The three Nestlé Professional and Minor’s Cook-Off Challenge participants with their cheques

Her cooking station kept losing power, but that didn’t stop Dacyion Reid from turning in a winning dish.

Reid, a first year Culinary Management student, won first prize in last week’s Nestlé Professional and Minor’s Cook-Off Challenge held at Humber.

For a $1,000 prize, Reid prepared cilantro lime shrimp with Mexican cauliflower rice. Her competitors, second year Nutrition and Healthy Lifestyle Promotion student Lais Donella and Samantha Simms, a second year Baking & Pastry Arts Management student, placed second and third respectively.

Donella prepared a vegetarian dish: bean and TVP (textured vegetable protein) patties with tabbouleh and cauliflower rice, while Simms made chipotle cajun grilled tiger shrimp with tomato & fig chutney, ginger and thyme bulgar pilaf, and charred broccolini and carrots drizzled with chipotle garlic oil.

Twenty-three Humber students applied for the competition by submitting recipes for consideration. One of the students who applied will get to join Nestlé’s customer development chef for a day at the company’s head office.

“This experience helps students think on their feet,” said Greg Howe, a Humber culinary professor. “Competition can be stressful, with a limited amount of time to complete recipes. In some cases it forces students to adapt to situations out of their control.”