Bev Facey Community High Chef and Culinary Teacher Jennifer Steele-Watts stands next to Bev Facey students Levi Burdett and Kara Mah—along with their teammate Danica Edwards from Salisbury Composite High—who won bronze for the 2025 HSCC.
Sherwood Park, AB. — Elk Island Public Schools (EIPS) students from Bev Facey Community High, Salisbury Composite High and Vegreville Composite High cooked up winning dishes at the 18th annual High School Culinary Challenge (HSCC). The winners were announced Monday night, at the annual HSCC awards reception, hosted by the Canadian Culinary Federation Edmonton.
Bev Facey Community High students Levi Burdett, Grade 10, and Kara Mah, Grade 11, alongside their teammate Danica Edwards, Grade 11, from Salisbury Composite High, won bronze for the overall challenge. “It was an amazing opportunity to compete, it was fun,” says Burdett. “My grandmother motivates me to cook. She’s the best chef I’ve ever known. So, I do this all for her.”
Vegreville Composite High students Aeryn Blair, Grade 11, Sandra Conner, Grade 12, and Allyson Huculak, Grade 10, won the HSCC’s supplemental competition—sponsored by Alberta Pulse Growers. Students were required to make a dish using pulses—also known as dried, edible seeds of certain plants in the legume family, such as dry peas, beans, lentils and chickpeas. “HSCC has been an amazing opportunity and experience,” says Conner. “In the two years I’ve competed, I have come out with more knowledge and skills. Next year, I’ll be cheering on the next team as they compete.”
In February, 16 regional high school teams competed in the challenge, including EIPS teams with students from Bev Facey Community High, Salisbury Composite High and Vegreville Composite High. Each three-member team prepared a three-course meal—complete with an appetizer, entrée and dessert. “We got the menu a few months in advance,” says Burdett. “We knew we’d be cooking a mulligatawny soup for the appetizer, ribs with cornbread, potatoes and succotash for the entrée, and a flourless cake for dessert. So, we practiced for weeks, including weekends, to perfect our dishes as much as possible before the challenge.”
A panel of six judges, made up of accomplished professional chefs, then evaluated the dishes using seven marking criteria: sanitation, timing, temperature, organization, presentation, preparation and, of course, taste. Overall, the judges were impressed with the calibre and skill level of EIPS’ teams. “The students worked so hard together,” says Jennifer Steele-Watts, a chef and culinary teacher at Bev Facey Community High. “I’m always so proud of them, their accomplishments and the time they put in—they’re so committed. And it’s inspiring to see them using their creativity to elevate a dish.”
Many schools across the Division offer foods and culinary classes to students. These courses teach them how to prepare food, provide recipes they can use at home and allow them to discover careers associated with the culinary arts.
Congratulations to all EIPS teams involved in this year’s HSCC!
Elk Island Public Schools is one of Alberta’s largest school divisions, serving approximately 17,950 students in 42 schools. We are proud to be an integral part of our communities, including Sherwood Park, Fort Saskatchewan, Vegreville, Strathcona and Lamont counties, and the western portion of the County of Minburn.
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For more information, media can contact:
Laura McNabb, Director, Communication Services, EIPS 780-417-8204 cell 780-405-4902
