Last month, Durham College (DC) professor Tanya Heck and second-year students Amira Elgindy and Arlinda Prenaj from DC’s Culinary Management program, won the Up and Coming Chef’s Challenge at the annual Eat to the Beat charity event.

Competing against teams from other colleges, DC placed first, winning the People’s Choice Award for their team’s roasted beet and panzanella salad made with feta cheese, heirloom tomato, red onion, basil, honey, garlic and micro-greens – all grown, harvested and produced at DC’s Whitby campus.

Throughout the competition, DC’s talented team of female chefs received great reviews and feedback from taste-testers, who were impressed that all ingredients used in the dish came directly from DC’s fields, greenhouses and apiary.

Entering its 24th year, Eat to the Beat is a charity event that raises funds for the Canadian Cancer Society by welcoming urban foodies to taste the culinary creations of 60 female chefs – women supporting women through the challenges that come with a breast cancer diagnosis.