junior and regional teams earned gold medals at the Expogast
Villeroy and Boch Culinary World Cup 2014 held in Luxembourg from Nov. 22-26.
Tony Fernandes, group executive chef and food and beverage director for Crowne Plaza Toronto Airport, Four Points by Sheraton Toronto Airport and Hilton Garden Inn Toronto Mississauga won a gold medal.
Team captain Fernandes and nine other members of Ontario’s regional Golden Horseshoe culinary team competed against more than 100 teams and 2,000 of the world tops chefs and confectioners, and won seven medals in the following categories: Culinary Art Program (finger food, festive platters, hot starters, one five-course festive menu); Pastry Art Program (one platter and individually plated desserts); Culinary Artistry (an individual challenge involving a salt-dough creation).
During the competition, the nine-person Golden Horseshoe Team was split into three smaller groups, and Fernandes’s team of five won a gold medal in the Culinary Arts Program and the Pastry Arts Program.
Crowne Plaza Airport’s garde manger, chef Chaminda Palihawadana, won a silver medal in the Culinary Artistry category, where he demonstrated his carving expertise.
College’s Junior Culinary Team Canada earned its first international medals
picking up a gold and silver in the hot and cold categories, respectively.
Team Canada saw the same showing earning a gold in the hot program and silver