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Canada Among the World’s Best

Hello Canada…..back for the final debrief of what has expired in Germany these past two weeks.  I am now back in Canada….with unbelievable jetlag, sinus infection, and back pain but despite all of this I could not be happier or more proud of the performance of our team.

Culinary Youth Team Canada has come back to our country with a Gold Medal in the Cold Competition and a Silver Medal in the Hot Competition. I know the team felt a small sense of disappointment when the Silver medal was announced but they have no reason to feel this way.  They performed incredibly under the pressure which was immense and they should feel pride in how hard they worked.  All of Canada is proud of their accomplishments and I hope they feel that sentiment coming through.  In a few days once they recover some sleep and have time to reflect they will see what an incredible ride they had and how awesome they performed for Canada.

What I mean by that is the level of competition is so high that attaining what we did was incredible.  There was only 10 points separating 1st to 7th in the overall standings of the best Youth teams in the world.  I think that at this level things all have to align and work out perfect for their to be a chance a gold.   Regardless I am truly proud of their accomplishments and we should all be impressed with what they have accomplished. 

The team is now split up and on their way with their lives.  Some have stayed in Europe with family, some are back home, some are working and one is even back here at The Culinary Institute to finish her Degree. 

I would like to thank Knorr Apprentice of the Year Brooke Winters.  She came in to our fold and did not skip a beat in trying to help our team.   She was confident and supportive and did whatever she could to support the team…..way to go Brooke….your have made all of  your family, friends and staff at the Empress Hotel proud of you

I want to thank our support team of our President Dr. Brian McMillan and Vice President Jake Baird who stayed every minute of every hour throughout the week to show their support for the team……they were truly inspirational!

Thanks to Todd Gallant for all his hard work and abilities so that we could all could enjoy and watch what the team was doing and we now have a legacy of pictures and video to enjoy our accomplishments for years to come.  The website was awesome and his picture taking inspired….bravo Toddy Boy !

I want to make sure that I address two important people that I have not mentioned enough in this process, but you all know them well,  and they are Chef Hans Anderegg and Chef Richard Braunauer. 

These two chefs worked very hard and lended all their support to our success and I salute their efforts.  Their dedication to being at our best is what helped the team accomplish their rewards.   My job was immensely easier and less stressful knowing they were always their to make things go smoother for all of us.  The day that Richard along with Hans spent 4 HOURS trying to figure out how to make 8 pieces of squash look alike was crazy……now that is dedication to the cause !

I know that all of Holland College back in PEI  is so very proud of the students accomplishments and their tireless efforts over the last two years in representing them to the world……all of the College and all of PEI is bursting with pride.

I want to close by saluting the MOST important group of all listed below and that is the Multiple Medal winning Culinary Youth Team Canada !!

Take a Bow Ladies and Gentleman !

Jennifer Bryant
Jessica Best
Adam Loo
Amanda Wingert
Erin Henry
Tim Leamont\
Alexander Haun
Seth Shaw
Martin Gouthro

Stand up and cheer one last time for these great Canadians!! 

Take care Canada and dare I say see you in 2012??  Lets wait and see………

Chef Craig Youdale

Manager Culinary Youth Team Canada

 

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Done Done Done !!!! Oct 22nd, 2008

 

     

Hey Everyone……did I mention we are done !!!! 

Culinary Youth Team Canada has drawn its two year journey to an end today.  I can tell you that today was the most thrilling, nerve racking, stressful, fun day I have ever have.  I think most of you know that we will not get any results until tomorrow morning…….but what I do know is that we were awesome today.  We were calm and cool, clean and organized, on time and looking good all day.  So lets get a perspective on the day in a quick note form…..ready everyone???.....so here we go !!! 

 

Well that is all we now have to pack all our stuff to go home…..we will have a team dinner tonight…..and wait until tomorrow to hear out fate. 

I have a great feeling about today and I hope we can all cheer just a bit more when I hear about our results.  I will be back up later today with a new picture gallery from today for all of you.

Good night Canada and lets all have golden dreams !

Chef Craig Youdale

Manager Culinary Youth Team Canada

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The  Battle Continues ! Oct. 21st, 2008

The hours, days, weeks, months and even years of practice have paid off and Youth Team Canada rises today as Olympic Gold Medallists!  To put into words this accomplishment will truly be unjust and the feeling of reaching a goal is incredible.

The students will arrive in the kitchen shortly for one last push to the finish line.  The medals and certificates are carefully put away, the uniform is back on, and game faces will return.  The team now readies itself for what will become the toughest day of their lives.  The entire team of nine will work hard today to prepare our food for the “Hot” kitchen, before the long day ahead on Wednesday.

The menu for 110 will fill the morning session in the hot kitchen followed by the Culinary Studio or “Demos” immediately following.  I know the four students who are in the kitchen will be working hard but the rest of us waiting and watching will be suffering too as we peer through the Plexiglas and await the fantastic product that will soon emerge.

My personal reflections on yesterday’s event are still in my thoughts but my mind is concentrating on our new goal with even more determination.  I have a great feeling about our chance tomorrow for a very simple reason……these are a focused, fun, determined, and skilled group of young people with a single goal in mind……so I won’t get in their way !!

Talk to you soon Canada !

Chef Craig Youdale

Manager Culinary Youth Team Canada

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A Golden Day for Canada !! Oct 20th, 2008

 

Yes Canada we have done what we have came here to do.....ladies and gentleman of Canada I give you the Gold Medal Winning Culinary Youth Team Canada !!!!

Nice ring to it eh??

We waited all day and at 5:56 pm Erfurt time we heard the words we wanted to hear that Youth Team Canada had won Gold !!

I am off to have a good meal and get some sleep.....as most of the team we have seen little sleep since Sunday AM.  I will be back up soon with more details of our exciting win.....what the judges had to say.....the chaos of getting things ready for our competition......and the painfully long wait to hear we had done it!!

Take Care Canada and remember we are not done yet.......stay tuned!

