Fort Simpson (May 12/06) - The spirit of the Iron Chef cooking show descended on Fort Simpson last week.

Students in the camp cook program offered by Aurora College were challenged to make a meal that had to contain chicken breasts, carrots and a starch such as potatoes, pasta or rice.

The rest was up to their culinary imaginations.

Instructor Rita Gaudet called the event a black box challenge. Normally, cooking students get a box of ingredients and have to start cooking, Gaudet said. The rules were changed a bit this time. The four women who participated were told the ingredients a week ahead of time so they could prepare.

They could also use any other ingredients found in the kitchen.

But it wasn't all fun and games. The students could start the dish anytime after arriving at the program at 9 a.m., but the meal had to be on the table for the stroke of noon.

The trick, Gaudet said, is in the timing.

Everything needs to be ready on time, but if you aren't careful, the meal could be ready too early and dry out while keeping warm in the oven, she said.

Even with the pressure turned on, the students kept their cool and came up with some tantalizing dishes.

Cheese and basil stuffed chicken breasts with savory sauce served with whole wheat spaghetti in a herb butter with carrots and celery was one delectable creation.

Another entry included ham and cheese stuffed chicken breasts with tomato sauce and rice.

Helen Corneille, who made a garden chicken stir-fry on rice garnished with chiffonade spinach, said the challenge was a good test. Corneille enjoys making stirfrys, so the recipe was easy to choose. Heading into the challenge she said she had planned out the order of her tasks.

"I was kind of confident," she said.

No competition is complete without judges and this event had three. RCMP Sgt. Cliff McKay, Mayor Duncan Canvin and Rita Gaudet took their roles very seriously.

Before tasting each dish, they held their hand over the food to make sure it was warm, then examined the presentation and the garnish.

During the preparation, Gaudet had watched to make sure the students used their kitchen skills, sanitation precautions and cooking techniques.

Every bite of each dish was given thoughtful consideration and accompanied by discussions on the flavours and textures.

"There's a little hint of tang that sits on the end of the tongue," Duncan Canvin said while tasting one of the sauces.

Sgt. Cliff McKay said presentation was something he watched closely. Canvin agreed that looks are important, but the taste has to be there, too.

And after all the judging, who is Fort Simpson's Iron Chef?

There were no winners or losers, it was for the experience, Gaudet said.

"They all did great."