Applications are now closed for the 2020 Regional Heat Competitions

May 2, 2020              Calgary Regional Heat Competition (Southern Alberta Institute of Technology)
May 11, 2020             Toronto Regional Heat Competition (George Brown College)
May 13, 2020             Montreal Regional Heat Competition (Pearson School of Culinary Arts)
May 15, 2020             Halifax Regional Heat Competition (Nova Scotia Community College)
May 24, 2020             Vancouver Regional Heat Competition (Dirty Apron Cooking School)
October, 2020           National Finals Culinary Education Week and Competition

Applicant Requirements:

  • Ages 30 and under (must not be over age 30 by October 31, 2020)
  • Must be working full-time with a professional kitchen
  • Must be a Canadian resident

To Apply, You Must Submit An Original Main Course Dish Recipe:

  1. Must only use the ingredients from the PANTRY LIST.
  2. Must serve 4 people
  3. Must be completed within 90 minutes
  4. Must include:
    • Ingredient List
    • Methodology
    • Timeline
    • Food Costing
    • High-Resolution Photo of the Completed Dish

See example recipe submission HERE.

Applicants will be selected by Chef David Hawksworth and Chef Chris Stewart, based on the following criteria:

  • CREATIVITY: a well-thought out dish and use of common table ingredients
  • ORGANIZATION: thoroughness of recipe package
  • TECHNICAL SKILL: practical method and timeline of work, as well as accuracy of costing based on market price

 

Applications for 2021 will open in January, 2021.