缅北强奸

Student chefs face off to secure spot on 缅北强奸's Iron Chef team

They will face McGill, OttawaU, Yale and the University of Massachusetts-Amherst in an inter-university culinary showdown hosted by 缅北强奸 in February
Felipe Branco (left) and Jordan Su were among the four students chosen to represent 缅北强奸 at the Iron Chef competition in February (photo by Geoffrey Vendeville)

Four student chefs have been chosen to bring the University of Toronto glory next month when the university hosts the annual Iron Chef challenge. 

Brettany Colette, Felipe Branco, Jordan Su and Ailin Xi made the cut after a culinary duel in the New College cafeteria kitchen on Tuesday evening. 

After receiving dozens of applications to represent 缅北强奸 at the competition, 缅北强奸 chefs Jaco Lokker and James Piggott invited 12 students to demonstrate their skills in a faceoff. The students were split into teams of three and given two hours, a whole chicken and the run of the New College kitchen to prepare a dish that would leave the judges licking their lips.

Here鈥檚 how the night went down: 

5:30 p.m.

Piggott, the executive chef residential dining at New College, greeted the students in the cafeteria and made it clear that as hosts of this year鈥檚 contest, the stakes are especially high. 

鈥淲e are hopefully going to have eight or nine competitors,鈥 he said, 鈥渁nd we鈥檙e going to crush them. This is our home. This is our turf. We don鈥檛 lose at home."


Chef James Piggott shows students around the New College cafeteria kitchens (photo by Geoffrey Vendeville)

Su, a fourth-year human geography major, wouldn鈥檛 have made it to the trial if it wasn鈥檛 for a friend who sent him the Iron Chef application the night before deadline.

He needed to submit a photo of a dish for the application but had nothing in the fridge.

鈥淚 was so stressed that night. I couldn鈥檛 sleep,鈥 he said.

He woke up at six to get the ingredients from Loblaws for miso halibut and pan seared scallops with quinoa salad. He got everything done before going to work at nine.

As he sat in the New College dining room with the other finalists for the 缅北强奸 team, he said he was a little nervous.

鈥淎t the same time, I鈥檓 excited because I鈥檝e never cooked in a pro kitchen before so this will be a great experience,鈥 he said. 

6:00 p.m.

The students were separated into teams and took their places at counters in the kitchen.

Lokker, 缅北强奸's director of culinary operations and executive chef, introduced himself to the finalists.

He has coached the 缅北强奸 team in each of the last three years at Iron Chef but stepped aside this time to host the event.

Piggott takes over as head coach although Lokker will help prepare the student chefs for the big event.


Chef Jaco Lokker meets the students gunning for a place in the 缅北强奸 Iron Chef squad (photo by Geoffrey Vendeville) 

Before the students at the trial could make a dash for ingredients, Piggott went over the ground rules:

鈥淣o swearing. This is not Hell鈥檚 Kitchen,鈥 he said.

The contenders were allowed one f-bomb if they cut themselves 鈥 and even then, 鈥淚t better be worth stitches,鈥 he said. 

At just after six, it was go time. 

6:30 p.m. 

The teams wasted no time planning their dishes: a classic coconut curry with blend of fresh herbs and fresh chicken stock; roasted chicken with butter and thyme accompanied by green pea puree with thyme, garlic herb oil and lemon juice; fried chicken on french toast with applesauce and whipped cream; and chicken stuffed with cheese and pine nuts on handmade fettuccine.

Branco, a first-year M.B.A. student at 缅北强奸鈥檚 Rotman School of Management, was in charge of carving the chicken for the curry.

He said he had some experience in that area after interning at a restaurant in Panzano, near Florence, Italy, where he learned how to make 鈥渙ld school鈥 Italian dishes like bistecca fiorentina and Francesina stew (beef shank cooked in red wine, onions and tomato sauce).


Felipe Branco, an M.B.A. student at Rotman, prepares a chicken for a curry while his team partner Brettany Colette looks on (photo by Geoffrey Vendeville) 

7:00 p.m. 

鈥55 minutes teams, 55 minutes! Feel the pressure, feel the burn,鈥 Piggott said.

As students picked up the pace to finish in time, the chefs strolled up and down the aisles appraising their skills. 

They were evaluating whether students could hold a knife properly, cooking terminology the students were using and whether they stuck to simple ingredients or took risks. 


Ailin Xi, a biochemistry and nutrional sciences student, is splattered with green pea and pepper puree during the Iron Chef competition trial (photo by Geoffrey Vendeville) 

The judges also considered how well the students gelled together.

鈥淵ou鈥檙e always going to have people who stand out more as leaders,鈥 Lokker told 缅北强奸 News. 鈥淎nd you don鈥檛 need three of those on the same team. That鈥檚 a huge problem.鈥 

7:30 p.m.

By this point, some teams were getting ready to plate their dishes while others had yet to put their food in the oven.

With 15 minutes to go, the chefs left the kitchen to give the teams some breathing room.

Branco, Su and their teammate Colette prepared to lay out the chicken curry, thinking carefully about the position of each element of their plate and what one student called the 鈥渟auce-to-rice ratio.鈥 

They chose only the prettiest pieces of chicken for the dish and garnished them with tweezers.

Another team raised fried chicken on french toast to a new level of elegance. 


缅北强奸 students vying for spots on the university's Iron Chef team put the finishing touches on fried chicken, french toast, applesauce and whipped cream (photo by Geoffrey Vendeville)

8:00 p.m.

One by one, the teams brought their creations out to the cafeteria where chefs Lokker and Piggott were waiting.

鈥淗onestly this is really good gnocchi, and I鈥檓 not a fan of gnocchi,鈥 said Piggott, tasting the roast chicken, green pea puree, gnocchi combo. 

Lokker seemed impressed with another team's fettucini made from scratch.

鈥淭his is exactly the way fresh pasta should taste,鈥 he told them. 

The chefs conferred while the students cleaned up their stations. 鈥淚t鈥檚 getting harder now,鈥 Lokker said to his colleague as they deliberated.


Stuffed chicken with fettuccine. The chefs behind this dish didn't make the cut for the 缅北强奸 Iron Chef team this year (photo by Geoffrey Vendeville) 

Just after 8 p.m.

A few minutes after sampling the last dish, the chefs called the students back out to the New College cafeteria dining room.

When Piggott announced the winners 鈥 the makers of the coconut curry 鈥 Colette sprung up from her chair and high-fived her teammates. 


The students who were chosen to be part of 缅北强奸's Iron Chef team celebrated after the announcement was made (photo by Geoffrey Vendeville) 

With the air of an athlete who had just progressed to the playoffs, Su, the human geography student, said he was happy to have made it this far but refrained from gloating.

鈥淢y main purpose here was just to have fun,鈥 he said. 

The students who hadn鈥檛 made the roster smiled and applauded.

鈥淚t was so much fun. They provided us the whole kitchen, which was amazing,鈥 said Burce Isik, who studies genetics, biotechnology, and molecular biology. 鈥淚鈥檓 in fourth year. If I鈥檇 known about this before, I would鈥檝e applied in my second year, third year.鈥

Three of the four winning students will compete at the Iron Chef cook-off the weekend of Feb. 25th. The fourth student is an understudy but guaranteed a spot on next year鈥檚 team. The backup will be decided at the team鈥檚 first practice session with their coach, Piggott. 


Burce Isik who studies genetics, biotechnology, and molecular biology, makes gnocchi (photo by Geoffrey Vendeville)  

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