Cavendish Farms Sponsors Third Annual Culinary Competition

Cavendish Farms recently hosted the third annual Cavendish Culinary Competition in partnership with the Culinary Institute of Canada in Charlottetown, Prince Edward Island. The event challenged culinary students from Holland College to create unique dishes that blend two cultural influences.  

Students started by submitting written proposals that detailed their proposed recipes. The top six contestants were selected to present their dishes to a panel of expert judges.  

Prizes were awarded to the top three entries, showcasing the students’ culinary creativity and technical skills. 

 
First Prize | $2,000 | Melanie Wood  

Melanie Wood, a two-time first-prize winner, impressed the judges with her original creation, Cornish Empanadas featuring Cavendish Farms’ Freshcut Russet Diced Potatoes.  

Second Prize | $1,000 | Gitansh Ahuja & Pargat Singh 

The second-place prize went to Gitansh Ahuja and Pargat Singh for their dish, Chicken Pot Crunch. This creation included a crispy golden potato cup made with Cavendish Farms Clear Coat Shoestring fries.  

Third Prize | $500 |Rémi Ouellette & Maggie Drover  

Rémi Ouellette and Maggie Drover earned the third-place prize for their original dish,Kafta a la Bandera. This meal consisted of spiced lamb patties layered with sliced poblano peppers and Cavendish Farms Potato Dollars, all covered in salsa roja and garnished with parsley and a lime wedge. Kafta a la Bandera is a unique combination of Mexican and Palestinian cuisines, all rolled into a single dish. 

This year's competition provided an excellent opportunity for students to hone their skills, push creative boundaries and gain valuable experience. Cavendish Farms’ continued sponsorship highlights the company’s commitment to supporting culinary education and innovation. 

Congratulations to all participants for their outstanding contributions to this year’s event and a special thank you to the esteemed panel of judges from P.E.I.’s culinary community: 

•  Chef Antonio Huyler | Executive Chef, Gillis Lodge 
• Chef Eliott Senechal | Product Developer, Canada’s Smartest Kitchen 
• Chef Lucy Morrow | Head Chef, The Brickhouse Kitchen and Bar
• Chef Mark Corrigan | Research Chef, Cavendish Farms 
• Melanie Williams | Senior Innovation Manager, Cavendish Farms