A North Island College student delivered a medal-worthy performance at a recent culinary competition on Vancouver Island.
Ashleigh Hughes won the bronze in the student division at the Vancouver Island Culinary Challenge 2026.
“Going into the competition, I was initially gripped by nerves, but the experience proved to be far more fun than I ever imagined,” she said. “It was a thrill to apply the fundamental techniques and professional standards I’ve been learning in school to a real-world, high-pressure environment.”
The event took place on April 25 at Vancouver Island University in Nanaimo. It was co-ordinated by the North Vancouver Island Culinary Association (NVIC). NIC’s Chef Xavier Bauby is a member and served as one of the judges.
As well, NIC’s Chef Jonathan Frazier, NVICA president, is Hughes’s instructor at the Port Alberni campus.
“Ashleigh did an excellent job, especially considering this was her first competition. She really showcased the skills she’s developed through the North Island College program and pushed herself outside of her comfort zone,” he said.
As this was the first event of its kind in the region, Frazier added that it was great to see an NIC student earn a podium finish, as it sets a strong benchmark for future competitors from the program. The culinary competition highlights the talent and creativity of student chefs from post-secondary culinary programs as well as working professionals from Vancouver Island.
Hughes found the strict timing to be the toughest part. Competitors had two hours to prepare and present two identical entrée plates featuring halibut with four mandatory mystery ingredients. The plates also had to include a sauce or emulsion, a starch, two vegetable preparations and a functional edible garnish.
“Although I knew beforehand that mystery ingredients would be involved, incorporating them while managing a relentless clock required total focus,” she said. “I had to rely heavily on my training—like precise protein fabrication and sauce ratios—to pivot my plan and execute every component before the window closed.”
For Hughes, the most rewarding part was not realizing the stakes until later. After almost five days, she learned she was a level 1 student going up against Level 3 competitors.
“Discovering that my work stood tall against those with years of additional experience was the ultimate validation of my growth and the quality of my culinary education,” she said.
This competition serves as an approachable entry point for students to display their skills while learning new techniques in a supportive environment.
“What makes events like this especially valuable is the opportunity for direct feedback,” Frazier said. “Judges spend time one on one with each competitor, helping them understand what they did well and where they can improve.”
These competitions play an important role in developing aspiring chefs by bridging the gap between the classroom and industry, as well as building confidence, encouraging creativity and reinforcing the importance of precision, timing and professionalism in the kitchen.
As part of growing opportunities in the food service industry, the B.C. Labour Market Outlook anticipates more than 4,500 jobs for chefs in the province over the next decade. There is more information about the college’s culinary arts programs on the NIC website.