Chef Craig Youdale

Manager of Culinary Youth Team Canada

 

First Day Comes to a Close Oct. 19th, 2008

Hey Everyone.....just a few bonus shots of our trip to the first day of competition.  Brian and Jake got their first taste of the best in the world and they were blown away.  We saw some stuff that was incredible......I refer to the Iguana above that is made from dough.....yes dough !!  Enjoy the pics and keep tuned.....a new update about our final stretch in a couple of hours.  The team has completed all their food for competition (11 pm) and they are about to start to put things to platter and plate.  We will have a deadline of 3 am and then 1.25 hours to pack and get things in the van for transport.  We then leave to be at the Olympic site for 5 am with only two hours to set our table before the judging begins.

Chef Craig Youdale

Manager Culinary Youth Team Canada

 

FACES Oct. 19th 2008

In only 12 hours from now the Olympic Judging Committee will be deciding the fate of Culinary Youth Team Canada.  Just look above at the faces of 12 very determined individuals in their quest for success.  Can you see "the look of a champion".....because what I see is a determination that is doing all that is possible and leaving nothing in the tank.  At the end of the day that is all anyone can ask and that is all we can give.  We have no control over the judging but we do have control over our own work and that we can hold our heads up high.

I have seen a simple squash garnish that took one team member and two coaches ALL DAY to make perfect.  I have seen terrines and desserts repeated to make sure of a faultless production.  My own back is in agony just looking at the team bent over the glazing table at a 90% angle for over 7 hours today.  I don't think we could give much more.....I don't think the effort could be improved.  I want to make public that no matter what happens tomorrow I think these people deserve a standing ovation......I could not be prouder.

The team is breaking for a well deserved two hours before the final push to finish.  We will return to the kitchen at 9 pm our time and work through the night until we pack and travel to the Olympic site at 4:30 AM.

I will be back once more for a final update before we head over to compete.  Keep all that you have that can cross....crossed.....and hope that justice prevails and incredible hard work and effort is rewarded!

Cheers Canada!

Chef Craig Youdale

Manager Culinary Youth Team Canada

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Let the Games Begin ! Oct. 18th 2008

In the midst of the insanity of getting ready for our first day of competition the team got to have the thrill of the opening ceremonies of the 2008 Culinary Olympics.  The team was in great spirits...the weather was picture perfect....and to top it off the team got to reunite with their family and loved ones that have made the trek to Germany to witness the event.

The team didn't miss a beat with meeting new friends from other countries and doing the time honoured tradition of exchanging pins from around the world.  Our man Seth was especially smooth with his now famous "swooping in" on unsuspecting competitors from other teams in hopes of a pin he doesn't have.

I think for me the best part was all the competitors in line to come into the hall.  We were just behind Bulgaria and just ahead of Cyprus.  There was an amazing buzz in the hallway with an amazing high that everyone was feeling as they readied themselves to come into the hall carrying the Canadian flag and waving to the crowd.  A great feeling to hear your countries name called.....but what was better was the huge roar from the crowd from our Canadian contingent.....only Germany got a bigger cheer all day.

We took a lot of team photos today with some great shots from the fall leaves outside our hotel......to the Olympic flame shot.  Of course the best shot (above) was the sunny shot outside the Messe before the Ceremonies began.......only problem was it was missing one team member.........but you can't stop a photographer when the the lighting is just right !!

Anyway we are now in the kitchen (its 10 pm for us right now) and we will be here for another hour before we just wind things down for the day.  Things are on track....things are starting to look good.....Sunday will be the day that will let us know what the future holds.  Sleep well for all of us because I know we will be having trouble.

Good Night Canada

Chef Craig Youdale

Manager Culinary Youth Team Canada

Opening Ceremonies Today !!! Oct 18th, 2008

Good Morning Canada !

The second day of preparation is well underway and soon we will be heading to the Olympic site for the opening ceremonies.  This will be such a thrill for the team to enter in the parade of countries under the Canadian sign and flag.  The reality of the size of this event is about to hit them right between the eyes when they see the sea of white jackets from all over the world.  Our hotel is flying the Canadian flag for us and we will be so proud today to represent all of Canada.  Check out all the great pics above and keep tuned because we will update once more when the ceremonies are complete.  Take care Canada and lots more to come !

Check out Culinary Youth Team Canada Itinerary

Chef Craig Youdale

Manager Culinary Youth Team Canada

 

The Team Can't Do It Alone ! Oct 17,2007

 As we close down our first day a few words on how things are going so far.  Our day was not without some bumps in the road and some adjustments that we have to make to be successful.  We cannot rely on getting exactly the product we are used to using (we are in a different country!) so some adjustments, creativity, and "plan b's" are common place as we start things off.   Also when we start things off nothing ever goes completely as planned and what makes a team successful is how they deal with these problems. 

We ran into many of these issues today but I can sum up our team by telling you that many hours after the team had broken off for the evening Alex Haun was still in the kitchen (14 hours after he started) repeating the task he did ALL morning that did not meet his own high standards.....this was true for more than just Alex today but this is just one of the many stories that will show Canada how dedicated the team really is. 

I  want to mention our support team that are part of the big machine that makes this adventure work.  Our tech and photographer, Todd Gallant, who happened to get older today.....and was treated by the Executive Chef with a personal birthday cake at breakfast this morning! Our Canadian Knorr Apprentice of the Year, Brooke Winters, who was doing whatever task asked of her to help the team....Thanks Brooke !  We where joined by our President and Vice President of Holland College, Brian MacMillan and Jake Baird, today to observe and help any way they can.......and of course Holland College is the major reason we are able to do any of this at all !!

Any successful adventure is ALWAYS a team effort and no where is this more evident than in what we are embroiled in this week.   We go to bed tonight with the excitement that the opening ceremonies are tomorrow afternoon and the game is ON!

Good Night Canada and Keep Looking here for More !

Check out Culinary Youth Team Canada Itinerary

Chef Craig Youdale

Manager Culinary Youth Team Canada

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FRIDAY MORNING.......IT BEGINS !Oct 17,2007

The first few hours are over and work is well on its way.  You can see by the pictures that there is a lot of intensity and serious faces.  We hope to give you multiple updates from now on to keep you all up to date and get you to see and feel what is transpiring.  Keep an eye out also for some video clips of the action.....and check out the new spelling for our Kitchen leader !

