Kelsey Mishaud credits her grandmother’s sweet tooth as the biggest reason for her being a finalist in the Kent Atlantic Culinary College Cook-off.
“I did it for my grandmother (Vera Hackett) who loves sweets, which resulted in my decision to go with a S’mores pizza,” she said.
The 25-year-old Halfway Point woman, a first-year apprentice student of the cook program at College of the North Atlantic in Stephenville, is the last person of the five students at the college who participated to remain in the contest.
Kent Building Supplies partnered with New Brunswick Community College, College of the North Atlantic in Newfoundland and Labrador, Nova Scotia Community College and Holland College in Prince Edward Island to showcase some of Atlantic Canada’s top talent by having students create their own BBQ Pizza recipes.
Mishaud came up with the slogan “So good you’ll ask for S’more” to go with her recipe.
As part of its involvement in the contest, College of the North Atlantic was supplied with two Bakerstone Pizza Ovens and one of those was awarded to Mishaud for becoming a finalist.
Now it’s up to the public to seal a win for her by going into the contest page at #atlanticcollegecookoff2018 and clicking on “like” for her unique pizza.
For giving student support and Kent a vote, you will be automatically entered in to win a Bakerstone BBQ Pizza Oven of your very own. Voting has started and continues until noon on May 25.
Mishaud was excited last week to be the frontrunner in the voting with more than 200 likes and is hoping lots more people will go in and “like” her photo to help her win the contest, which includes a $500 bursary.
In 2013-14 she did a heavy duty equipment mechanic course but couldn’t find much work in the trade and ended up going to work at A&W Restaurant in Corner Brook for less than a year in 2016.
“I left there thinking I needed to go back to school and get more training and ended up choosing this program,” she said.
Mishaud will soon complete her program and is on the hunt for work and depending on how things go she may return to the college and do the baking program offered there.
S’mores Dessert Pizza
Warm water – ½ cup
Instant yeast – .8 oz.
Vegetable oil – 1.5 tbsp.
Granulated sugar – 1/8 cup
Salt – 1 tsp.
Nonfat milk solids (powdered milk) – .4 oz.
Eggs - 1
All Purpose Flour – 7.5 oz.
Cocoa Powder – 2 tbsp.
Semi-sweet chocolate chips – 5 oz.
32% heavy cream – 2 ½ oz.
Mini marshmallows – 4 oz.
Graham crumbs – 1.5 oz.
Chocolate sauce – As needed
1. Place water, sugar, nonfat milk solids (powdered milk), oil, egg, salt, and cocoa into mixing bowl. Add in 10 oz. of the flour combined with the yeast. Mix well until combined.
2. Continue to add remainder of flour and mix until a smooth dough forms. You may need a little more flour than the recipe calls for and the dough should be slightly sticky. Knead the dough for 4-5 minutes, place in a lightly greased bowl and allow it to rise 20-25 minutes in a warm place, free from draft.
3. Once the dough has risen to double its size, flatten onto a 12-inch pizza pan, allow it to rest for 8-10 minutes, bake at 400°F for 3 minutes, remove from the oven, add toppings and continue to bake for an additional 6-8 minutes until the crust is lightly browned and cooked through.
1. Bring the heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and pour over chocolate chips, swirling the bowl to make sure all the chips are covered.
2. Place lid on chocolate chips to trap the heat in and let it sit, undisturbed for five minutes. Remove the lid and swirl the chocolate chips with a whisk starting at the center and working outward until smooth. It will turn into a velvety ganache.
3. Once it's velvety, let it sit uncovered at room temperature for about 15 minutes before pouring it onto dough.
1. When the pizza comes out of the oven, add mini marshmallows over ganache.
2. Once golden in color, sprinkle chocolate sauce as drizzle and sprinkle graham crumbs over drizzle.
Source: Kelsey Mishaud