Assiniboine College Students Claim Gold at National Cooking Contest

Assiniboine College culinary arts students Alicia Decosse and Presley Kuharski have achieved national recognition by winning gold at the 2025 Cooks the Books competition held in Toronto. This prestigious event, sponsored by Canada Beef, celebrates the skills of new student chefs from across Canada and showcases their culinary talents.

The competition took place last week and marked a significant achievement for Assiniboine College, as it is only the second time the institution has secured a gold medal in this event’s history. Decosse and Kuharski earned their place in the national competition after triumphing in an internal qualifier at the college, travelling from their home in Brandon to compete against top culinary talents across the country.

Decosse reflected on their journey, stating, “We honestly went there not thinking we’d win. We just wanted to go for the fun and the experience.” Kuharski echoed this sentiment, adding, “We’re a small-town school. We really just thought it would be very cool and fun. We went in with absolutely no expectations.”

Their winning dish, a Birch Wasabi flat iron steak accompanied by a Kimora rice cake and butter-braised carrots, impressed the judges under the theme “Global Flavours Grow in Canada,” which encouraged participants to explore the impact of international cuisine on Canadian food culture. The competition’s fast-paced format split teams into two heats of four, testing their speed, technique, and teamwork.

“Our communication in the kitchen is seamless,” Decosse noted. “We just know what the other needs. We do the kitchen dance — and never trip over each other.” Their chemistry proved pivotal when they were announced as the winners, a moment that left them both emotional. “We both started crying,” Kuharski recalled. “Not just a little bit — it took a while to calm down.”

The accolade was presented by renowned Canadian chef Anna Olson, who added an extra layer of excitement to their victory. “She hugged me, and I just started crying,” Decosse shared. “It was crazy. I can’t even explain it.”

In recognition of their achievement, Decosse and Kuharski received various prizes, including a chef-curated prize pack from CookUp, a selection of kitchen tools, and a $3,000 educational bursary. All competitors also left with a Canadian Beef wood carving board, a one-year membership to the Culinary Federation of Canada, and kitchen items from Taste Canada partners.

Their coach and chef-instructor, Rebekah Roberts, praised the students for their focus and dedication. “The moment they got food in their hands, instant focus dialled in,” she explained. “I knew they’d be in the top three. When silver was announced, I knew we had won.”

The previous gold medal for Assiniboine College was awarded in 2018 to students Kaitlin McCarthy and Jessi Coulter. McCarthy, now an educational assistant at the college, expressed pride in the current winners, stating, “These two have the same dynamic Jessi and I had. They work like a true partnership — barely speaking, never clashing, always supporting each other. They just have it.”

Both Decosse and Kuharski attribute their passion for cooking to family traditions. Kuharski fondly remembers cooking with her mother and grandparents, while Decosse started baking with her grandmother at the age of two. Both students, now 19, plan to pursue Red Seal certification and dream of launching their own food businesses after graduation, with Decosse aspiring to open a café in St. Rose and Kuharski aiming to start a catering company.

Their culinary training has not come without challenges. Kuharski acknowledged that coping with anxiety and adjusting to life in Brandon after growing up in Minnedosa were significant hurdles. “Culinary training helped me build resilience,” she said. Decosse added that the competition preparation taught her valuable time management and life skills applicable beyond the kitchen. “Hard work does pay off,” she asserted. “This win makes me feel like I’m getting somewhere.”

Roberts highlighted the importance of their victory for the college’s culinary program, noting that it demonstrates Assiniboine College’s ability to compete 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 stated.

As graduation approaches in April, Decosse and Kuharski plan to continue participating in professional-level culinary events in Winnipeg and beyond. For now, they are relishing their recent triumph. “We didn’t expect it,” Kuharski said. “But we’re so proud we brought gold home.”