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ON THE EVE OF A DREAM Oct 16, 2008

Culinary Youth Team Canada will go to bed tonight and wake up tomorrow to see if all the work, sweat and sacrifice will pay off.  How does someone measure success in this ultimate of Culinary challenges? 

We hear many times that just being here is a success.  People tell us that being here in Germany and having a chance to represent our country is a triumph in itself.  We are told that no matter what the outcome our family and friends will still love us and welcome us back no matter what our result.  I would truly never discount these sentiments and I too think that these are true.......but I can tell you with 100% certainty that what lies in the hearts of these young Canadians is something a bit different!

This team has been through a rollercoaster of emotions, highs and lows, and personal sacrifice.  Now that the thrill of travel and new sights and smells has diminished the thoughts that enter this teams mind is simply this...." I did not come all this way, sacrifice my life for these many months, painfully repeat skills at risk of insanity to come home empty handed.......I came to get a medal......and Gold is the one that I want!"

We spent today working out every detail from final purchase of food, fine tuning the equipment that we need, organizing our schedules for the next few days, and culminating in a group dinner at a local Gausthous with a ton of food, laughs, and even a round of schnapps provided by our host restaurant!

As the dinner wound up.....and we made our final comments to ready ourselves for tomorrow and what lies ahead I glanced around the room I saw EXACTLY what I wanted to see......a group of ready, focused, hungry people that could not wait to get started......they will not lose sleep tonight because they are nervous....they will lose sleep because they would rather be in the kitchen!

I met with the team in January and finished the meeting with this statement and left the room....."284 sleeps"........and now the words I have wanted to say ever since that day.....

ONE MORE SLEEP !!

Check out Culinary Youth Team Canada Itinerary

Chef Craig Youdale

Manager Culinary Youth Team Canada

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THE WAIT IS OVER CANADA !! Oct 15th, 2008

 Let’s look at the list of what’s now OVER Canada.......practice, fundraising, troubleshooting, brainstorming, official picture taking, and travel to Germany.  Now let’s look at what is about to begin.....cooking, glazing, transporting, shopping, flag waving, cheering, clapping, and trying our best to make all of Canada proud!

Yes Canada....we have arrived.....no more waiting....no more wondering when it will all begin!! 

Youth Team Canada is now fully in place here in beautiful Weimar, Germany just minutes from the Culinary Olympic 2008 site in Erfurt.  So now let me bring you up to date and let you know what to expect.  I will keep it short and will try and give you a glimpse into the beginning of our journey....so lets take a look shall we??

Chef Richard, Mandy, Erin and I arrived in Germany on Sunday afternoon to a spectacular 20 degree sunny day (shades of our future maybe??) and made our way to our hotel here in Weimar.  Since we have been here we have toured Erfurt and Weimar locating the best produce and food product for our adventure, battled shippers and customs to bring our equipment and food here safely from Canada, visited the Olympic site to register and pick our kitchen site (Kitchen #2 of 5 will be the site of our production next Wednesday), shopped for about 90% of our food product, obtained containers for travelling with our food, and most importantly made good friends with the chef in our hotel (he will soon become our saviour many times over).

 Our final piece of the puzzle arrived at about 2 pm today in the shape of Hans, Todd, Adam, Jennifer, Jessica, Seth, Tim, Martin, and Alex.  We also have the good fortune of the company of Brooke Winters for our week here in Germany.  Brooke is the Knorr Apprentice of the Year for Canada and her prize was a trip to join YTC and we are very happy to have her with us this week.

 The team is now complete....a few food items still to obtain.....the equipment is all here, and now we have only to do what we have  been doing for almost 2 years.......produce the best food we know how to do.

We are off to sleep for tonight.....a day of rest and relaxation tomorrow to get the entire team on German time and ready to get at it on Friday AM.  Keep it tuned to this site and each day I will have a view into our world with pictures and soon video as well!!

 Cheers Canada!!!

 Chef Craig Youdale

Manager Culinary Youth Team Canada

 

Greetings One and All..October 9th 2008

The Culinary Olympic Team representing our College has reached the end of the anticipation and will be heading to Germany next week. On Wednesday of next week, October 15th, our team will touch down in Erfurt, Germany and will begin the one week odyssey that will change their lives forever!

They will be in a sea of white coats from all 5 continents, 54 countries, and thousands of competitors. They will see the best the world has to offer in the culinary world and will compete against he best apprentices on our planet !!

Do not be fooled !.....we are not afraid.....but the rest of the world will fear us soon !!

Keep an eye on on our New section daily once we all arrive for my daily updates with pics and video.....just click on the "News" section and don't forget to leave a message of encouragement to the team in the "Comments" section as well !!!

Too all who have wished us well and lended their support I give my heart felt thanks......and remember.....we don't need luck.....the rest of the world does !!!

Take care everyone !!

Craig

 

88 Days to Go !! July 29th, 2008

The countdown seems to be hanging over my head and I cannot stop thinking about it. That insecent "ticking" in my head is getting louder and louder. I am expecting to wake up from a good night sleep to an alarm that is screaming that the day has finally arrived!

The team has made another full run of their cold table and their progress is tangible and obvious. The attention to detail that each team member is giving to the work at hand is more and more each time I watch them. I watched Jen putting couscous in a phyllo tower ONE BY ONE with tweezers !!.......CRAZY yet encouraging at the same time.

The platter is well on its way and now the details of the presentation dishes, plates, table decorations, fabric, risers and centerpiece are being worked out. Chef Hans and Chef Richard are trying to come up with the perfect platter design, just the right plates for the food, and the right decorations for the table. Team members will join in with artistic input to make sure our food presentation is at its best.

Planes are booked, hotel rooms are settled, vans are rented, equipment is arranged, kitchen space is secured, shipping is organized and even some food items are already ordered and ready for shipment. Now the pressure is on our great team and I have all the confidence in the world they will make us all proud.

