For the second year judges were amazed by the creativity and the depth of knowledge of the students at Brandon’s Assiniboine Community College. Students had two hours to create three dishes in the Canola oil black box competition sponsored by the Manitoba Canola Growers.
Although two hours appears to be enough time Chef Matt Otten stated “they could have used more time, but with the time constraints that they had, they did very well.”
Four students competed for a $1000.00 scholarship from the Manitoba Canola Growers. The competition was open to year II Culinary Arts students and is designed to push their creativity and kitchen management skills. “What I am looking for is a great dish showcasing canola oil’s versatility. It was really tough to judge this year, the competition was fierce, “states Education and Promotion Coordinator Ellen Pruden. “With only points determining first place to fourth place, the winner stood out for her the simplisity and flavour of her dishes.
Amanda Gray was the first place winner with Jeff Moore placing second. “Canola oil is one of the most used products in the kitchen; it is an extremely versatile product that can be used in so many applications, from heavy duty deep frying, to a base for a light vinaigrette, to a thick creamy mayonnaise. Canola oil is a neutral product that acts as a vessel for me to carry out many of my culinary creations; this is why I like to use canola oil in my kitchen,” says Amanda. Her winning recipes were Warm Chorizo salad with red wine vinaigrette, Roasted cauliflower with cold press canola oil and Pan Seared chicken in Creole sauce.
Amanda will be graduating school this coming year and she will continue to learn and grow as a chef. Her goal is to gain her Red Seal and looks forward to many new adventures. The Manitoba Canola Growers wishes her luck!
Second place winner Jeff Moore created the Flambéed shrimp on mixed greens with lemon vinaigrette, delicious cheese sauce that he served over broccoli and a Stuffed Chicken breast, Not only does canola stands up in the chef’s kitchen, Jeff likes it because “it is healthy, with low saturated fat and no trans fat, it fits into my kitchen.”
