LifeNorthStudents and faculty sate candy cravings at Humber’s Sweet Carnival

sydnee walcottApril 20, 20197 min

Sydnee Walcott and Elesha Nicholls, Life Reporters

Tensions were high as students from the Baking and Pastry Arts Management program and the Advanced Chocolate and Confection Arts program duelled to have their creations displayed at the upcoming CNE.

The competitors at the Sweet Carnival, held April 18 at Humber College’s North campus, also sold their products to students and faculty with a sweet tooth.

There were a variety of different treats availabl, including brownie doughnuts, mini cakes, churros, cotton candy creations, dragon’s breath cereal, and salty caramels.

“The purpose of me doing this is to grow my brand and grow my name,” said Antique Semper, an Advanced Chocolate and Confection student.

A miniature cake on display, created by Rochelle Willimas, was a big seller at the Sweet Carnival. (Sydnee Walcott)

She hopes to get exposure from this event. Semper sold brownie doughnuts at the event. There were a few different varieties which included salted caramel, strawberry shortcake and s‘more brownie doughnuts.

Rochelle Williams, an Advanced Chocolate and Confection student, enjoyed baking with her mother as a child, which evolved into baking cakes for birthdays and weddings. That in turn inspired her to want to get into baking as a career.

“I wanted to advance my knowledge because I think you can never stop learning,” Williams said. She said being in the program helped her expand her current skills and push her to do better.

Williams enjoys decorating and making cakes and that’s why she chose to bake miniature cakes for the event, which turned out to be a big seller at the event.

Innovative treats such as Dragon’s Breath cereal, concocted by Eva Melancon of The Baking and Pastry Arts Management program, showcased how chemistry and food go hand in hand.

Nitrogen was poured into a fruity cereal mix that when eaten, would produce smoke out of the person’s mouth.

“Using different chemicals like nitrogen can enhance the experience of eating,” Melancon said. “There’s a lot of chemistry in baking where everything needs to be to a tee.

“If something’s off then it doesn’t go right. chemistry and food go hand in hand,” she said.

Baking and Pastry Arts Management student Eva Melancon creating the popular Dragon’s Breath cereal at the Sweet Carnival held on April 18. (Elesha Nicholls)

“It’s nice to see what all the culinary arts students are making and being able to try it too,” said Mechanical Engineering student, Lara Hingorani. “It’s definitely a cool experience.”

Alastair Gray, a part-time faculty member with the Baking and Pastry Arts Management program, said students were going to be judged on their product and on how much money they made.

Gray says the main goal of the event is to have one of the products featured and sold at the CNE.

The CNE which is known for having interesting food combinations, featured the cake poutine in 2015, which was a huge success and was created by a Humber student.