[music plays throughout]
[David Bakker]
We are a team comprised of students,
staff,
and alumni from Humber College.
We're going to compete
in the Culinary Olympics
in Erfurt, in Germany,
the IKA,
um, which is one of the biggest 
culinary competitions in the world.
We have been practicing now 
for about a year and a half.
[James Bodanis]
It's 3,000 competitors,
40 nations competing head to head 
over a four day competition.
And, uh,
they'll be 60 regional teams,
15 per day, you know,
vying for one gold medal.
[Annalisa] Being a part of team Humber,
we've come a long way.
We've been practicing 
for quite a while now.
I'm really looking forward to going 
to Germany in the next few weeks,
and I think it's gonna be 
a great learning experience.
[Kire Boseovski] 
I am very stoked for my first Olympics.
Uh, very excited,
uh, very, uh, stressful,
but, uh, you know,
excitement overcomes that,
and, uh, happiness
of actually being there
and doing it 
is a whole other thing.
[Alysha] 
It'll be an eye opener
to how other people in the world 
see their food,
and how they plate,
and other dishes.
[Jonathan Wu] It's nice to be able 
to get out of the kitchen,
like, cooking kitchen,
and just do something 
like this sometimes,
'cause it's different.
[James] We wanna be out there,
we want our,
you know, the industry to know
that we have capable chefs,
uh, of training students,
and at a world level.
And, uh, that's why we compete.
[Jonathon] It definitely felt great 
to win gold at the Culinary Olympics.
You know, we've been pushing through 
for a year and a half of hard work,
uh, commitment into this.
Um, and as you can tell,
you know,
the results of winning gold,
uh, definitely showed.
Um, and, you know,
 us as a team,
this really puts our,
uh, careers forward,
something that we can bring with us 
to the future.
[Kire] For the school's reputation,
it shows that the school's going 
over and above,
and showing that we do, um,
put ourselves forward i- into,
over and above 
just the industry itself,
and going to those extra competitions,
extra things,
it shows that we're, uh, we're here,
and we're involved as much as possible.
[Rudi Fischbacher] I think Humber 
 has a deep, uh, history of competing.
Uh, we start off early
in the training of the students
when it comes to
an internal Iron Chef competition
we have at the end of the semester,
where we have 
first semesters
and third semesters.
So we get 
that culture of competing,
showing their skills,
honing their skills.
[Jonathon] 
So the, the experience in Germany
was, uh, definitely intense,
insane.
Um, uh, just, you know,
putting out those products,
everything has to be different,
portioned properly.
It's weighed out by the judges.
It's, it's, honestly,
i- it's over and beyond down there.
[David] You do it,
you get in the moment,
you think, "Why am I doing this?"
And, "I'm never gonna do this again."
You put it out,
you torture yourself,
and then a week later,
you're like, "Okay, let's do it again."
[James] Our students 
are getting first-hand training.
We have outside chefs 
working part-time here,
cutting edge,
different restaurants around the city.
They're learning 
the latest techniques.
Uh, we give our students
the, the, you know,
the right information,
and the right training 
to go out into the workforce
and be successful.
[Rudi] So that's part of our thing,
that we really differentiate ourselves 
to give them real world skills 
from the classroom,
apply them to a job,
an- and, also,
having the opportunity 
every four years 
to go to Olympics is, is great.
Uh, last time,
we were in 2008 as a team,
uh, and getting gold this time around 
was very special.
Uh, and this is one of those things 
that we really,
uh, you know, cherish,
uh, for many, many years.
[Jonathon] 
And, you know, this is great for me,
this is great for my career,
really puts me, uh, over the top –
especially for employers,
they look at stuff like this, you know?
And the teachers here 
really do care about their students.
And not a lot of schools 
are willing to take that extra time,
and, uh, put that commitment 
into their students.
And that's what I probably 
love the most about Humber.
[music fades out]
