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March 18, 2011

The Canadian Culinary Federation of Chefs and Cooks held its annual black box competition for junior cooks on Saturday, March 12, 2011. Camosun College hosted the provincial event that included eight competitors from all regions of BC.

A "black box" competition requires each competitor to prepare a three-course meal for four people, using ingredients that are kept secret ahead of time. The competition tests their ability to plan, prepare and serve a menu within a specific time period. They are judged on process, food safety, taste and presentation, with points deducted for exceeding the time limits.

The top three winners are:

  • 1st place: Jasper Cruickshank - La Belle Auberge Restaurant, Ladner (Vancouver)
  • 2nd place: Jenna Angle - Manteo Resort, Kelowna
  • 3rd place: John Lance – Fairmont Empress Hotel, Victoria

John Lance is a 3rd year cook apprentice currently completing his training at Camosun College.

Camosun had only three days to prepare for this prestigious event, which had to be relocated because of a faculty strike at the planned location of Vancouver Island University.

“We stepped up to the plate and made this happen,” says Gilbert Noussitou, chair of Camosun’s professional cook training program. “Normally we would have a lot more than three days to prepare, but fortunately our faculty and staff have a lot of experience with this sort of event.”

Cruickshank will now represent BC at the National Junior Cook competition to be held during the Canadian Culinary Federation National Conference, June 10-16, 2011 in Vancouver.

The competition was judge by eight Chefs: Willie Franz (Okanagan), JC Felicella (Vancouver), Leslie Stav (North Island), David Lang (North Island), Rick Choy (Victoria), Terry Lockhart Rust (Victoria), Gilbert Noussitou (Victoria) and Jeffrey Brothers (Victoria).


Gilbert Noussitou
Program Chair, Professional Cook Training, Camosun College

Last updated: March 18, 2011 3:19 pm

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