The 7th Nation's Cup Competition was hosted at GRCC's own Secchia Institute for Culinary Education - Harrison DiCocco
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(Left to right) Barbados chefs D'Sean Miller and Kiara Riley waited with anticipation for the mystery basket ingredients to be announced - Harrison DiCocco
(Left to right) U.S. chefs Kaylee Mulder and Ally West barnstormed ideas for their entree in their opening moments - Harrison DiCocco
Italian chef Christiano Calisi measured and sliced into a thick hunk of split venison saddle - Harrison DiCocco
Mexican chef Valeria Chanona expertly trimmed her venison without wasting a move - Harrison DiCocco
The cameraman caught Italian chef Rocco Di Fons deep in concentration - Harrison DiCocco
Canadan chef Tracy Wildrick carefully selected the perfect cut of venison - Harrison DiCocco
Christiano Calisi took his time with the butcher's twine, ensuring he tied his venison just tight enough - Harrison DiCocco
Rocco Di Fonso pureed yellow peppers into an appetizing paste - Harrison DiCocco
Canadian chefs Tracy Wildrick and Isabelle Chevarie performed a quick flavor check before continuing on with their dish - Harrison DiCocco
Scottish chefs Sadie Collie and Thomas MacNeil took a side by side approach to preparing their entree - Harrison DiCocco
Mexican chefs Fernanda Hernandez and Valeria Chanona worked opposite each other to maximize space and maintain communication - Harrison DiCocco
D'Sean Miller worked on the perfect sauce for his venison - Harrison DiCocco
(Right to left) D'Sean Miller and Kiara Riley checked in with each other between working on two parts of the entree - Harrison DiCocco
Christiano Calisi speedily cut a baguette into thin slices to toast as a garnish - Harrison DiCocco
(Left to right) chefs Valeria Chanona, Fernanda Hernandez, and Isabelle Chevarie shared the industrial sized stove top - Harrison Dicocco
Rocco Di Fonso strained his cooked venison from the pot he cooked it in - Harrison DiCocco
Christiano Calisi rushes to throw olive oil on his thinly sliced bread for a final garnish - Harrison DiCocco
US chef Kaylee Mulder had one last moment before she would know if her venison was perfect or ruined - Harrison DiCocco
Thomas MacNeil zoned entirely into his art - Harrison DiCocco
Kaylee Mulder and Ally West prepared the finishing touches to their dishes - Harrison DiCocco
Christian Calisi carefully drizzled his final sauce onto his entree - Harrison DiCocco
Isabelle Chevarie and Tracy Wildrick made their final adjustments - Harrison DiCocco
(Center) Angus Campbell, a GRCC teacher since 1991, critiqued Christian Calais's dish - Harrison DiCocco
All the contestants' final dishes - Harrison DiCocco
The audience also got a taste of the dishes - Harrison DiCocco
