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NIC student serves up winning plate

For the second consecutive year, North Island College culinary arts student Sharann Foote brought home a gold medal from the BC Junior Hot Competition in Vancouver recently.
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NIC STUDENT Sharann Foote again earned a gold medal at the BC Junior Hot Competition in Vancouver.

For the second consecutive year, North Island College culinary arts student Sharann Foote brought home a gold medal from the BC Junior Hot Competition in Vancouver recently.

After last year’s gold medal in the post-secondary student category, Foote moved ahead and competed in the apprentice category this year against 12 fellow apprentices from throughout the province.

At this level, the competition is always tough.

Foote was able to position herself well among the group, achieving gold medal standard and coming home fourth overall in British Columbia.

This year’s competition challenge was to complete a vegetarian entrée in 30 minutes or less.

Foote's winning plate was a Mediterranean quinoa salad, grilled balsamic portabello “steak” and sautéed asparagus tips, served with truffle cream sauce and parmesan tuile.

“Thinking outside the box of the traditional tofu was where I started,” said Foote. “If I were a vegetarian, I would not want my plate to seem any less spectacular than others at the table.”

Foote spent time practising for the competition in the culinary kitchen at North Island College’s Campbell River Campus, as well as at Locals Restaurant in Courtenay, where she works as an apprentice under Chef Ronald St. Pierre.

“After last year’s competition, I was much more confident and better prepared going in," said Foote. "It is a good experience, and I would recommend anyone interested to get involved and try it, as you may like it."

Foote is a member of the North Vancouver Island Chefs' Association (NVICA), her sponsor for this event.  The NVICA works to advance the skills of cooks and chefs on the North Island through support of such events.

Foote completed her Cook 1 at NIC in Campbell River last March and her Cook 2 in December. She plans to work as an apprentice and use the skills she learned in school to advance her hours in the field with the hope of returning to NIC for Cook 3 next year.

For information about these types of events, how to get involved or to learn more about the culinary arts program at North Island College, visit www.nic.bc.ca  or  the North Vancouver Island Chef’s Association at www.northvancouverislandchefs.com.

— North Island College

 



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