Members of Culinary Youth Team Canada (CYTC) have excelled in international competitions recently, which bodes well for their upcoming participation in the Culinary Olympics taking place in Stuttgart, Germany, in February.
The team, which includes graduates from the Culinary Institute of Canada and other culinary schools across the country, brought home the Michel Bouit and Thomas Macrina Memorial Trophy from Kansas City earlier this week, where they were engaged in a friendly competition with the Junior Culinary Team USA.
Both teams will be competing in the Culinary Olympics, and the competition was a way for them to foster collaboration between teams from the Americas.
Earlier in the month, team members Chelsea Hoeppner and Ryan Llewellyn competed in The Nations Cup, an “Iron Man” style black box competition, in Grand Rapids, Michigan.
They finished with six gold medals and one silver, including a best of show and placed second overall, just behind Mexico.
This year, the Nations Cup committee presented a new award for the team that shows kindness, friendship and professionalism toward their fellow competitors.
Hoeppner and Llewellyn were the first ever to win this award, which was created by the Scottish Chefs Association and Chef Angus Campbell.
In addition to Hoeppner and Llewellyn, CYTC includes Logan Rafuse, Raymond Mock, Leah Patitucci, Stefanie Francavilla, Sydney Hamelin, Jacob Ryan Brandt, and Korae Nottveit.
The team is back in their training kitchen at the Culinary Institute of Canada.
For more information about CYTC, visit youthteamcanada.com or follow them on Facebook.
