Humber College’s most promising culinary students competed on Dec. 1 in a live cook-off where they demonstrated their culinary chops creating food truck inspired dishes in front of hundreds of onlookers.
As part of their ongoing partnership, Nestlé Professional and Humber College challenged students to create innovative food truck recipes that included at least one Nestlé Professional MINOR’S Base or MINOR’S Flavour Concentrate as well as the newest addition to the Nestlé Professional family, Maggi Thai Red Curry. The Nestlé Professional MINOR’S® and Maggi products encompasses a selection of premium bases and flavour concentrates that provide chefs with the foundations they need to create and personalize dishes.
Humber’s top three culinary students who participated in the on-campus cook-off showcased that food truck dishes can be so much more than just an average taco. “It’s great seeing young chefs’ minds at work to create such flavourful and creative food truck dishes,” said special guest judge, Cory Vitiello, owner of Flock Rotisserie and Green and former owner of Toronto’s Harbord Room.
Kris Wray’s first place Chinese Steam Buns with Red Thai Curry Marinated Chicken Thighs recipe demonstrated a wide variety of flavour profiles which ultimately won them the prize.
1st place – $1,000 – Kris Wray, Chinese Steam Buns with Red Thai Curry Marinated Chicken Thighs
2nd place – $750 – Sarah Elkington, Literally Popcorn Chicken
3rd place – $500 – Kathryn Kramer, Thai Glazed Beignet Filled with Ancho Custard