Culinary Institute of Canada set to represent the nation at the 2020 IKA Culinary Olympics

Joerg Soltermann (L), Team manager and Logan Rafuse, captain of the Canada culinary youth team. The Culinary Institute of Canada will represent the nation at the IKA Culinary Olympics in Germany, this February. Yakosu Umana photo.

By Yakosu Umana

Jan. 20, 2020

“Hot,” the woman yelled.

“Hot.”

“Hot.”

As she moved through the room carrying a steel bowl, her teammates made way, each of them armed with knives, spatulas and graters.

Whether it was slicing braised octopus, stirring up a mango puree, or chopping broccoli, the whole team was laser-focused on the task at hand.

The only one without something in his hand was Logan Rafuse, who oversaw all the work.

It was just a practice, but Rafuse knew it would be no different when it was time for the real thing.

This February, he will lead Canada’s youth team as captain at the IKA Culinary Olympics in Germany.

It’s not his first time. He represented the team at the 2018 Culinary World Cup in Luxembourg.

Having a leadership role this time makes things a bit stressful, but rewarding, he said.

“A lot of people are looking up to you, you got a lot of eyes on you expecting the best at all times.”

“I’ve been able to guide the people that are on the team right now and sort of nurture them and their abilities to be the best they can be for Germany.” 

Team uniforms. Yakosu Umana photo

This year’s nine-member team consists of three Holland College alumni and others from several culinary institutes across Canada.

They only have a month left till they head to Germany to compete.

“We’ve spent the first half of 2019 preparing the menu’s, and the second half doing practice after practice to get the food fine-tuned and the team fine-tuned,” Rafuse said.

Team manager, Joerg Soltermann has organized several practice dinners for the team.

The team prepares three-course meals for 60 guests.

“Sometimes we get a popular vote (of the best meal) with people clapping,” he said

“We encourage to people write down comments to see if they validate what we do.”

The main event at the culinary Olympics will have a similar setting.

Each team must prepare a three-course meal for 60 judges in five hours, and a buffet for 12. 

“Everything has to be brought in raw, nothing can be cut or prepared,” Soltermann said.

Regardless of the outcome, the journey to the Olympics has been well worth the effort, Soltermann said.

“The stuff that they learn, and the organizational skills they walk away with after is going to be a lifetime of benefit to them.”

The team has their next practice dinner at the Culinary Institute of Canada on Jan.20. Ticket are $25.

The IKA Culinary Olympics will take place from Feb. 14-19.