The Garland Canada Culinary Competition Is More Than a Contest. It’s a Career Accelerator.

By MENU Magazine

October 3, 2025

Online Exclusive

Encourage your culinary stars to take their place live on stage at RC Show 2026.

For chefs, the real test doesn’t come in the quiet rhythm of prep—it happens under bright lights, against the clock, with an audience watching every move. That’s the kind of career development the Garland Canada Culinary Competition delivers.

At a time when the hospitality industry is battling to recruit and retain talent, this competition has become a catalyst. It doesn’t just showcase technique; it surfaces creativity, resilience and the untold potential of culinary and hospitality careers. And it’s a platform operators should be pushing their top talent to seize.

“It has been such an honour to watch the Garland Canada Culinary Competition grow year after year,” says Jasmine Baker, RC Show Culinary Curator, who has seen the event continuously evolve into a launchpad for the next wave of chefs. “The energy, passion, and enthusiasm that take the stage are truly inspiring. This competition is more than a showcase of skill — it’s a platform that creates opportunities, particularly for women and BIPOC chefs, giving them a rightful place on stage and a stronger shot at recognition in our industry.”

And it’s working. In 2026, the first, second, and third-place winners were all women, a fact Garland Canada, Restaurants Canada, and Baker herself are proud to acknowledge. “To the young chefs out there: I encourage you to apply, step up, and challenge yourself—this stage is for you. And to leaders across the industry: I urge you to support and encourage the shining stars on your teams to take this leap.”

The Dishes That Changed Everything

For Maya Petten, Chef de Cuisine at The Merchant Tavern in Newfoundland and 2025 first-place winner, the competition stage became a place to bring her story to life. “The dish I created was deeply personal and rooted in my Newfoundland heritage,” she says. She plated snow crab alongside tri-tip steak, fennel, and mozzarella—a dish that became both a nod to her late father, a crab fisherman, and a showcase of an ingredient that’s as emotional as it is profitable.

“Snow crab always brings back memories of my dad and I shucking and eating crab for hours. Being able to use it in this dish felt like a quiet nod to him, and I know he would have been so proud.”

For Petten, it was about proving that food can carry cultural weight while also driving business results. “I loved how the plate brought a story to life and showed that an ingredient like snow crab can not only create deep emotional connections but also drive strong profitability on a restaurant menu.”

Tia Huszczo, Chef de Partie at Spencer’s at the Waterfront in Burford, Ontario, walked away from her second-place finish with a new sense of what’s possible. “What I loved most about the Garland Canada Culinary Competition was the energy. It was electric, supportive and filled with passion,” she recalls. “It wasn’t just a competition; it was a platform for personal and professional growth. I loved that it encouraged creativity—we had the freedom to explore, innovate, and really let our individual styles shine.”

Even when faced with unexpected challenges—like no running water at her station—she leaned into the lesson. “In any high-pressure kitchen environment, things rarely go exactly as planned, it is important to stay focused and adaptable in the moment.”

For Shai-Ann Tyson, Executive Chef at The Balmy Beach Club and 2023 competition champion, the experience was less about the dish and more about mindset. “The Garland Canada Culinary Competition proved that challenges create growth. It gave me confidence, connections, and a vision of how limitless a culinary career can be. Competing pushed me beyond my limits and reminded me why I love this craft.”

What she walked away with was perspective. “The experience transformed my career and my mindset. It showed me that with drive and creativity, the culinary world has no boundaries.”

Invest in Talent to Boost Retention

Live competition elevates and galvanizes the industry. Chefs return sharper, inspired, and more confident, with skills and stories that add value and pride to the kitchens they represent. For operators, recognizing your top talent by encouraging them to compete is an investment in culture, brand, and long-term talent retention.

For the industry as a whole, competition and recognition sends a message: hospitality is not just a “stepping stone;” it’s a future worth chasing.

Send your best and brightest to compete at RC Show 2026.