Young Chefs Prepare to Sauté, Sizzle and Sear Their Way to Culinary Gold

Posted on February 6, 2018

For Immediate Release
February 6, 2018

The next generation of young Alberta chefs are rolling up their sleeves and sharpening their knives
this week in preparation for some hot competition in the kitchen at the 11th annual High School
Culinary Challenge on February 10, 2018.

Fifteen teams from 15 High Schools in communities including Edmonton, St. Albert, Sherwood Park and
Lamont will compete for gold by preparing a three-course meal for six. The students will be judged
on preparation, timing, sanitation, presentation and of course taste! And there’s plenty on the
line. Each applicant is eligible to apply for up to three full scholarships to attend NAIT’s
culinary apprenticeship program. The winners receive the opportunity to work with Edmonton’s top

“The competition gives these students a platform to really showcase what they’re capable of,” says
HSCC Co-Chair Chef Paul Campbell. “It’s a crash course in the world of culinary competition and
exposes young chefs to others that are just as passionate about food as they are.”

Year after year, members of the High School Culinary Challenge organizing committee continue to be
blown away by the calibre of cuisine these budding chefs are presenting on competition day. “Every
year the bar is raised as we welcome a new generation of young chefs into our kitchens,” says HSCC
Co- Chair Chef Paul Shufelt. “Their fresh perspective and innovative approach to preparing quality
food drives home the importance of continuing competitions like these, to keep the momentum of our
local food community charging forward.”

Winners will be announced at an Awards Dinner at the Shaw Conference Centre on March 12, 2018 at
6:00 pm. Tickets for the dinner are available to the public online at,
by email at or by calling 780-475-2433.  Ticket Order Form

Tickets are $35 each or $245 for a table of 8, which includes a three-course dinner. Money raised
at the High School Culinary Challenge Awards Dinner will go towards the scholarship fund.

Media Contact: Catherine Bangel Bangel PR
p: 780-263-1358

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