Okanagan College Media Release - Aug. 2, 2007

Okanagan College, The Harvest Dining Room and all of Canada have reason to be proud: Shannon Roussel.

The 23-year-old Harvest chef and Okanagan College alumna won top honours in the Gladmat International Culinary Competition in Norway last week.

Roussel graduated from Okanagan College’s Advanced Culinary Arts diploma program this spring and went to work for The Harvest under the leadership of Executive Chef Paul Cecconi. Originally from Ontario, Roussel moved to Kelowna at age 20 to attend Okanagan College, her top choice of culinary colleges in Canada, for the opportunity to become a part of the vibrant culinary industry in the Okanagan.

After being chosen to represent Western Canada as head junior chef at the World Junior Culinary Exchange between Canada and Norway, Roussel was asked to captain Team Canada and compete in Norway’s Gladmat festival in the Young Chef Competition: Flirting with Seafood. Other nations represented in the Young Chef Competition were Singapore, France, Spain and Norway.

Prior to the competition, participating chefs were challenged to build an extensive menu using four main ingredients: Norwegian Salmon, Halibut, Red King Crab and Jarlsberg cheese. Roussel spent many long hours coming up with her menu; an infusion of Okanagan cuisine with a Norwegian twist.

Roussel’s award-winning menu consisted of two courses. Her first course was singled out by judges as being the top course in the competition – it was also Roussel’s favorite. To start the competition off right, Roussel created a dynamic first course: cherry semi-cured salmon, pickled beet-maple emulsion, jarlsberg spring cabbage and chanterelle crepe and granny smith apple-chervil salad.

The Harvest’s own Paul Cecconi was asked to help judge the event and accompanied Roussel to Norway. Though Roussel cooked alone at the competition, she credits Executive Chef Cecconi and the team at The Harvest for her success.

“I have received so much support throughout this process, especially from Paul,” says Roussel. “I was given free product to practice with, professional and emotional support and invaluable advice from my team, all of whom worked extra hours with me to ensure my success.”

“It was a very busy month prior to leaving for Norway and I admire Shannon for all the hard work she put into preparing for the competition,” says Cecconi. “For myself, it was an honour to accompany her and represent Canada.”

In addition to her work in pastry and garde manger at The Harvest, Roussel has a wealth of experience having completed a stage at Fresco and full-time apprentice work at The Grand Hotel, The Yellow House and Sunset Ranch.

Roussel was one of only four students to graduate from the College with a diploma in Advanced Culinary Arts this year. The new program aims to prepare students for a career in the food industry, focusing on food and wine pairing, business training and experience in restaurant administration.

“The training I received at Okanagan College prepared me well for my career,” says Roussel. “I would recommend it to anyone who is considering a serious career in this industry. I learned so much about the work that goes on behind the scenes from how to start up a restaurant to the laws behind the industry.”

“We are extremely proud to see Shannon represent our College, community and country at a competition of this calibre,” says Pat Dandeneau, manager of apprenticeship programs. “She is an extremely talented and motivated young woman who undoubtedly has a great career ahead of her.”