The team will do a practice of their luncheon for 110 this week and then take a VERY well deserved break. I know that the excitement will build upon their return and their final weeks of preparation will be both nerve racking and incredibly exciting.

Have a great summer Canada and look for more from us in the weeks to come !!

Chef Craig Youdale

Manager of Culinary Youth Team Canada

 

95 DAYS LEFT.....TO GOLD!! (July 14, 2008)

Hey Everyone !!  

Back and ready for the final push to Germany!  Although we have not been online it does not mean we have not been working hard all spring and summer.  The additions to our team at Christmas with Adam and Jessica have blended in seamlessly and the team is working very hard to achieve their goal of success in Germany.

 All the team has been working on both our hot cooking challenge along with our cold work.  Members of the team including Jennifer, Martin, Alex, Jessica, and Adam have been concentrating on perfecting our cold work while the rest of the team has been working on our four course menu for Culinary Salon where each student has just 30 minutes to complete the course they are working on.  

 For Team Canada Tim Leamont is first out of the gate doing the butchery of a duck and completing a cold appetizer for two.....next is Seth Shaw who is making a duck comsomme......then comes Erin Henry with the main course.....and finally the anchor leg with Mandy Wingert doing dessert with the stipulation of using chocolate, pear, prune and cream.  Each competitor has only 30 minutes to complete their task under the watchful eye of the judges and stands full of supporters.  This Olympics has 20 teams competing over 4 days which means 5 teams each day competing in hot cooking and 5 teams each day displaying their cold techniques.

Competition Days for Youth Team Canada

Monday October 20th  -  Cold Competition

Wednesday October 22nd  -  Hot Competion

 All our work is starting to pay off and Team Coaches Richard Braunauer and Hans Anderegg are pleased that they are starting to see the finished product come together......but do not be fooled....there is many more hours of work to be done.  The team will work on their complete Cold Table this week and a run of their luncheon for 110 people next week.   Then the team will take a much needed rest and return to training on August 11th and will work very hard until their departure on October 14th for Germany.

Multiple Olympic Gold Medallist Christophe Luzeux dropped by this month to spend a couple of days with our team.  His insight into the upcoming competition was invaluable and having someone who has accomplished so much at this level as a professional chef was a great asset to our development.

 The team will post new pictures and updates for each week of work until we depart.  We hope you will all start to follow our progress even across the pond and cheer on Team Canada come this fall!!

 Take Care Canada!!! 

Chef Craig Youdale

Manager Culinary Youth Team Canada

CULINARY INSTITUTE OF CANADA STUDENTS WORK MAGIC AT THE NATIONS CUP: (November 11, 2007)

To those of us not blessed with culinary talents, chefs can seem almost like magicians. They chop and stir and slice and sauté basic ingredients and throw them into pots and pans to create dishes so gastronomically amazing that the whole is much, much greater than the sum of the parts; dishes that transform our sense of well-being so much that we suspect something magical must have occurred. But of course, chefs aren’t magicians...or are they?

Two graduates of Holland College’s Culinary Institute of Canada seemed to have traded in their rolling pins for magic wands in Grand Rapids, Michigan recently, when they pulled a rabbit out of a black box – and turned it into precious metal in The Nations Cup culinary competition.

Alex Haun and Mandy Wingert brought home four gold medals, a silver medal, a bronze medal and two Best in Show awards from the international culinary competition.

Hosted by Grand Rapids Community College, The Nations Cup is an invitational event for young chefs. Two-person teams from Barbados, Scotland, United States, Mexico, and Chile, the winners of the last competition in 2005, competed against each other for three full days, preparing appetizers, salads, poultry, fish, shellfish, meat and game. The biannual event culminates in a lavish five-course banquet for 100 people, with each team contributing a course.

Under the expert guidance of Chef Instructor Hans Anderegg, young chefs Mandy Wingert, 22, and Alex Haun, 21, practiced for six weeks in preparation for the competition. Getting ready for such a competition involves perfecting recipes, planning for the unexpected, and learning to accomplish very precise tasks in high pressure situations.

Although Chef Hans traveled with the two competitors to The Nations Cup, once the competition began, he was not permitted to offer any advice or suggestions to them.

Each day of competition featured a black box ingredient—a mystery item that the competitors had to incorporate into the dish they were preparing. Depending on the ingredient, a black box item can make or break a dish. Chef Hans recalled the team’ s reaction when they discovered that their dish had to feature rabbit.

"They were surprised. Usually we expect beef or chicken, rabbit isn’t something you anticipate; but at that point, as coach I wasn’t allowed to help them."

Mandy and Alex quickly recovered, and created a dish so remarkable that it earned the honour of Best in Show.

Competition Chairman and Grand Rapids Community College Chef/Professor Angus Campbell said the Culinary Institute of Canada team represented the institute, and Canada, well.

"I can not even begin to describe my continuing admiration and awe at the preparation and quality of work shown by the team. No student team in my eyes are better prepared, coached or professionally turned out than the one from the Culinary Institute of Canada. Hans is not only a first class person and dear friend but a superb leader and culinary coach. Mandy and Alex were just great students; they were courteous, mannerly, well prepared for battle and extremely helpful to other teams and coaches even during the heat of competition. The judges loved their food and we all were very impressed with all the innovative ideas they conjured up in such a short time.

"We nurture a atmosphere of education and excellence and I believe the Culinary Institute of Canada team were exemplary of what learning and great camaraderie are about. I can tell you, now that the dust has settled, that the team was clipping at the heels of the eventual winners, and they were not off by much."

Both Mandy and Alex are members of the 2008 Culinary Youth Team Canada. The team is preparing now for upcoming competitions culminating in the Culinary Olympics held in Erfurt, Germany in October.

LET THE GAMES BEGIN ! (October 18th, 2007)

 

Culinary Youth Team Canada is back in action and are starting their run to gold in Germany in 2008! We start our path toward our goal to become World Olympic Champions in Erfurt, Germany in October of 2008. Our World Championship team is back to train and we have added 3 new members, Alexander Haun, Seth Shaw, and Devon Hirtle. Look to this website for updates with their pictures and bio for all to see.

