Alberta Pork is proud of our five-year partnership as the Presenting Sponsor of the High School Culinary Challenge (HSCC) from 2024 to 2029. Our long-standing support of this initiative reflects our deep commitment to investing in the future of Alberta’s culinary talent and local food culture.
The High School Culinary Challenge is an exciting, hands-on event that gives students a real taste of life in a professional kitchen. Held in NAIT’s state-of-the-art culinary labs, it brings high school students into a fast-paced, team-based cooking environment where they can build skills, gain confidence, and explore future careers in the culinary world. Since it began, more than 600 students have taken part—many going on to successful careers, including opening restaurants right here in our local food scene.
On March 7, 2026, seventeen teams from thirteen Edmonton-area high schools stepped up to compete in a three-course, pork-themed challenge. Each team—made up of three students and a coach—was put to the test on timing, sanitation, preparation, presentation, and, of course, taste. The result? A showcase of both strong technical skills and impressive creativity from these up-and-coming chefs.
The celebration continued on March 23, 2026, at the 19th Annual HSCC Awards Ceremony. The evening kicked off with a reception at NAIT, where guests enjoyed appetizers prepared by the student teams.Division B Winners
Division B Winners
Bronze: Louis St. Laurent (Team 1) – Favour, Tami & DongHyun
Silver: Louis St. Laurent (Team 2) – Jace, Nathan & Jayden
Gold: St. Oscar Romero – Dylan, Khoi & Keno
Division A Winners
Bronze: Bev Facey High School – Levi, Ashlyn & Kara
Silver: St. Joseph Catholic High School (Team 2) – Max, Sara & Roda
Gold: Dr. Anne Anderson High School (Team 1) – Jaeden, Angel & Rosa
Canadian Culinary Fund Scholarship Recipients
Simon Smotkowicz Scholarship – Kara Mah
Stanley Townsend Scholarship – Jaeden Mendez
Jan Anderson Scholarship – Seth Botterill
Alberta Pork Scholarship – Rogen Llamera
“From seeing the past 17 years of High School Culinary Challenges, we are all appreciative of the momentum the event gives to our competitors in their career pathways, as well as to our high school courses and to our city’s vibrant food scene,” said Andrew Hess, HSCC Chair. “The Challenge also supports apprenticeship training – which is immensely valuable and one of the most equitable education opportunities available.”
