“It's a priceless opportunity”
Update: Members of Junior Culinary Team Canada revealed
Last fall, Canada's Culinary Federation announced it had entrusted NAIT to build and train the Junior Culinary Team Canada for competitions around the world. As shared on Instagram, here are the young culinarians who will be representing the nation during the next four years.
Mary Beazer (NAIT Culinary Arts '24) – "Mary is passionate about supporting and uplifting others in the culinary community and is honoured to represent the next generation of young Canadian chefs on the world stage along with her teammates who share her passion for good food, community and learning."
Kyla Casio, Culinary Arts student – "I’m excited to learn the dynamics of working together to create dishes that leave a lasting impression. I hope to take what I learn from the team and the industry to explore and better understand a wide variety of cuisines all over the world."
Tallan Freh, Culinary Arts and Business, Okanagan College – This B.C. Culinary Apprentice of the year for 2024 is part of the team at Published on Main, a Michelin-star retaurant in Vancouver.
Caleb Hart, Culinary Arts, Okanagan College – "I'm extremely grateful that I have the opportunity to represent Canada on the national stage. I think Canada's food culture has been growing and developing so much and I can't wait to showcase what Canadian food looks like when we play to our strengths and natural bounties."
Isak Jacobsen, Culinary Arts student – "What I love most about cooking is how it brings people together. There’s nothing more rewarding than watching someone’s face light up when they take that first bite – it motivates me to keep improving and creating new dishes to share."
Hailey Whitford-Stiller, NAIT Professional Meat Cutting and Merchandising student – "Alongside my love for food, I’ve always had a competitive spirit. Growing up in a large family and being involved in nearly every sport, I developed a strong drive to challenge myself. I soon realized that cooking could be more than just a passion – it could be a competition."
Eberechi Ruth Onuoha, NAIT Baking and Pastry Arts student – "I joined Junior Culinary Team Canada to challenge myself and grow beyond the classroom. I see this opportunity as a way to refine my skills, expand my creativity, and build confidence in a professional setting. I also hope to connect with other passionate young chefs and learn from experienced mentors along the way."
Danielle Parjan (Professional Meat Cutting and Merchandising '24, Culinary Arts '23) – "Having competed as a member of NAIT’s Community Catering team in the 2024 IKA Culinary Olympics, and proudly winning silver, I couldn’t pass up this chance to go back. It is an honour and privilege to represent my home, and to showcase the skills that I have learned [from] some amazing chefs and instructors at NAIT."
Sage Powder-Case (Baking and Pastry Arts '25) – "Baking has always been more than just a hobby for me; it's my passion and my happy place. I always found joy in the kitchen when it came to experimenting with different ingredients, especially in creating desserts."
Aimée Rossetti (Culinary Arts '25) – "[Aimée's] passion for culinary artistry, combined with her desire to make a positive impact through food, drives her to push boundaries and explore new ways to bring healing and joy through every dish she creates."
Jillian Sampson (Culinary Arts '25), Professional Meat Cutting and Merchandising student – "[Jillian] is excited to grow and learn from her teammates who share her passion for bringing love to life through cooking. Her favourite quote, ‘cooking is love made visible,’ is [inspired] by Kahlil Gibran’s poem 'On Work.'”
Ben Sword (Culinary Arts '24) – "[Ben] is a passionate and driven chef who has been based out of Edmonton his entire life, developing his skills in some of the city’s top kitchens. ... With a strong focus on modern culinary techniques and innovation, [he] continues to push his craft to new heights."
Coaches: Baking and Pastry Arts instructor Enrico Caparas, and Culinary Arts instructors Troy Lymburner (Cooking '92) and Nigel Webber (Culinary Arts '04, Cook '94)
Miranda McElwain (Culinary Arts ’21, Professional Meatcutting and Merchandising ’21) loves to compete. She’s good at it, too.
The Baking and Pastry Arts student was the 2024 winner of the Clayton Folkers Pastry Cup, a competition in which students prepare 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 faced pro chefs from around the world in the “community catering” category.
While McElwain will never forget having that medal placed around her neck on the stage in Germany, she knows winning isn't everything. Growth is. “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.”
Learn more about NAIT's culinary programs
Ability, commitment and drive
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."
A small group of 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 coach 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 the Culinary Olympics in 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.”
Originally published Nov. 21, 2024