Cambrian alumnus stands out at chocolate competition

Cambrian College alumnus Sergio Shidomi recently earned a first place win for Best Cake and a third place win overall in a national World Chocolate Masters qualifying competition held at Humber College April 24-25.

The competition was a pre-selection event from which the first place winner will move on to compete at the  international World Chocolate Masters competition in 2011.

Shidomi was one of only eight Canadian chefs chosen to participate in the competition. Over two days, he was required to create a chocolate showpiece, dipped pralines, moulded pralines, a chocolate pastry, a gastronomic chocolate dessert and an item of the judge’s choosing.

Since graduating in 2002 from Cambrian’s Chef Training program and in 2003 from the Bakery and Pastry Arts program, Shidomi has worked as a head baker and pastry chef for several dining establishments in Toronto and Niagara-on-the-Lake. Currently, he is an executive pastry chef at the Old Firehall Confectionary in Unionville in southern Ontario.

“Sergio is a role model for Cambrian students who dream big and have the drive to become part of Canada’s culinary elite,” Jean-Guy Robichaud, professor and co-ordinator of Cambrian’s Baking and Pastry Arts program, said.

“From the beginning, Sergio was a natural in the kitchen, and during the short time he has been in the industry, his dedication to perfecting his pastry-making skills have earned him an enviable reputation. He is well on his way to becoming a master in his field.”

Shidomi’s entry in the World Chocolate Masters qualifying competition was partially sponsored by Cambrian’s School of Hospitality.

He is an active Cambrian alumnus and returns to the college regularly as a guest chef to share his experiences and expertise with students.