Our first action of the year has two team members, Amanda Wingert and Alexander Haun, of to compete in The Nations Cup in Grand Rapids, Michigan. They of course are accompanied by our fearless kitchen leader Chef Hans Anderegg. This is a competition that will see 7 countries compete over 3 days in 5 separate events culimating in a Gala Dinner with all countries on the final day.

The team began practice about one month ago on the five events that include Appetizer, Poultry Entree, Salad, Meat/Game, and Fish/Shellfish. They will present each of these items separately for judging and will use their salad course in the Gala dinner. Amanda brings here World Champion experience to the event as Captain of our team along with Alex who is experiencing his first taste of international competition.

I hope this is the beginning of a journey that will bring Canadian pride to all students and chefs. I also hope that all of you will follow along with not only this event but with our journey to Erfurt in 2008.

Keep watching and follow with pictures, events, fundraising and practices. We will soon bring out recipes from our team for all of you to try at home as well.

Take care one and all and I have an amazing feeling of what our team can accomplish in the next year !

Bon Appetit !

Chef Craig Youdale

Manager Culinary Youth Team Canada

Back in Canada as World Champions!! (March 2nd, 2007)

         

Well the ride of a lifetime is over and we are back to reality….at least a little bit of reality.  We survived our flight home and bus ride and made it back to our own beds and some well deserved rest.  Tim’s family and friends met us at the Halifax airport with waving banners, pictures, and cheers.  George from Trius Bus Tours had roses and balloons from Holland College for each of our tired and worn out team members as well. 

Before we reached our own homes the bus made the corner at Sydney St. to come into our school in Charlottetown and a site that brought tears to the teams eyes met us all…..a ton of students, staff and friends had crowded the front step with gold ribbons on the posts, banging of pots and pans, cheers and screams, and waving Canadian flags.  As tired as we were it was emotional for the team to see the excitement and support that was greeting us on our return.  There was even a “World Champions” ice carving just for the occasion…..awesome!  To all those that were there, and all who wanted to be there, we thank you so much for showing your excitement and support for the effort the team has put forward.

Now is the time for reflection and letting our accomplishment sink in.  I have received many emails of support from Chefs and Businesses across Canada in letting us know how excited they are with how we have represented our country.  One of the best compliments I heard the entire two weeks came from a kitchen judge from Scotland.  He was talking about our team and he noted that not only are they great in the kitchen, the team is such a pleasure to talk to and show such professionalism.  As a manager you couldn’t ask for a better compliment to this team because that is how you want to be remembered, aside from the colour of the medal around your neck.  

I would like to quickly send out some important thank you’s from myself to the team. 

 We will bask in our success for a little while and then back to reality and how we can turn this great success into becoming what we have really set our goals for, and that is World Olympic Champions in the fall of 2008.  For now we can enjoy our win and see where the next year will take this team.  There is a lot of work to do and decisions to make.  We will see more team members added and the drive to the Olympics in Germany has already begun.

 Thanks to all for following along and keep in tune with this website and follow the travels of this team.

Chef Craig Youdale

Manager Culinary Youth Team Canada

Introducing the World Grand Prix Culinary Champions!! (Feb 28th, 2007)

Start screaming and yelling because we have won it all !!! That title above is not a typo......Culinary Youth Team Canada has not only won two gold medals but has won the award for top score in the Restaurant of Nations and are now the overall World Grand Prix Champions 2007!!!  

The team is exhausted, thrilled, excited, and in shock !!  We went in the competition area today knowing that one of the countries would have to score a gold today to come even with us.  We quickly found out once we arrived that both Iceland and Scotland managed only a silver in the Culinary Salon and this left only the USA in the Restaurant of Nations who could score gold and draw even with us.....and that is exactly what they did !!  So now the competition is over.....and Canada and the USA are the only teams with double gold.  Now we wait about 4 hours until the final announcement is made of who accomplished the most points and crowned the overall champion.  Most of us where composed (except Martin who was physically sweating at this point) but anxious beyond belief as we waited those hours.

We gathered all together, judges, competitors, coaches, managers, organizers, and sponsors.  After the usual speeches each country is invited on stage to receive their medals for each event.  This was a really proud and exciting scene to see these hard working young people positively beaming while the hardware is hung around their neck.  Now they have three more awards left, Top Score in the Culinary Salon (demos), Top Score in the Restaurant of Nations (three course meal), and the overall World Grand Prix Champion.  The first award is announced for Team Canada as the top score in the Restaurant of Nations and the adrenaline is now surging through my veins, this means if we win the other one its over.....but of course the USA wins the other top score for the Culinary Salon (would someone please check my pulse)!!  So now we have to wait for the final announcement and it comes in slow motion, but the words "and now the World Grand Prix Champions for 2007 Scot Hot is TEAM CANADA" are words that you can never imagine hearing in all your life !!

The team now has a full day in Glasgow to soak up and reflect on what they have done.  Chef Hans, Chef Richard and I will also spend a day reflecting on what this means to us, our school, our province, our region and our country.  We have accomplished every goal you could ever set for your team and beyond and its an amazing feeling. 

Stand up and clap Canada !!!  I am so proud of this team I am busting.  I hope that this feeling will never end.

Tell everyone you know.....shout it from the rooftops......Canada is on top of the World !!!

Chef Craig Youdale

Manager Culinary Youth Team Canada

WE DID IT AGAIN !! (Feb 27th, 2007)

 

Well....what can words say at this moment.....we have accomplished something we could only dream of, TWO World Championship Gold Medals.  Canada received a gold in the Restaurant of Nations today after without a doubt the best day of work I have witnesses this team perform.  This is what they have practiced many times and have produced for a lot of you in their practice dinners and it was at its World class best.  The appetizer was clean and full of colour with flavours just right, the main was good, with a few minor flaws but looked solid and consistent throughout service, and well the dessert was a show stopper, way to go Martin !!  The best quotes I can give you are from the lead tasting judge who said two things to me that sum it all up, "your team was a pleasure to judge" and "if professional Team Canada gave me those plates I would still be just as impressed" !!

