Culinary Team Canada Competes in Basel, Switzerland

In conjunction with the IGEHO International Catering Exposition in Basel, Switzerland, a prestigious culinary competition is staged every six years by the Swiss Chefs’ Association. The Salon Culinaire Mondial includes ten national teams, numerous regional teams and many individual competitors. The ten national teams invited to compete are chosen based on the rankings determined at the IKA “Culinary Olympics” held the previous October in Erfurt, Germany.

Captain Hamid Salimian and Core Member Clement Chan looks at every detail while glazing cold show

Captain Hamid Salimian and Core Member Clement Chan looks at every detail while glazing cold show

Invited to this year’s event, held November 23 – 27 were teams from Hong Kong, Switzerland, The Netherlands, Germany, Singapore, Malaysia, South Africa, Italy, The Czech Republic and Canada. The competition is sanctioned, overseen and judged by representatives of the World Association of Cooks’ Societies. The teams were required to present a full cold table display and cook and serve a three course meal for 110 persons from scratch in five hours.

Core Member Scott Baechler slicing cold show terrine.

Core Member Scott Baechler slicing cold show terrine.

Team Manager John Carlo Felicella and Team Coach Bruno Marti give the final ok.

Team Manager John Carlo Felicella and Team Coach Bruno Marti give the final ok.

Based on total points accumulated, Hong Kong came first followed by Switzerland and Singapore. Team Canada garnered fifth place in the standings. Although disappointed with the hot kitchen result, the team members have not lost their resolve and have vowed to take the lessons learned in Basel and with fervent determination begin planning and fundraising for the World Culinary Cup competition at Expogast in Luxemburg next November.