George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
The Chef School's annual Holiday Gingerbread Competition celebrated its 17th year this November, bringing together 33 talented students who transformed beloved stories and films into edible architectural masterpieces. With the theme "My favourite building from a book or movie," competitors demonstrated remarkable technical skill and boundless imagination, where their inspired creations took centre stage in this year's contest.
Award-winning creations earn top honours
The competition, open to students across all baking & pastry arts, culinary, and hospitality programs, culminated in an impressive display of gingerbread artistry judged by industry professionals.
- First Place: Quinn Hearnden (H113 Baking & Pastry Arts Management) claimed the top prize of a $2,000 bursary and a book prize for their stunning recreation of the Grand Budapest Hotel from "The Grand Budapest Hotel."
- Second Place: Durrey Shehwar Niazi (H113 Baking & Pastry Arts Management) earned a $1,000 bursary and a book prize for an inspired interpretation of "A Christmas Carol."
- Third Place: Holly Schlamb (H413 Advanced French Patisserie) received a $500 bursary and a book prize for their sumptuous trip through Gusteau's restaurant from “Ratatouille.”
Students and guests were also invited to participate by selecting this year’s People's Choice Award, presented to Tahera Fatima Jahfri (H100 Culinary Management) for the house from “Stranger Things.” The winner received a deluxe swag kit along with a book prize.
For Hearnden’s first time entering the competition, their passion for miniatures helped drive the month-long process of creating the winning piece. “I watched the movie and fell in love with the building. It was built by artists for the movie. It was a labour of love for them too, so I felt really inspired by that,” they reflected.
Community support fuels student success
This year's distinguished judging panel included Colleen Cross, editor of Bakers Journal; Dufflet Rosenberg of Dufflet Pastries; and Joanne Yolles, Pastry Chef and former GBC pastry instructor, who evaluated each entry in which students presented their completed works after baking and assembling them at home.
The competition's continued success relies on generous community partnerships. Dawn Foods has sponsored the bursary prizes for the past four years, while Wiley Publishing has continued to provide the book prizes that accompany each award.
Celebrating student achievement
Faculty lead Chef Sue Fleming has been a driving force behind this annual tradition, fostering an environment where students can push creative boundaries while honing essential pastry skills.
“It’s as unique as each student, and the creativity is phenomenal,” said Chef Fleming. “It’s a wonderful opportunity, and I appreciate them stepping up.”
"Over 17 years, this competition has showcased the enthusiasm and creativity that students bring to these wonderful structures,” said Tara Ferguson, Associate Dean of the Chef School. “Their dedication to their craft, and the detail and finishing touches, make it even more exciting. It's a testament to the support of our dedicated faculty and the passion these students bring to culinary arts."
The event is both a display of technical skill and a testament to the Chef School's dedication to developing the next generation of culinary professionals. As the competition continues to expand, it remains a treasured part of many students' holiday traditions and an important highlight of their educational journey.
