The team of two students representing Grand Rapids Community College and the United States of America were declared the winners of the 2017 Nations’ Cup International Student Culinary Competition in an awards ceremony on Saturday.
The awards ceremony was hosted at the Applied Technology Center at GRCC which followed dinner with courses from each of the six countries represented during the event. Team USA was represented by GRCC culinary students Ally West and Kaylee Mulder.
The Nations’ Cup is a biennial event which is structured like famous television show “Iron Chef.” Competitors from Barbados, Canada, Italy, Mexico, Scotland and the United States were presented with mystery ingredients and given a limited amount of time to turn them into five-star gourmet fare.
The first day of competition featured a series of appetizers, pasta and a fish/shellfish mystery boxes. The second day was comprised of wild game, poultry and dessert mystery boxes. The final day of the competition was the dinner which featured a six course meal, one course from each competing nation.
The competition was judged by an international team of culinary experts: Josef Huber from Austria, the executive chef at Amway Hospitality Corp.; Ian MacDonald from Scotland, executive chef for the St Andrews Links; Josue Villalvazo from Mexico, a chef at Instituto Culinario de Mexico in Mexico, and chef Angus Campbell from the United States and a retired GRCC culinary professor.
This year’s win marks Team USA’s second win since the event was founded in 2005, with a previous win in 2009 in the third edition of the Nations’ Cup.
West and Mulder were unavailable for comment.