From planning the menu with a team of chefs to using a decoy recipe on local TV to dealing with competition-day nerves, Brendan Kobzan knows how to win at cooking. The sous chef of Algonquin College in Ottawa recently led his team to the gold at the Ottawa Culinary Federation/Maple Leaf Foods/High Liner Foods/Ottawa Mission Culinary Challenge. The event highlighted the Ottawa Mission by featuring “mystery box” items that are typically donated and used by the ...

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