Humber Hosts Culinary Showcase with Annual Kraft Heinz Iron Chef Competition

HLOs:

On April 24th, thirty-two talented students demonstrated their culinary talents in the annual Kraft Heinz Iron Chef showdown at Humber. Representing a diverse array of programs including Baking and Pastry Arts Management, Culinary Management, and Culinary Skills, the students were challenged to create a a global flavour-infused three-course meal for a panel of discerning judges.

The competitors were required to incorporate key ingredients including cornish hen, quince, parsnip, and maple syrup, alongside Kraft Heinz products like peanut butter, Philadelphia cream cheese, and vegan mayonnaise. Adding to the excitement, a surprise ingredient—marshmallows—was revealed on the day of the event.

The judging panel in the kitchen included Humber professors Chef Francisco Rivera and Chef George Taluri, as well as Michelin-starred Chef John-Vincent Troiano from Toronto’s Frilu restaurant. The tasting judges, Chef Leslie Cairns, Senior Manager of Culinary Innovation at Aramark Canada, Chef Dustin Gallagher of Noble House and 416 Snack Bar, and Chef Carmelo Vadacchino, Corporate Chef at Food Supplies Inc., brought extensive culinary expertise to the evaluation process, assessing each dish meticulously to determine the winners.

The winning menu, created by Team Sarap Delicioso, featured a delectable array of dishes:

• Appetizer: Parsnip Panna Cotta with Arugula Salad, Sherry Vinaigrette and Beet Root Puree
• Main Course: Roasted Cornish Hen with Peruvian Peanut Sauce and Papaya Slaw 
• Dessert: Papaya Cream Cheese Turon with Maple Spiced Quince Gelato, Crushed Waffle and Dark Rum Sauce

Generous cash prizes, provided by Kraft Heinz, were awarded to the top three teams including:

Congratulations to all the winners, and special thanks to Kraft Heinz for their sponsorship, which enhanced the learning experience for Humber students.

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