The team screamed and hugged at the results and tears were flowing.  Mandy could barely catch her breath.  The whole team is so excited and pleased that they deserve the next few days to enjoy their success.

There is one more major thing to determine and that is the overall World Champion.  This is based on a total points awarded for the two days of competition.  As I write this we are the ONLY team with two gold medals.  Iceland, USA, and Scotland will go into competition tomorrow with one gold around their neck with a chance to win a second.  Once all have competed an overall World Champion is awarded tomorrow evening.

Keep everything you got crossed, wish the team well in our comments section and maybe.....just maybe......I could be bringing you news of a lifetime tomorrow.

Cheers to Canada

Chef Craig Youdale

Manager Culinary Youth Team Canada

 

World Championship Gold Medal for Canada !!! (Feb 26th, 2007)

 

Youth Team Canada has come out of the gates at the World Grand Prix with a Gold medal in the Culinary Salon, better known to us at "the demos".  I really don't think I can put in words the feeling is like when you see that little gold sticker beside your countries name.  To be first to compete in what is considered the hardest of the two events is nerve racking enough.....but to have the success we just had is unbelievable.

Let me set the day for you.......awake at 5:30 AM, meet for breakfast, pack our stuff into cabs, and off to the Scottish Exhibition and Conference Center.  The team start time was 9 AM and that was immediately delayed for all teams (3) with frozen ducks.  Next a new kind of duck was found (fresh) and the start time was set for 10 AM.  We drew names for the order and it ended up Mandy with App, Erin with Soup, Martin with Main, and Tim with Dessert. 

The starting gun (the voice of the judge actually) went off and Mandy got us started.  She was so freakily calm it was driving us crazy....was she slow?.....is she behind?.....well not only was she on time it turned out awesome.  Erin was next and our first trouble was seen.  The Cuisinart that was to puree the meat for a mousse was not spinning fast enough and what was to take a few seconds took a 5-6 minutes.  This did not deter Erin who just slammed through the rest of her prep to be ready with oh about 2 seconds left on the clock !! (imagine my heart starting and stopping over the last 10 minutes).  Martin (our pastry guy) was next with Main course.  Again to us watching he seemed a bit unsure and not on the ball and once again we were proven wrong as he dropped the garnish on the plate with 3 seconds to go.  By the way myself, Hans and Richard have paced the entire exhibition area because we cannot watch for more that a few minutes at a time. Tim was last on the list and attacked the prep with his usual intensity.  Can you imagine what happened next?  The transformer blew and the ice cream machine simply stopped half way through.  OK.....I have never had a heart attack before but I am pretty sure I know what it feels like.  The judges allowed Mandy to stand there and turn the machine by hand !  I am not kidding !  How is that for a team effort!  The final plates came out with us being 4 for 4 with our timing and the plates all looked great.

The team is now back in the kitchen and getting ready for a 5 am wake up call to send them back to the SECC and their final event, the three course meal for 50.  For those who went to our practices you should know that I feel pretty good about this part.  We have a chance to be as good as today and the team will up for the task.  They will be focused and intense and I hope I can bring great news tomorrow.

Have a good night Canada and hopefully we can have you enjoy some more good news tomorrow !

Chef Craig Youdale

Manager Culinary Youth Team Canada

How Do We Measure Success? (Feb 25, 2007)

 

Normally I would be now giving you an account of the days events but I would like to express myself a bit differently today. 

What can you say about where we are right now?  The team is hours away from competing on the world stage and it is a completely surreal experience.  Why do we compete anyway?  What drives the human spirit to achieve something that others can recognize as great?  Who decides greatness and how can you measure success?

These are all questions that we ask ourselves in everything we do.  We don't have to enter any great international competition to challenge ourselves to be better each and every day.  I think the greatest thing we can do in life is to want to make ourselves better and that is how I see our team.  We have a group of young individuals that are trying to make themselves better.   The medal colour and ranking is simply a bonus but it takes incredible strength and domineering spirit to put yourself under such stress for the world to see.

I have such respect for our team that it is hard to put it into words.  Regardless of the outcome of the next two days I am truly proud of what they have done to this point.  They have put themselves under the most unbelievable pressure and scrutiny and have done everything that has been asked of them.  I know that they will be a success no matter what the judges say.

I hope you will join me in cheering and clapping for a group that is worthy of your praise.  They have come a long way in the last four months and I am proud of each and every one of them.  Lets give our good thoughts to Jen, Mandy, Erin, Tim, Martin and David and hope that we can all have the enthusiasm and spirit that these great young Canadians have shown me.

Good Night Canada

Chef Craig Youdale

Manager Culinary Youth Team Canada

The Eve of Challenging the World !! (Feb 24th, 2007)

The travel is done, Wales is behind us now, and its on to The World Junior Grand Prix, or better known as Scot Hot.  The team spend the day organizing equipment and food product and starting the process that will see them perform their demonstrations.  Mandy, Chef Richard and I went to a incredible grocery store to get some of our food product while Chef Hans organized the team and got them started on preparing the competition.  The chef of our hotel, Frank Boggie, has been awesome in helping us in anyway he can by of course providing space for us to work but also helping us get the product we need to compete.  Just as a side note Todd and I went to a huge Chinese market in the downtown core here to get some ducks.  You can see in one of the pictures that they have a weird idea of what "Canadian Lobster" looks like !!

We have run into the "clean cut" American team and saw Team Malta check in as well.  The other countries are spread out among other hotels in the city waiting for the opening ceremonies on Sunday night.  We also received an email of encouragement from the President of our Chef Association back in Canada, Judd Simpson.  He wanted the team to know that Canada is behind them and he wishes them all the best.

We have one more half day to prepare tomorrow and then we are done getting ready and we have to put ourselves to the test.  I hope you will all keep watching and waiting and keep those messages coming.

I have lived my life with a sixth sense of good things to come (just ask my wife!!) and I have a feeling that more good news is in our future.......

