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It was a fantastic evening of great food and burgeoning culinary skills at Mary Hall on March 13 when the Selkirk College Professional Cook Training students put their talents to the test in Top Chef Nelson 2014.

More than 240 people took in the sixth annual event on the Tenth Street Campus that pitted four student teams against each other in a contest that saw 16 tastes from around the world delight those in attendance.

Students in the Selkirk Professional Cook Training Program and Resort and Hotel Program teamed up to put on Top Chef Nelson 2014.

The teams created their menus from scratch to reflect four different cultural destinations: Greek, Irish, French and New Orleans. Those came out for the fun evening then had the opportunity to taste 16 different culinary dishes and vote on their favourites in the categories of Best Bite, Best Presentation, Best Dessert and Best Overall.

Resort and Hotel Management Program (RHOT) students helped host for the evening and guide people through each of the stations. Some first-year RHOT students also joined teams in the kitchen to help them prepare dishes.

Team Greece Puts Together Mediterranean Delight

The Greek team was made up of Tom Gabriel and Jesse Moffat-Rew. Their entries included Lamb Souvlaki with Metaxa Mint Glaze (first course), Moussaka (second course), Roasted Peppers with Cream Cheese and Walnuts in  Phyllo Pastry (third course), and Saganaki with Cinnamon, Lemon, Coriander and Date Sauce (dessert).

Roasted Peppers with Cream Cheese and Walnuts in  Phyllo Pastry.

The Best of France a Feast for the Senses

The France team had the trip of Jasmine Negreiff, Kumi Osade and Azul Herlihy. The team’s entries consisted of: Puff Pastry – A light house made pastry stuffed with rich creamy brie, topped with caramelized nuts and savoury wild blueberry compute (first course); Nicoise Salad – Traditional French arranged salad served in Belgium endive, green beans, tomatoes, quail egg, seared turia and sprouts (second course); Duck Confit – Confit duck served on a fresh house made crostini, gently topped with classic orange sauce and garnished with a fresh orange slice (third course); and Chocolate Mousse with a French Macaroon – A light and airy dark chocolate mousse layered with a mixed berry puree, garnished with a class French macaroon filled with a berry chocolate ganache and a fresh raspberry (dessert).

Nicoise Salad – Traditional French arranged salad served in Belgium endive, green beans, tomatoes, quail egg, seared turia and sprouts.

Ireland Offers Splendid Variety

The team representing Irish tastes put together Kerry McFarland, Nelson Chew and Melinda Peters. This team prepared the following dishes: Potato and Fresh Herb Soup – potato, leek, cream, butter, parsley, thyme, marjoram, chive, salt, pepper and vegetable stock (first course); Irish Wedding Salad – salmon, egg, cucumber, fennel, tomato, mint, basil, sea salt, Dijon vinaigrette (second course); Bacon and Kale Wrapped Scallop with Maltaise – Digby scallops, homemade bacon, black kale, asparagus, honey, salt, pepper, maltaise (third course); and Mixed Spice Honey and Apple Trifle – spiced porter cake, honey custard, mixed spice (dessert).

Irish Wedding Salad – salmon, egg, cucumber, fennel, tomato, mint, basil, sea salt, Dijon vinaigrette.

A Taste of the Bayou from Team New Orleans

The New Orleans crew was Stephanie Morris, Kym Mackie and Judy Robinson. The ladies put together their dishes which included Shrimp Po-Boy on a Brioche Bun with Butter Lettuce and House Relish (first course), Stuffed Hot Popper with In-House Smoked Bacon (second course), Home Made Jambalaya with House Smoked Sausage and Home Smoked Tasso Ham (third course), and Banana Foster with Walnuts and Custard (dessert).

For dessert... Banana Foster with Walnuts and Custard.

And the Winners Are...

Team Ireland took home the Best Bite trophy after the votes were tallied, but it was Team France that came away as the night’s big winners. The team of Jasmine Negreiff, Kumi Osade and Azul Herlihy took home Best Presentation, Best Dessert and Best Overall to take home Top Chef Nelson 2014 bragging rights.

The team of Kumi Osade, Jasmine Negreiff and Azul Herlihy took home Best Presentation, Best Dessert and Best Overall to take home Top Chef Nelson 2014.

See photo galleries of the preparation for Top Chef Nelson 2014.

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