Escoffier Society of Toronto Culinary Salon 2009 Winners and Awards



    TORONTO, April 15 /CNW/ - The Escoffier Society of Toronto Culinary Salon
Toronto, presented by the Egg Farmers of Ontario was held for the first year
at the CRFA show March 8-10. Located right beside one of the main stages, over
the three days were:

    
        1. A professional's day
        2. A novice's day
        3. An egg competition day, consisting of
           a. A novice "All Day Breakfast Challenge"
           b. A professional "Casual Dessert Challenge"

    Top winners and awards over the three days were:

        1. Professional Best in Show - Elizabeth Rumebe for Wedding Cakes
        2. Novice Best in Show - Parminder Gill for Individual Plated Entrees
        3. First Place, Professional Casual Dessert Challenge - Piyarathne
           Jayakody
        4. First Place, Novice All Day Breakfast Challenge - Andrew Malarky

    Photos from the three days and a complete listing of results are posted at
www.escoffiertoronto.com
    

    Competitors came from all types of education institutions and
establishments, including George Brown, Humber, Liaison College, Senator,
Fuzion, King Edward, Ruwan's Cake Art, and Private Golf Clubs
    "Our organization and competitors were excited to be part of the CRFA
show this year, showcasing Toronto's talented chefs", says Tim Belanger,
president of the Escoffier Society of Toronto.

    About The Escoffier Society of Toronto

    Founded in 1960, the Escoffier Society of Toronto is a nonprofit
organization dedicated to the promotion of professional chefs and cooks. The
focus of our organization is to bring a greater awareness of our craft to the
general public as well as inspire culinarians to achieve the highest standards
of excellence in the culinary arts.
    By keeping its members abreast of new developments, products or fashions
that take place in our constantly growing trade, it ensures the constant
evolution of Canadian culinary arts in the Greater Toronto Region. Providing
culinary excellence for its stakeholders, the chef and cook members, through
their Association, ensure proper liaison with the media, corporations,
associates and consumers.
    The Escoffier Society of Toronto is a proud member of the Canadian
Culinary Federation (CCFCC), The World Association of Chefs' Societies (WACS)
and the Canadian Restaurant Foodservice Association (CRFA).

    About The Egg Farmers of Ontario

    The Egg Farmers of Ontario (EFO) is a non-profit organization that
represents more than 400 egg and pullet farm families. EFO works to ensure
that consumers have access to safe, reliable and reasonably-prices eggs with a
fair return to the farmers. Eggs are a nutritious, delicious and versatile
option for any meal occasion. www.getcracking.ca





For further information:

For further information: Culinary Salon Participation and Competitions:
Chef Tim Belanger CCC, President, president@escoffiertoronto.com, (416)
704-6044; Media Inquiries: Chef Sara Harrel, Vice President, Marketing & PR,
vpmarketing@escoffiertoronto.com, (416) 200-5097; Hi rez photos available.

Organization Profile

THE ESCOFFIER SOCIETY OF TORONTO

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