Farmers know the value of canola from the field, and culinary programs help translate that value to the plate, showing how it performs in everything from savoury dishes to baked goods. MCGA’s investment in culinary scholarships is helping to ensure canola remains a top-of-mind ingredient both today and in the future, securing demand for what you grow on your farm.
This winter, MCGA stepped into the kitchen with some of Manitoba’s brightest, partnering with culinary schools to showcase canola oil in new ways. Getting canola in the hands of up and coming culinary students plays an important role in building long-term demand for canola and strengthening its place in kitchens across Canada.
In January, students in the culinary program at Assiniboine College competed for two scholarships in a fast-paced cooking challenge. Their task: create both an entrée and a dessert using canola oil as the only fat. With just over an hour on the clock, students pushed their creativity and skills to the limit.
Judges, including MCGA’s Leanne Campbell and Carrie Livingston, alongside Chef Angela Chambers of Chez Angela, watched as students experimented with a range of techniques. From sautéing pork belly to poaching cod in canola oil, competitors demonstrated just how versatile canola oil can be in professional cooking. In the end, Nica Desamito earned first place, while Isabel Carter took home second.
In March, the spotlight shifted to Red River College’s professional baking program. Students competed for a single scholarship, each trying to stand out with unique recipes and strong technical execution. New ideas were explored, including plant-based baking, highlighting canola oil’s role in meeting a variety of consumer preferences. Judges Kayla from Sugar and Salt Bakeshoppe, Laura from Gato Bakery, Jackie Dudgeon-MacDonald, farmer and MCGA board member who also sits on our National Canola Marketing Program Steering Committee and Carrie Livingston from MCGA tackled the hard challenge of picking a winner.
One standout was a vegan brownie with marshmallow frosting, which earned an honourable mention for recognizing canola’s value in plant-based diets. The winning entry, came from Jaybird, who impressed judges with a beet galette. Their recipe showcased not only creativity but also well-executed recipe development research, pointing out that a flaky crust can be achieved using frozen canola oil, a technique highlighted on HelloCanola.com. The result delivered on taste, texture, and innovation.
Click here to see more...