“It's a priceless opportunity”
Miranda McElwain (Culinary Arts ’21, Professional Meatcutting and Merchandising ’21) loves to compete. She’s good at it, too.
The current Baking and Pastry Arts student was the 2024 winner of the Clayton Folkers Pastry Cup, a student competition involving the production of a slate of treats and confections. She was also part of award-winning NAIT teams that competed in recent national culinary trivia competitions staged by the Canadian Culinary Federation.
But the win that tops them all is a silver medal at the IKA Culinary Olympics, an event held every four years in Stuttgart, Germany. In February, McElwain was part of a student team that went head to head with pro chefs from around the world in the “community catering” category.
While winning is great – McElwain will never forget having that medal placed around her neck on the stage in Germany – she knows it’s not everything. “It's such a unique experience, because you push yourself,” she says of competing. “You push your skill set.”
Now, students like McElwain will have the chance to do that while representing not just NAIT but the country. This summer, the national Culinary Federation entrusted the polytechnic with assembling and training Junior Culinary Team Canada for competitions around the world. During the four-year term, medals may be but one of many benefits for participants.
“I would definitely recommend trying out for the team,” says McElwain. “It's a priceless opportunity.”
Ability, commitment and drive
That’s not to say it’s easy.
Instructor Troy Lymburner (Cooking '92) has coached NAIT teams for more than two decades, and even competed on the team as a student. He’s seen what it takes to succeed, and the calibre of competition that often hails from Michelin-starred restaurants from around the world.
“You watch these young culinarians, they handle themselves like seasoned professionals,” says Lymburner. “They're calm, they're cool, their game face is on. They move about the kitchen like it's a ballet.
“Our job now is to get our students to that level.”
"This collaboration promises to elevate the culinary landscape."
Eight competitors, from a student body of around 200, will be selected for Junior Culinary Team Canada. The first criterion is age – competitors must be under 25. “From there it is ability, commitment, drive,” says Lymburner.
McElwain remembers the commitment well. She developed a habit of waking up early to study, her weekends often taken up by preparation or events to raise funds for the trip. “You do feel it a bit on Monday sometimes,” she recalls. “The support from my teammates and coaches got me through it.”
The Culinary Federation could attest to the quality of that support. In his letter announcing the new partnership, national president Ryan Marquis highlighted “NAIT's renowned reputation as a leader in the Culinary Arts,” along with “cutting-edge facilities, distinguished faculty, and commitment to culinary excellence.
“This collaboration promises to elevate the culinary landscape, nurture talent, and inspire future generations of culinary professionals across Canada and the world.”
Everything is easier after Stuttgart
Junior Culinary Team Canada will train to compete in a restaurant-style event featuring a three-course meal at the World Culinary Cup in Luxembourg in 2026 and at the IKA Culinary Olympics in 2028. NAIT instructors – including Nigel Webber (Culinary Arts '04, Cook '94) and Enrico Caparas – will volunteer extra time to help prepare students.
“We do this because of the impact it ultimately has on these aspiring culinary professionals,” says Dennis Sheppard, dean of the JR Shaw School of Business, which oversees NAIT’s culinary programs.
“The results truly make the effort worthwhile. Whether or not students end up on the podium, the experience prepares them for rewarding careers and contributes to a stronger culinary community locally and across Canada.”
After Stuttgart, almost everything else has seemed easier, says McElwain. She felt calm and composed at the Clayton Folkers event; she sailed through a busy evening on the line at Ernest’s Dining Room, the on-campus, fine-dining restaurant; she was more confident in the classroom. And she expects to enjoy the benefits throughout her career as well.
“You learn your skills [but] also you learn to work with others,” says McElwain. “You learn leadership, professionalism.”
And, maybe most importantly, students come to appreciate the thrill of rising to the expectations of their teammates, and learn from them and the experiences along the way.
While she’s aged out of qualifying for Junior Culinary Team Canada, McElwain isn’t done testing herself. She intends to seek out new events, and new teams.
“Every competition you do,” she says, “you get better and better.”