Akerley sizzles in NSCC culinary contest

Team from Dartmouth location out-cooked five others in tenth annual ‘Black Box’ competition

This is Dan Vorstermans's first year at the NSCC Akerley campus and the first time he's competed in a 'Black Box' competition. (Photo: Lauren Naish)

Dan Vorstermans was working away shelling edamame beans at his station Friday afternoon. It is his first year in the culinary program at Nova Scotia Community College's Akerley campus and the first time he has been in this kind of competition.

"I just love cooking, so being able to compete at something you love and are somewhat good at, it's always fun," said Vorstermans.

Each team received a list of mystery ingredients and were given a week to plan their menu. On Friday they had five hours to whip up their best and serve it in three courses to a panel of judges.

Vorstermans and his teammates Jacqui Keseluk, Jacob Oickle, John Saulnier and Tim Webber worked quietly and confidently, putting together ingredients and prepping their menu alongside teams from the five other NSCC culinary program locations.

Enlarge Image
Chef Sean Kettley (right) checks in with Akerley team member John Saulnier. (Photo: Lauren Naish)

Map

Enlarge Map
This map shows the locations of the six NSCC campuses with culinary programs.

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Video

Behind the scene footage at the 10th annual NSCC 'Black Box' Culinary Competition. (Video: Lauren Naish, Marie David).

1st prize winning menu:

First Course:
Littleneck Clams Stewed with Apple, Ham and Endive
Dulse Powdered Scallop and Red Pepper Sabayon
Peppered Orange Tarragon Chevre Bar
Grilled Mackerel Kabayaki
BBQ Pork Belly

Second Course:
Dijon Pinenut Crusted Pork-leg
Cocoa-Braised Pork-shank Ravioli
Cheddared Yukon Gold and Salsify Pave and Glazed Carrots
Brussels Sprouts and Edamame Beans
Roasted Eggplant Puree with Olive Jus

Third Course:
Chocolate and Gingerbread Miroir
Sour Green Apple Macaron
Lemon Custard Cake
Caramel Ice Cream and Ricotta Ice
Kahlua Bon Bon and Honey Sponge Toffee

 

Related Websites

• NSCC Culinary Arts Program
• NSCC Culinary Arts videos

 

 

"I'm pretty confident," said Vorstermans, "we all know our food tastes great and everything is going as planned so far."

Chef Sean Kettley is the coach of the Akerley team. He has been participating in the NSCC Black Box Culinary Competition since it started 10 years ago.

This year he held a trial competition before the winter break and a team primarily of first-year students.

"It's a green team," said Kettley standing off to the side of the kitchen as he watched them at work. "Normally it's the second year students because they have more experience, but these guys are hungry for it."

The Akerley team's drive and composure in the kitchen earned them top marks Friday evening. As a result, they will be representing NSCC in the Atlantic Provinces Culinary Exhibition in March, an event that brings together teams from culinary schools across the Atlantic provinces. The NSCC team has won the competition in each of the past three years.

Prep work

Two hours before service the five teams filled the kitchens at the Akerley campus. They were busy preparing different menus based on the proteins, produce and extra ingredients provided in their black boxes.

Students dressed in chef whites and paper hats were quietly concentrating at individual stations making ravioli filling, rolling sushi and stuffing fish.

Kingstec team member Charles Brown was pulling apart brussels sprout leaves in one corner. He said competitions like this are an important part of a culinary student's training.

"It really helps with your nerves, learning to calm down and not stress," said Brown. "It's all stuff we've done before and it gives you a chance to work at a high intensity speed."

Justin Warfield was representing the Lunenburg team. He said competitions like this are a good environment for culinary students.

"It puts a little pressure on you to get things done on time and be around other people," he said.

Students not only had to focus on the quality of the food they prepared but also their performance and cleanliness in the kitchen. Forty per cent of their final score was based on safety and sanitation, usage of products and teamwork.

"I always say that you win in the kitchen. If you are a slob in the kitchen then your food is going to be messy," said Chef Peter Dewar, manager of the Kingstec Campus team.

End results

After two hours of cooking, the anonymous menus were presented to the judges. The panel was made up of local chefs, former graduates and teachers from NSCC.

After the tasting, the judges decided the final 60 per cent of each teams mark. They assessed the creativity, taste, texture, flavour and use of the products in all the dishes.

Akerley took home the grand prize as well as the People's Choice Award and the Sobeys Passion for Food Award, all of which are decided by the panel of judges. The team from the Kingstec campus in Kentville also took home a gold medal. The Lunenburg, Strait Area and Marconi campuses took home silver, and Pictou campus received a bronze medal.

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