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Celebrating the Harvest with the Farm to School Young Chef Competition

Young Chef Competition - Martine Roy
What is the Young Chef Competition?
During the Farm to School National Conference celebrated in Victoria BC (May 15th– 17th), the Young Chef Competition aimed to showcase some of the healthy, delicious dishes that students cook up on a day to day basis at schools across the province. Applications were solicited for student-created recipes from organizations that deliver school cooking programs in BC. The winning recipe inspired dishes that were prepared by a team of professional chefs and served during the conference’s signature networking dinner event on the evening of Thursday May 16th.
Congratulations to the Winners!

Sarah Priet & Laura Siegenthaler,
Les Tablée Des Chef – Grade 10 and 12, Rutland Senior Secondary School, Kelowna

Recipe title: Poêlées Forestières sur Polenta


“For us as international students in BC, it was important to combine the local ingredients from both of our homes. We wanted to put European and Canadian ingredients in our dish. BC is famous for its nature and endless forests, that’s why we took it as our topic. BC is the second largest mushroom producing province in Canada, so we decided to take the mushrooms as one of our main ingredients for this dish.” Sarah and Laura


Martine Roy
Graines de Chefs – Grade 5, Ecole Anne Hébert, Vancouver

Recipe title: PatatOchoux – Potato & Cabbage

Young Chef Competition - Martine Roy“In British Columbia, potatoes, sweet potatoes, yams and brussels sprouts can be grown. Cows are also raised to produce milk, which is then processed into cheese. Besides, we also have a garden in which we grow potatoes and many other vegetables. My friend Anna came to my house and we wanted to make dinner. So we looked in my recipe book and found a cauliflower and cheese recipe with mashed potatoes. But we didn’t have cauliflowers. I looked in my fridge to see the vegetables we had and found brussels sprouts.” Martine

The National Farm to School Conference organizers were thoroughly impressed with the creativity and quality of the recipes submitted by the participating students. We also enjoyed reading the explanation provided by the students about how their recipes showcase local BC ingredients,the inspiration behind them. In their application forms, students shared their insights and thoughts about the relevance of healthy, local food; the connection with local food system and environment; the importance of having culturally significant food at our tables; an awareness about management of food waste, and certainly the joy of preparing and sharing food with others.  The National Farm to School Conference sought to support and promote all these ideas, actions and values and we were thrilled to hear that they are resonating with the students.

Recipes

Poêlées Forestières sur Polenta

Ingredients
  • 100 g Polenta
  • 350 g Mix of mushrooms and carrots, small diced
  • 1 shallot, small diced
  • 1 clove garlic, finely chopped
  • 1 ½ tsp dried parsley, or 2 tbsp fresh chopped
  • 1 tbsp mustard
  • 1 tsp rosemary
  • Salt and pepper to taste
  • ¼ cup l parmesan, freshly grated
  • 1 tsp garlic powder
 
Recipe directions
  1. Boil 3.2 dl of salted water, add the polenta and cook over low heat.
  2. When polenta is cooked add 1/2 of the parsley and set aside.
  3. Mix together parmesan and garlic powder. Scoop little mounds on a baking sheet lined with parchment paper. Put it in the oven at 400°F for 5 minutes. Take them out and allow them to cool.
  4. Heat oil in a pan and add mushrooms, shallots and carrots, cook until soft.
  5. Add fresh chopped garlic, remaining parsley, mustard and rosemary, then add salt and pepper to taste.
  6. Take a heat-proof glass and start with a layer of polenta, then add a layer of the mushroom mixture. Repeat this process one more time and garnish with parsley and parmesan chips on top.

PatatOchoux – Potato & Cabbage

Ingredients
  • Olive oil
  • 1 big yellow potato
  • 1 sweet potato
  • 1 yam
  • 1 purple potato
  • About 20 Brussels sprouts
  • Salt and pepper to taste
  • Grated cheese of choice
 
Recipe directions
  1. Oil a baking sheet with some olive oil. And preheat the oven to 350°F. 
  2. Cut the potatoes in 1 cm thick slices and arrange them in one layer on the oiled baking sheet.
  3. Cook them for about 10 minutes in the oven. Check if they are tender, if they need more time in the oven, turn them on the other side (using tongs) and bake them for another 5 minutes.
  4. Cut the Brussels sprouts in half (lengthwise) and steam them for 3 to 4 minutes, or until they are tender.
  5. When the Brussels sprouts have cooled down a bit, place them on the potatoes, season with salt and peppr, and grate cheese on top, so that you cover the veggies.
  6. Put the PatatOchoux back in the oven, under the grill. Grill them for 3 to 5 minutes, until the cheese melts down and slightly browns.
  7. Remove from the oven and let cool down until it is just right to be devoured!!!

 

Acknowledgments

We want to acknowledge the valuable collaboration of Caoline Dailly, Director Graines de Chefs; Rolie Srivastava, Regional Director La Tablée des Chefs; Julie Loveridge-Marks, Teacher Rutland Senior Secondary School; Janet Walker and Steve Roy, Martina’s parents and the team of talented chefs at the Songhees Wellness Centre who welcomed and embraced the Young Chef Challenge and prepared the winning dishes for our conference guests to enjoy.

Chef Dave Roger  and Pastry Chef Rachel Robinson are the chefs who prepared the recipes provided by the youth winners.