Fleming College

Fleming College culinary students came home with four medals from the Ontario Technological Skills Competition held last week in Waterloo, May 5-7. The team competed in three categories – Restaurant Service, Baking, and Culinary Arts. In the Restaurant Service category, Mandy Cox, a Culinary Management graduate, won the silver medal and Alicia Ricci, a first-year Culinary Management student, took home the bronze medal. Ms. Cox will represent Ontario in the Restaurant Service category at the Canadian Skills Competition in Calgary, Alberta, May 25 to 28.In the Baking category, Amanda Moss received a silver medal and Erin Oudyk, a first-year Culinary Management student, won bronze. Ms. Moss, a Culinary Management and Apprenticeship program graduate, previously won a gold medal in the Culinary Arts category at the Ontario Skills Competition in 2006 and placed fifth nationally that year. Other Fleming College team members included Jessica Alderton in the Culinary Arts category and Amanda Weare in the Baking category. The team was led by Chef Steve Benns, Chef David Hawey, and Chef Sylvie Provost, all faculty members within Fleming’s cluster of culinary programs. “I am very proud of all the competitors from Fleming College. Their professionalism, adaptability to change, and overall commitment to their contest of choice illustrates that they took the most out of their education here at Fleming College,” said Chef Benns. “We had six students competing in three contests with nine medals up for grabs.“ Bringing home four medals in two contests proves Fleming College is a leader in the Hospitality and Tourism sectors of the market. Good luck to Mandy in Calgary going for the gold medal.” “The students performed well in a stressful environment. They showed a high level of commitment to the industry by staying positive and adapting well to every change that was thrown their way. I am very proud of both competitors for the professionalism they showed at the event. Mandy is practicing hard for the Canadian Skills Competition in Calgary next week, going for the gold,” said Chef Provost. “All of the competitors from Fleming College did an exceptional job. Working with new equipment on the floor of an ice pad, with thousands of people watching, puts the competitors to the test. Erin cannot wait to go back to the skills competition for baking again next year. Congratulations to all competitors for the valuable skills they mastered,” said Chef Hawey. The Restaurant Service competition evaluates the competitor’s applied skills and knowledge in the performance of restaurant service duties, and provides feedback to the competitor to increase their level of customer service. It also serves to expose the competitor to the demands of both the Front of the House (FoH) and the Back of the House (BoH) and the importance of their position within the establishment. The competitor is provided with an opportunity to develop a true appreciation for the skills necessary to be a server. This category evaluates the professional culinary skills of competitors by having them cook hot and cold dishes in accordance with established trade rules. It also presents the visiting public with a view of the trade, and shows new culinary trends. The Baking competition evaluates each contestant’s preparation for employment and recognizes outstanding students for excellence and professionalism in commercial baking. For more information on the competition, visit www.skillsontario.com

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For more information: Laura Copeland, Communications Officer, 705-749-5530 ext. 1370 or copeland@flemingc.on.ca