver medal at last year’s culinary challenge, Dabbagh said this year’s all Grade 11 squad isn’t feeling the pressure of follow-up success.

“Some kids thrive on the challenge or creativity of the competition, but the long hours of practise and working together in the kitchen provides a sense of shared accomplishment too. At the end of the day, it’s about young people developing their skills and a passion for cooking.”