Solange Ordonez, a student in the Culinary Management program, won first place at the 2017 SAPUTO National Junior Culinary Challenge. The competition was part of the annual CCFCC National Convention in Calgary.
Solange qualified for the National competition and earned an all-expenses-paid trip to Calgary, after placing in first at the provincial competition last March.
All competitors participating in the National Junior Culinary Challenge had to prepare a three-course menu (starter, soup and main course) using chicken in the following fashion:
Solange prepared all of her meals in the competition kitchen. She also fully deboned the two supplied whole chickens, demonstrating her proper knife, sanitation and storage techniques to the judges.
By the end of the competition, Solange skillfully prepared the following meals:
Fried chicken thigh, ricotta dumplings, tomato sauce, leek cream, compressed apple and watermelon, bacon jam, parmesan crisp.
Roasted poblano and corn soup, blue and yellow cornbread, red pepper and black bean, lime cilantro crème fraiche, candied jalapeno pepper.
Stuffed chicken breast, port jus, potato and provolone cheese pavé, pea puree, butternut squash cornucopia, sautéed asparagus spears, glazed heirloom baby carrots.
There were a total of 7 provincial qualifiers competing against Solange. After observing Solange’s culinary skills and awarding her first place, the judges commented that Solange demonstrated exceptional skill, organization and cleanliness.
Solange performed exceptionally at the competition. However, she couldn’t have done it without the guidance and mentorship of her coach, Chef James Bodanis, Chef Kire Boseovski, her placement supervisor, and Chef Shonah Chalmers, her Humber instructor.