Gordon Bell Kitchen Brigade brings home culinary title from Paris

Winnipeg School Division students have proven that their culinary talents are world-class.

Avery Van Solkema, Adetooni Adegoke, Cailyn Olshevski, Yevhen Zinchenko and Matea Thiessen-Unger of Gordon Bell’s Kitchen Brigade culinary program recently represented Canada at an international high school culinary competition in Paris, France, after winning the city, regional, and national Kitchen Brigade championships earlier this year.

At the end of June, the team defeated Collège Louis Nucera from Nice, France, in a culinary showdown held aboard a barge at the foot of the Eiffel Tower, earning the international title and capping off an extraordinary school year.

Reflecting on the victory in a recent interview with CBC Manitoba, team member Matea Thiessen-Unger said, "It's kind of unreal. It didn't really sink in that we won it all."

The competition challenged students to create a dish featuring one Canadian ingredient and one French ingredient. After seeing the available ingredients, teams had just five minutes to develop a plan and one hour to prepare, cook and plate their creations.

The Gordon Bell students delivered a beautifully balanced dish featuring pan-seared white fish, maple-glazed vegetables, tomato confit, sweet potato purée, beurre monté, spinach pesto and crisp potato chips. Canadian maple syrup and French olive oil and olives tied the two countries together on the plate.

The students were supported throughout the season by local chef mentor Patrick Royandoyan of Princess Auto and Human Ecology Teacher Benita Luey Goertzen, who leads Gordon Bell's Kitchen Brigade program.

"At the beginning of the year, this team set one incredibly ambitious goal: to earn the opportunity to compete in Paris," said Goertzen. “This experience wasn't just about the competition. It was the ultimate 'leaving to learn' opportunity, where they grew as chefs, teammates and young people while creating lifelong friendships and memories."

The competition was attended by Canadian Ambassador to France Nathalie G. Drouin, who watched the students compete and was impressed by their professionalism, skill and poise.

Beyond the competition, the team spent six days exploring Paris through food, history and culture. They sampled classic French cuisine, including escargot, beef tongue, pastries and fresh baguettes, while visiting iconic landmarks such as the Louvre, Sacré-Cœur, Notre-Dame and the Eiffel Tower.

Kitchen Brigade is a hands-on high school culinary program that teaches cooking techniques, nutrition, teamwork and leadership while introducing students to careers in the culinary arts and hospitality industry.

From Winnipeg to Montreal to Paris, these five Gordon Bell students demonstrated that with passion, preparation and perseverance, success has no borders—and that Winnipeg School Division students can compete with the very best in the world.