|SAIT Grad Goes Global|
|Friday, 20 November 2009 17:29|
CALGARY — Don’t let SAIT Polytechnic graduate, and Olive Restaurant first cook, Stephanie Schnepf’s age fool you; while she’s only 22, she’s already gaining serious culinary cred.
Schnepf’s award-winning menu included: crispy-skin black cod with a black cod sausage, fennel rissolet and a tomato-fennel emulsion; pan-seared rabbit loin with a confit rabbit leg and goat cheese potato pave, parsnip purée, chanterelle mushrooms and a rabbit jus; and dark chocolate bavaroise with a hazelnut sable and a strawberry coulis.
“I think the biggest challenge is not letting your nerves get the best of you, says Schnepf. “If you have prepared correctly, you know what you need to do. Another big thing is to stick to what you know. Don't bite off more than you can chew because time is against you.”
Schnepf now moves on to represent Canada at the 2010 Concours International des Jeunes Commis Rôtisseurs Competition in Helsinki, Finland next September.