While we hope none of the competitors actually drop their gloves, we’re certain that your taste buds will take some tasty punches at this year’s Great Manitoba Food Fight (GMFF).
The 8th annual event, which Red River College (RRC) will host at Jane’s Restaurant on Saturday, May 3, will feature 10 entrepreneurial culinary competitors whose new food products will duke it out for $25,500 to help commercialize their enterprise.
RRC’s Culinary Arts students will also be getting in on the action with ten of our aspiring chefs competing for the Best New Recipe Award with signature dishes featuring the competitor’s products.
“Cooking is all about creativity and innovation and the functional food of tomorrow is the innovation of today,” said Keith Muller, Dean, RRC School of Hospitality and Culinary Arts. “Companies are always looking for new products that can be commercialized and taken to market. Entrepreneurs have the business expertise but chefs have the creative ideas. Combining the two parties through the Great Manitoba Food Fight is a natural fit.”
Over its eight year history the GMFF — which is put on by the province’s Manitoba Agriculture, Food and Rural Initiatives (MARFI) — has shown just how diverse and innovative Manitoba’s agriculture and epicurean section can be; past participants include a range of products from fireweed honey sourced in the north, to birch syrup from the Interlake, to prosciutto made from heritage hogs in Pilot Mound.
This year features a crop of ten budding food-based businesses from across the province whose artisanal, locally sourced products have been chosen based on their applications and business plan scores.
You’ll see and taste what Manitoba has to offer, from whole grain beer bread, to fish sausage, to ultra-creamy ice cream, while a panel of expert judges will decide who takes home gold ($13,000), silver ($8,500) and bronze ($4,000).
For the RRC School of Hospitality and Culinary Arts, which is housed in the Paterson GlobalFoods Institute, working with the GMFF this year was a perfect fit, as the partnership can only amplify Manitoba’s food production scene.
“The use of local and sustainable products is the philosophy of the School,” said Muller. “It is a major focus of our business plan to support local business and fuel Manitoba’s economy.”