Copper Chef Challenge 2010 - February News Release
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CAFP Toronto Branch Copper Chef Challenge and Student Awards Night Coming up March 15th, 2010.
The Canadian Association of Foodservice Professionals (CAFP) Toronto branch is set to host the 4th Annual Copper Chef Cooking Challenge on March 15th, 2010 at the Delta Chelsea in Toronto, our venue sponsor. The event lead by Andrea Watson, CAFP Toronto Branch President from KRAFT Foodservice, joined by Angelo Colalillo, CAFP’s President Elect and VP of Student development from ARAMARK Canada Ltd. / Complete Purchasing Services Inc., and Patrick Louch, Executive Chef Delta Rocky Crest promises an exciting agenda. The competition will entertain and delight from 4:00 pm through 5:00 pm, and will feature CAFP's five student teams from: George Brown College, University of Guelph, Ryerson University, Humber College and Centennial College partnered with mentors from Delta Hotels as they exhibit their culinary talent. At 5:00 begins the reception and People’s Choice award voting followed at 6:30 pm with the awards dinner. Join us as we recognize deserving students for their scholastic achievements, along with their industry involvement, volunteer and leadership accomplishments.
The objective continues to help build and strengthen partnerships between regional and national sponsors and CAFP student members as they begin their careers in the Foodservice and Hospitality industry. Sponsors from our Top Management Night Gala Dinner allocate bursaries that include ARAMARK Canada Ltd, St. Joseph Content, and KRAFT Foodservice. SIR Corp and New York Fries have also generously stepped up to donate toward these awards.
2009 CAFP Copper Chef & Awards Night Highlights
GEORGE BROWN WINNING MENU - “Simple Sexy Style”
Opposites Attract (Les extremes se touchent)
- Salade à Jouir (Orgasmic Salad)
Features a mélange à trois; a silky tapestry of textures stacked one on top of another. Rich and creamy layers of avocado and hummus topped with a delicate shrimp salad. Served with crisp crouton on a bed of fresh greens. - La Tentatrice de Casablanca (Casablanca Temptress) avec Tartre au Naturel (Nude Tartar)
A Seabass filet poached in a piquant broth of spices, mushrooms and ginger. When the heat becomes too much put out the heat with the sweet mango and pear ‘Nude Tartar’ so that you may begin again. Accompanied by potato, fresh cherry tomatoes and frizzled rosemary.
This recipe features products from Bamford’s Produce, Sysco Central cocktail shrimp, Marenostro sea bass, Campbell’s chicken broth, McCormick organic herbs and spices and a variety of Sheridan Specialties local mushrooms.
