On May 1, five current and past Professional Chef Programme students of the Faculty of Hotel and Business Administration at Bermuda College will travel to Toronto, Ontario to participate in the Taste of Canada International Student Culinary Competition.

George Brown College in Toronto and the World Association of Cooks Societies is hosting this World Championship of Apprentice and Student Cooks and Pastry Chefs from May 1 to May 8.

Taste of Canada 1997 is the fourth world championship of student culinary art.

The competition consists of 17 teams of five competitors, coaches and managers from 10 countries: Canada, Austria, Australia, Bermuda, Germany, Great Britain, Italy, Israel, Jamaica and Singapore.

Bermuda team gets ready for competition in Canada Chef Fred Ming of the Faculty of Hotel and Business Administration is the team manager and Chris Malpas, executive chef at Bank of Butterfield, is team coach. The student participants are Gail Fornarolo, Lefawn Wilson, Jason Alexander, Keshawn Minors and David Tyrell.

The seven days of competition is split into two parts -- a hot food competition and a cold food competition. In the hot food competition participants are give a `mystery box' of ingredients. Under strict time and cost constraints, each team of five competitors will create a menu made up of appetiser or soup, main course and dessert producing a meal for 20 people including a panel of internationally recognised judges. Medals will be awarded for menu design, kitchen organisation, use of products and most importantly, taste.

Photos by Tony Cordeiro TASTE OF CANADA -- Gail Fornarolo, who is carefully decorating a dessert, is one of the five culinary students in the Professional Chef Programme of the Faculty of Hotel and Business Administration at the Bermuda College preparing to leave on May 1 for Canada to take part in the Taste of Canada 97. For a picture of the team see Page 28.

DELICIOUS DISHES -- These are two of the dishes that team members created during a test-run in the student dining room at the Bermuda College. Pictured above is strawberry mousse with fresh berries, and below sheeba sheeba with a fresh fruit mirror.

THE TEAM -- Pictured is the culinary team who are leaving to participate in Taste of Canada 1997. From left are faculty member of Hotel and Business Administration and team manager chef Fred Ming, Gail Fornarolo, Lefawn Wilson, Jason Alexander, Keshawn Minors, and David Tyrell, and executive chef at the Bank of Butterfield and team coach Chris Malpas.