Cavendish Farms Celebrates Fourth Annual Culinary Competition

Cavendish Farms proudly hosted the fourth annual Cavendish Culinary Competition this winter in partnership with the Culinary Institute of Canada in Charlottetown, Prince Edward Island. This year’s theme—Generation Z—challenged students to think boldly, creatively, and with a future-forward lens, reflecting how the next generation is reshaping the culinary landscape. 

This year’s theme—Generation Z—challenged students to think boldly and creatively about how Cavendish Farms products could be reimagined for the future of food, inspiring innovative recipes that reflect the evolving tastes and preferences of the next generation and showcase the versatility of Cavendish Farms’ offerings within the competition. Why Gen Z? Gen Z includes those born between 1993 and 2005. Within the next five years, they are expected to become the most frequent visitors to restaurants. Understanding what resonates with this audience is critical for future menu development. 

Since partnering with Holland College to establish Canada’s Smartest Kitchen in 2008, Cavendish Farms has worked closely with Holland College to advance food innovation on Prince Edward Island. Together, the two organizations support applied research, product development, and hands‑on culinary learning through a state-of-the-art test kitchen and pilot production facility. 

This collaboration helps inspire young chefs and provides them with real-world opportunities to explore how Cavendish Farms products can be reimagined for modern consumer preferences—especially those driving Gen Z’s adventurous approach to food. 

This year’s challenge invited Holland College culinary students to create dishes that resonate with Gen Z tastes, encouraging creativity across flavor, format, and presentation. Students began by submitting written proposals outlining their recipes, with six finalists advancing and being judged by a panel of industry and community experts. 

The competition continues to serve as a platform for skill-building, innovation, and community engagement, giving students the opportunity to test ideas, refine techniques, and build confidence in a professional culinary environment. 

1st Place Kevin Jenkins - Onion Ring Banh Mi (Tempura Onion Rings) 

The Onion Ring Bánh Mì is a vegetarian re-interpretation of a globally recognizable sandwich, using Cavendish Farms Crispy Tempura Onion Rings as the star of the show. 

2nd Place Evangeline Liu - Global Street Potato Burger (Garlic & Rosemary Wedges, Clear Coat Sweet Potato Fries) 

This dish combines a classic beef burger topped with Cavendish sweet potato fries, accompanied by Guizhou-style Cavendish Herb and Garlic Wedges. 

3rd Place Allison Harvie - Potato Toast (Cavendish Patties, Freshcut Dice) 

Cavendish Hashbrown Patty topped with the warm potato salad, and a soft poached egg drizzled with hollandaise sauce and topped with fresh chives and pickled red onion for garnish. 

Each year, the competition strengthens Cavendish Farms’ connection to the local community and highlights the company’s commitment to supporting culinary education. The event continues to empower students to think creatively, explore food as both an art and a business, and consider how Cavendish products fit into evolving culinary trends driven by today’s youth. 

Cavendish Farms looks forward to continuing to grow this competition, deepen engagement with students, and champion the creative and innovative chefs who will shape the future of foodservice. 

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 Mark Corrigan, Research Chef at Cavendish Farms 

• Owen O’Brien, Food Safety Manager at Cavendish Farms 

• Chef Ross Midgely, Program Manager - Culinary, Hospitality and Tourism at The Culinary Institute of Canada 

• Chef Christine Murnaghan, Chef at Gallants & Co. 

• Chef Andrew Smith, Product Developer at Canada’s Smartest Kitchen 

• Chef Aaron Smith, Executive Chef at Piper’s Restaurant & Patio