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Members of Culinary Youth Team Canada (CYTC) have excelled in international competitions recently, which bodes well for their upcoming participation in the Culinary Olympics taking place in Stuttgart, Germany, in February.
The team, which includes graduates from The Culinary Institute of Canada and other culinary schools across the country, brought home the Michel Bouit and Thomas Macrina Memorial Trophy from Kansas City earlier this week, where they were engaged in a friendly competition with the Junior Culinary Team USA. Both teams will be competing in the Culinary Olympics, and the competition was a way for them to foster collaboration between teams from the Americas.
Kevin Boyce, lead coach for CYTC, said the competition gave the team valuable information on how to move forward leading up to the 2020 Culinary Olympics in Stuttgart Germany in February, and confirmed that their training is on the right track to get to the podium in Stuttgart.
"This competition gave our team the opportunity to present our menus to a panel of national judges. The competition was intense, and it was a wonderful learning opportunity for us,鈥 he said. 鈥淲e thank Team USA for organizing the competition. 聽Culinary Youth Team Canada was humbled to receive the trophy, and we will cherish the friendships we formed." ~ Lead Coach Kevin Boyce
Earlier in the month, team members Chelsea Hoeppner and Ryan Llewellyn competed in The Nations Cup, an “Iron Man” style black box competition, in Grand Rapids, Michigan. They finished with six gold medals and one silver, including a best of show and placed second overall, just behind Mexico. This year, the Nations Cup committee presented a new award for the team that shows kindness, friendship and professionalism toward their fellow competitors. Chelsea and Ryan were the first ever to win this award, which was created by the Scottish Chefs Association and Chef Angus Campbell.
In addition to Chelsea Hoeppner and Ryan Llewellyn, Culinary Youth Team Canada includes Logan Rafuse, Raymond Mock, Leah Patitucci, Stefanie Francavilla, Sydney Hamelin, Jacob Ryan Brandt, and Korae Nottveit.
The team is back in their training kitchen at The Culinary Institute of Canada. For more information about Culinary Youth Team Canada, visit or .
In this picture: Culinary Youth Team Canada members Ryan Llewellyn and Chelsea Hoeppner with Kevin Boyce, the team’s lead coach, at The Nations Cup in Grand Rapids, Michigan.
For more information about this release, please contact:
Sara Underwood, Media and Communications Officer
Tel: 902-566-9695
Date: Thursday, October 31, 2019
