The Canadians competed in Erfurt, Germany, during the Oct. 5-10 event.
At the World Culinary Olympics, the national team — comprising five members, one backup member and one manager — strives to obtain the highest number of total points to win best overall. They use the indigenous foods and flavours of their home country, and are judged in two competitive categories: Restaurant of Nations Hot Competition (66 2/3 points) and Cold Display Table Competition (33 1/3 points).
In the hot kitchen competition, team members are scrutinized as they prepare an elaborate three-course dinner for about 100 people in five hours. For the cold platter contest, the display is cooked, built and plated during the 24 hours leading up to judging. Chefs prepare dozens of tiny sculptural dishes, which are then glazed and painstakingly placed on beautiful platters. The tables must be set up in the exhibition hall by 7 a.m. on competition day.
Out of 35 national teams, Canada was awarded one of only four gold medals for the Hot Kitchen contest, with the third-highest score, and scooped up a silver for the Cold Platter Display contest, the Canadian Culinary Federation said on its website.
Canada's junior national team received silver for Hot Kitchen and Cold Platter Displays, and placed eighth overall. There were also regional teams competing from across the country.
Team Canada is made up of chefs from across Canada who have exhibited excellence in culinary skills and are chosen by their peers to represent the country. They are volunteers who participate in team activities on their own time.
The World Culinary Olympics is the world's largest professional competition for chefs and pastry chefs. Held for the first time in 1900, the contest takes place every four years.
Who were the others in the top 10 at the World Culinary Olympics?