CCFCC Emergency Response Team Cook-off Gala

CCFCC Emergency Response Team Cook-off Gala


Date: May 1st 2016

Location: Carleton University, resident commons (3rd floor)

Time of event: 5:30pm (cocktails) 6:30pm (first service)

Estimated guests: 200

The Wellness Soldier has been selected as the “Military” team Chef for the CCFCC Emergency Response Team Cook-off Gala!!  For tickets to this amazing Event please Click HERE.  To learn more about the CCFCC and CCFCC Ottawa

There will be four teams competing in the CCFCC Emergency Response Team Cook-off Gala are RCMP, Paramedic, Fire, and Military as well as a non competitive dessert station. Each team will have four members, one chef and one junior member (junior arriving at noon on May 1st to assist).

There will also be an award for the best set up booth…we need to get a storsey (Supply Tech) on the team to help us outfit and win the booth award 🙂

CCFCC Emergency Response Team Cook-off Gala


The teams will decide amongst themselves when they will start on the day of and their necessary prep with Chef Janik, Executive Chef for Carleton University Food Services.  The CCFCC Emergency Response Team Cook-off Gala chefs of the 4 teams drew proteins for each course for each team (see below).

Both courses are to be small portions, if every guest is to enjoy each station it is important that the servings are small. Both the appetizer and the main course will be served on plates that are 6”.

There will be a preliminary judgement before the event begins, at 4:30pm.  Each judge will taste both dishes from all the teams and make their decisions. Then during the course of the gala, the guests will submit their ballots for the people’s choice award. Each team is granted the below ingredients (chosen randomly from a draw in today’s meeting on March 24th).

Each team will also be granted $100 cash to purchase ingredients that will separate themselves from the other teams. Each team is also required to make ONE vegetarian option (for guests only), they should have 20-30 servings prepared. The teams may use as many or as few of the ingredients that they have been granted, there is no judgement based on how many ingredients they choose to use.

Each team will be judged on:
  1. Booth décor and team attitude, booth decor should be representative of the team (5 points)
  2. Presentation and appearance of plate (5 points)
  3. Taste and aroma(10 points)


Chef Cody Lindsay & the Military Team’s Ingredients;
Appetizer Protein:

Chicken Thighs or Chicken Breasts (Depends on the donation)

Main Course Protein:

Trout Filet

 Other Raw Ingredients to use:
  •  Sun Choke
  • Heirloom Tomatoes
  • Shallots
  • Garlic
  • Spinach
  • Micro Greens
  • Kohlrabi
  • Cornmeal

The Wellness Soldier

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