Culinary arts instructor Chef Doug Overes returned from the Culinary World Cup in Luxembourg with overall great experiences.
Overes was on the support team for culinary Team Canada, which won gold for both their hot and cold dishes. They were one of six national teams to receive gold in this part of the competition.

Overall the Canadian team came fifth in the world.
“It’s trendy. You see the way the future of food is going,” says Overes.
Overes said his team worked very hard and could not have made a better attempt.
“As far as our team effort, it was solid. As far as our organization and how well we got along with each other, that was excellent.”
Though he was kept on his toes, Overes says he enjoyed seeing familiar friends and colleagues at the competition.
“It’s busy. It’s a fast-paced environment and you don’t really have time for jet lag,” says Overes. “The biggest highlight for me was just seeing old faces that I hadn’t seen for two to four years.”
Overes has participated in many different competitions but just began his international journeys in 2000. Prior to travelling and cooking internationally, he competed on culinary Team Alberta.
“I’ve been competing nationally and regionally for 20 odd years.”
Overes is currently working hard to get ready to participate in another international event.
“Everything is in preparation for the World Culinary Olympics which is in 2012, in October, and is in Germany again. That is what everything is being built up for.”
Overes is a Culinary Careers weekly apprenticeship instructor at Lethbridge College and is the president of the Canadian culinary federation, Lethbridge branch.