Check out our "Web Cam" section for some great video of the team in action in Wales and their will be more clips to come from the World Championships this week !!!

Cheers from Scotland

Chef Craig Youdale

Manager Culinary Youth Team Canada

World Professional Bronze Medal for Youth Team Canada !! (Feb 22-23, 2007)

Our team has entered a fully international professional level competition and will come home with a Bronze medal.  To go up against professional teams with the judging at a professional level is a daunting task for students and they have done Canada proud.  The day saw the team perform incredibly professionally and were impressive to all that observed the team.  The judges were brutal in their judging but I think they have given the team a clear indication of what they need to do this week in Scotland.  They finished off the day finding out not only their bronze medal win but runner up in the battle of the dragon.  They actually accomplished the same medal as the pro team from Cyprus and finished behind the silver accomplished by the home Welsh team and they took home the Dragon trophy.

We have now traveled north to Glasgow and are in our hotel and ready to take on the world.  We are all incredibly tired and anxious.  Our day begins early tomorrow with food product arriving at our hotel, shopping to be done and preparation begins.  The team is first out of the gates on Monday when they do their demonstration portion of their event.  The opening ceremonies for the World Junior Grand Prix is Sunday evening and it all begins with us on Monday morning.

The bronze medal has made the team happy....but hungry for better.  They will be more focused and determined and you will see much better results against the world.....and other students.......next week.

I want to thank all of you who have sent along your great messages.  The team reads all of them and draws a lot of support and feel of home.  Keep the messages coming and we hope to have more great news to come.

Good Night Canada!!

Chef Craig Youdale

Manager Culinary Youth Team Canada 

 

Battle of the Dragon Begins (Feb 21, 2007)

The six o'clock wake up call came early for the team as the Battle has begun.  The team met for breakfast and went to begin their battle with food and a strange kitchen.  It is a very intimidating experience to work in a strange kitchen, with different food product, and equipment you are not used to.  They train day in and day out in our kitchens at school and it takes a lot of determination and focus to accomplish your tasks in a strange environment.  We have also learned that our normal bacon is called "streaky bacon", striploin is "sirloin", cornstarch is "cornflower", and cayenne is just as hot in Wales as it is in Canada (ask Tim about that!).

The team is busy all day today getting their preparation ready for tomorrow.  They have a strict guidelines for the amount of prep they can do.  They also have to make a cold display of our three plates that are important in the judging process.  This makes for a lot of extra work in an already busy day.  Chef Hans and Chef Richard are right in their helping today because the team is on its own in the kitchen tomorrow.  Everyone is pitching in with trips back to the hotel for things we forgot (Todd and Dave), trips to the butcher to grind our meat for our Terrine (Hans), and even I helped out with staff meal....OK so I stole a ready made pasta sauce from the Knorr guys but its the thought that counts. 

Cyprus has finished up for the day and we are moving our preparation for tomorrow into the main kitchen.  We set up our stations tonight because we have only thirty minutes once we arrive to begin at 6:30 AM tomorrow.

All our practice and all our efforts will come to reality tomorrow....did we practice enough? Can a student team topple two professional National teams?  Will Martin not have a nervous breakdown before we start or will Chef Richard kill him first?  These are all pressing questions that I will be able to answer tomorrow.  Lets have all of Canada keep their fingers crossed and I hope to have good news to come.

GO CANADA GO !!

Chef Craig Youdale

Manager Culinary Youth Team Canada

 

Ladies and Gentlemen…..Start Your Engines !! (Feb 20th, 2007)

The first day of The Battle of the Dragon has arrived and things are busy as ever.  Tim, Martin and myself left with Team Cyprus to the college this morning to check out our food supply and the thrill of competition is in the air !!

The team was coming to the college to eat lunch (Team Wales today) and was asked to be in full uniform for publicity pictures.  We held the trophy for photographs and Mandy commented that she could get used to holding it some more……lets hope she gets her wish !!

The quality of product we have gotten is top notch and we are almost set to begin.  Our preparation day is Wednesday and we are getting mentally ready to get things going.  All our product is accounted for except dairy and fish that will arrive fresh on Wednesday morning.

We ate the lunch of the Welsh National Team today and saw some good and bad, what service is like (slooooooow), how to say our menu in Welsh (We will post it on Thursday) found out that they like pork medium well, they have peanut butter in Wales too, and they have the smallest freakin’ coffee cups on the planet (pressed coffee….not espresso)…..but they seem just right for Mandy !!  The team left the competition area and spent a few hours visiting a nearby 13th century castle at Conwy while I did some last minute shopping for prep containers for our work tomorrow and in Scotland.  This was their last chance to distract themselves before the big event.  We had a short meeting tonight just to confirm the jobs they all know so well that will begin tomorrow morning.  Once they wake on Wednesday morning we will see the if all their hard work over the past 4 months can translate into international success......lets just wait and see shall we.

Chef Craig Youdale

Manager Culinary Youth Team Canada

Vacation Over – Work Begins !! (Feb, 19 2007)

The clouds have rolled in and a few drops have fallen as the sign that vacation has ended and the real work we came to do has begun.  The reality of coming all this way to represent your country is starting to really excite the team and the sense of great things to come is in the air.

Today began with starting to get things in order.  The team met to go over all our equipment and see what is still intact and to re-organize the boxes to their original state.  The team has to take the equipment for the competition over to the college on Tuesday morning to where we compete.  Mandy, Tim and Martin began with creating our beef and chicken stocks for the competition.  We hope to have enough to transport to Scotland at the end of the week.  Hans, Mandy and myself went over to the competition area to check out the kitchen space, see our work area and ask questions.  The kitchen is large, professional, new and in full sight of the public.  We have tons of space to work with and it will fit in well with our needs.  Team members all pitched in by even making sure everyone had a clean and pressed uniform ready for our work to come.

The competition really began on Monday night with a welcome reception at our hotel with all the competitors, organizers, sponsors and of course the judges !!  We are quite the novelty act as the only team with female members……the boys on the Cyprus team are “especially” interested in this unique fact !!:-))  Little to they know that our ladies will crush them in the days to come !!  The food (and drink !) was great at our opening dinner…..what else would you expect other than lamb stew and bangers and mash !! 

