Assiniboine College Chefs Secure Gold in National Cooking Contest

Assiniboine College culinary arts students Alicia Decosse and Presley Kuharski achieved national recognition by winning gold at the 2025 Cooks the Books competition held in Toronto. Their victory places them among the top new student chefs in Canada, marking a significant achievement for the college in this prestigious event.

The competition, organized by Canada Beef, took place last week and attracted participants from across the country. This win is particularly notable as it represents the college’s second gold medal in the competition’s history. Decosse shared that the pair earned their spot in the national event by triumphing in an internal qualifier at Assiniboine College, which allowed them to compete on the national stage.

Reflecting on their journey, Decosse said, “We honestly went there not thinking we’d win. We just wanted to go for the fun and the experience.” Kuharski echoed this sentiment, emphasizing their modest expectations, saying, “We’re a small-town school. We really just thought it would be very cool and fun.”

Their winning dish, a Birch Wasabi flat iron steak accompanied by a Kimora rice cake and butter-braised carrots, impressed judges under the competition’s theme of “Global Flavours Grow in Canada.” This theme encouraged participants to explore how international cuisines influence Canadian food culture.

The event featured a fast-paced, “kitchen battle” style challenge, dividing teams into two heats of four. Kuharski noted the effectiveness of their teamwork, stating, “We barely have to talk in the kitchen. We just know what the other needs. We do the kitchen dance — and never trip over each other.”

The moment their victory was announced brought an emotional reaction. “We both started crying,” Kuharski recalled, while Decosse added, “Not just a little bit — it took a while to calm down.” The experience was further heightened when celebrated chef Anna Olson presented them with the trophy, prompting Decosse to exclaim, “She hugged me, and I just started crying. It was crazy. I can’t even explain it.”

All competitors received prizes, including a Canadian Beef wood carving board and a one-year membership to the Culinary Federation of Canada. As gold medallists, Decosse and Kuharski also received a curated prize pack from CookUp, a professional chef knife, cutting boards, kitchen appliances, a gift card to The Keg, and a $3,000 educational bursary.

Their coach and chef-instructor, Rebekah Roberts, who prepared them for 10 to 12 weeks prior to the event, expressed her pride in their performance. “The moment they got food in their hands, instant focus dialled in,” she stated. Roberts felt confident that they would achieve a top-three finish and was thrilled when they secured gold.

The college’s first gold medal at Cooks the Books came in 2018, awarded to students Kaitlin McCarthy and Jessi Coulter. McCarthy, now an educational assistant at Assiniboine College, expressed nostalgia upon witnessing Decosse and Kuharski’s victory. She remarked, “These two have the same dynamic Jessi and I had. They work like a true partnership — barely speaking, never clashing, always supporting each other.”

Both Decosse and Kuharski attribute their culinary passion to family traditions. Kuharski recalls cooking with her mother and grandparents, while Decosse began baking with her grandmother at a young age. At 19, both students aim to pursue Red Seal certification and dream of establishing their own food businesses post-graduation. Decosse hopes to open a café in St. Rose, while Kuharski aspires to start a catering company.

They also confronted personal challenges throughout their journey. “Anxiety and adjusting to life in Brandon after growing up in Minnedosa were the hardest parts,” Kuharski admitted, noting that culinary training has helped her build resilience. Decosse emphasized that the competition preparation taught her valuable time management and life skills applicable beyond the kitchen. “Hard work does pay off,” she stated. “This win makes me feel like I’m getting somewhere.”

Roberts believes that their national gold reinforces the credibility of Assiniboine College’s culinary program, demonstrating that it competes effectively with larger urban institutions. “When you see your students performing on par with — and surpassing — big city schools from Toronto and Vancouver, you know you’re doing something right,” she said.

With graduation approaching in April, Decosse and Kuharski plan to continue competing at professional-level events in Winnipeg and elsewhere. For now, they are relishing their achievement. “We didn’t expect it,” Kuharski reflected. “But we’re so proud we brought gold home.”