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Erin MacDougall, an Okanagan College Level 2 apprentice culinary student, will be attending an all expenses paid trip to Italy after cooking up a winning dish for the third annual OC Road to Riccione Cook-off competition on Friday.
Four students were tasked with crafting their own Italian-themed menu within a little over two-hour time limit - complete with a main entrée - which was required to feature arctic char - and a dessert.
“I’ve been practicing non-stop for this competition and it’s an amazing feeling to see that my hard work and training has paid off,” said MacDougall.
“I was totally shocked when I found out I’d won.”
For her winning dish, MacDougall prepared an oak-crusted arctic char, mushroom risotto, sautéed eggplant, seared asparagus heads, fennel, citrus slaw and golden beets laid onto a vibrant spread of asparagus coulis.
She paired the delicacy with crepes for dessert with a limoncello lemon curd, whipped mascarpone, macerated raspberries and candied hazelnuts.
While the chefs prepared their dishes, OC Culinary Arts instructors, Chef Stuart Klassen and Chef Geoffrey Couper, evaluated the competitors on their technical skills, station organization and their safety and sanitation.
Final dishes were judged during a blind tasting on their presentation, timing, doneness, innovation, textures and portion sizes by Chef Jim Armstrong, OC Chef, Chef Brent Durec, Sysco Chef and Chef Willi Franz, former owner and chef of Gray Monk restaurant.
“We saw some well-thought out and beautifully presented dishes during today’s competition,” said Armstrong.
“The competition was very close and we commend each student for their passion, guts, dedication and hard-work. Competitions like these aren’t easy, especially when you’re competing for such a big prize as a free trip to Italy.”
The trip will see students tour a prosciutto factory, watch culatello and parmesan being made, travel to the city of Modena to learn about traditional balsamic vinegar and to Bologna to experience a one star Michelin restaurant.
Additionally, MacDougall will have some kitchen time in Riccione, contributing to a traditional Canadian Thanksgiving dinner at the award-winning Hotel Belvedere.
“I am so excited to travel to Italy,” says MacDougall. “I’ve never been to Europe; being a young mom with a two-year-old, big trips like this aren’t really in the cards for me at this point in time. This is a life-changer for me.”
Culinary students Kassi Sherman, Leif Donglin Ye and runner-up Hannah Zheng also performed well in the competition.
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