Two Secchia Institute for Culinary Education students will compete against their peers from five other countries when GRCC hosts the Nations’ Cup this week.
The biennial competition, which GRCC has hosted since its inception in 2005, will take place from October 19 to 21 in the kitchens of the Secchia Institute for Culinary Education. Teams of students representing the United States, Barbados, Canada, Italy, Mexico, and Scotland will have a limited amount of time to turn mystery ingredients into five-star gourmet fair. Team Scotland has taken home the cup in 2015 and 2013.
Culinary students Ally West and Kaylee Mulder won positions on Team USA and will be supported by veteran Nations’ Cup coach Sasha Ahmed.
The public may view the competition live online.
The competition schedule:
- 8-9:30 a.m. — Appetizer Mystery Box.
- 10:40 a.m. to 12:10 p.m. — Pasta Mystery Box.
- 2-3:30 p.m. — Fish/Shellfish Mystery Box.
- 8-9:30 a.m. — Game Mystery Box.
- 10:40 a.m. to 12:10 p.m. — Poultry Mystery Box
- 2-3:30 p.m. — Dessert Mystery Box.
- 5:30-9 p.m. — National Dish Dinner and Awards Ceremony.
The competition will be judged by an international team of culinary experts: Josef Huber from Austria, executive chef at Amway Hospitality Corp.; Ian MacDonald from Scotland, executive chef for the St Andrews Links; Josue Villalvazo from Mexico, a chef at Instituto Culinario de Mexico in Mexico; and chef Angus Campbell from the United States, a retired GRCC professor.