We ended the evening early and went to rest ourselves. The real competition is up and running on Tuesday with Wales being the first team to show what they are made of.  We are going to be eating their meal and the team will see first hand what they are up against.

Keep watching for pictures and look for some video in the days to come !!

 Cheers Canada !

Day of Rest Before Work Begins (Feb 18th, 2007)


We have awoken to a spectacular day on the coast of Wales with the temperature around 12 degrees and the sounds of the ocean in the air.  We have had our first good rest in two days, along with a decent breakfast and we now have a whole day to relax and recharge before the work begins.

The team spent the day on Sunday wandering the waterfront, and streets of Llandudno, and the weather has made it a really relaxing day.  This is the last day for the next two weeks that we can forget about competition and enjoy our surroundings.  The town is beautiful and is perfect to get everyone in a good mood for the work ahead.  The team split into smaller groups and explored the town, did some shopping, found some good coffee and snacks, and got some well needed rest.

We met the National Cyprus Culinary Team in the lobby of our hotel on Sunday evening as they had just arrived.  They made us laugh when they said that Wales was freezing for them as it was plus 24 degrees at home when they left.  They compete the day before us and we are all looking forward to our time in Wales this week.  

A good, local feed of Italian food and an early night is what the doctor ordered as our major tasks for the week start on Monday AM.  We start to sort our equipment, recheck what we have and what made the journey in one piece, make a plan for the next three days that lead to our competition day on Thursday.  We will visit the competition kitchens on Monday PM, then Tuesday we begin to make stocks and organize our food. Wednesday is our preparation day with things getting underway at 6 am on Thursday morning.

Check out the awesome pics from Sunday and I will talk to you all tomorrow !

Three Cheers for Canada !!

"BUS-PLANE-PLANE-BUS-TRAIN-TRAIN-BUS!!" (Feb 17th, 2007)

Greetings from Llandudno Wales !! 

We have all arrived in one piece with all our luggage and bodies intact.  I think a string of words can sum up our journey so far…hmmmm  lets give it a try shall we...

Keys locked in car (my car that is), windows falling off bus, Martin looks like he has traveled all day and we only just started, snowstorm and drunk snowplow guy, Jen’s mom Peggy meets us at the airport to come on the trip with us, weight issues with baggage, Mandy has tons of leg room where I on the other hand am folded up like a pretzel for 6 hours, one hour flight delay, bad airline food,  “The Queen” (I think I was the only one who stayed awake), one bag only allowed through security in Heathrow (more shuffling of stuff), book vending machine in airport (called “Novel Idea”),  Hans in heaven with his huge Café Mocha, luggage arrives but a couple of broken wheels (Tim has to lug his around now), bus to downtown Glasgow and train station with lots of help from very friendly Scot, wait in station and watch out for pigeon bombing run, 50 cents to go to the washroom, 36 bucks for 4 coffee and 4 muffins (thanks Todd !!), Erin munchin’ on English Pasty,  you haven’t lived until you hear Richard try and do a Scottish accent,  cramming our luggage (27 pieces) on train, and smooth ride through the Scottish countryside……..incredible vistas from our windows for train ride as we experience a sunset over the hills of Scotland, we have discovered that David can sleep anywhere and all the time !, we are all picture crazy….and on the Wales we go !! 

We have now arrived in LLandudno at our hotel right on the ocean and now we have time to recharge and gear up for our first big test on Thursday.  We will organize our food on Tuesday, prepare all day Wednesday, and compete on Thursday.  Look each day for updates, pics, and video feeds of our adventures. 

I am on hour 28 with no sleep and a shower is lookin real good now.!

 Cheers and talk to you all soon !!

Chef Craig Youdale

Manager Culinary Youth Team Canada

Public Gets Window into Culinary Olympic World (Jan19, 2007)

 

There is one month to go, and the public got its first look into what Culinary Youth Team Canada has been up to for the last three months.

Culinary Youth Team Canada invited 50 excited guests to test run the menu they will present at The World Junior Grand Prix in Scotland in February. This was the first time the team has run the menu in its entirety and with the exact timing and conditions they will see in Scotland. The menu ideas are done and now it’s down to timing and execution.

The guests where treated to an incredible array of local seafood, Island pork and potatoes, and of course, dessert! One excited customer was over heard exclaiming they would have paid the price of admission just for the dessert, it was so overwhelming.

The entire team found a few weak spots in their routine and now have just a few weeks left to tweak things and get ready to take on the world.

The team will face teams from USA, Scotland (of course), Wales, England, Germany, Ireland, Malta and Iceland. This is considered the premier hot cooking competition for the world in 2007.

Coaches Hans Anderegg and Richard Braunauer are now scrutinizing the event and getting ready to take another full run at the menu next Thursday, January 25th. Tickets are sold out, but look for another run of the menu on February 1st as the time of the competition draws near.

Check out the pictures of the practice last night and see what happens under pressure!

GO CANADA GO!

"CULINARY YOUTH TEAM Is Hard at Work!"  (Jan 9, 2007)

Youth Team Canada is now hard at work preparing for the Junior World Championships at Scot Hot in Glasgow next month. The team is practicing hard each week on both their demonstration portion and their hot menu portion of the competition.

The team has one day that the core team of four must demonstrate a four-course meal (30 minutes each course) for a panel of judges and spectators. Each team is given a wild duck for protein and must include it in their first three courses. The pastry portion must include dates, yogurt, and honey.

The other day of competition, the Restaurant of Nations, is preparing a three course meal for 50 people in the time frame provided. They will be up against the best the world has to offer including the defending Olympic Champions from Switzerland. The other top countries that will participate include leading nations such as Scotland, Norway and our Olympic hosts Team Germany.

This will be the first big test for our young team and we know they will represent our country well. Look to our website in the coming weeks for pictures and video of the team, and see what they are going to show the world in the coming month. We also hope to host a live web-cast of the event!

Cheers Canada!

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