University of Saskatchewan Culinary services Chef Aaron Luciano presented a Duck Leek Soba Soup and retained his title as the “Soup Master” at Nutrien Winter Shines.

Duck leek soba noodle soup was made with duck three different ways including sous vide duck and confit duck legs. Luciano says there was a lot of technical stuff that went into the ramen noodles.

“The inspiration, I wanted to one up myself from last year, but I still wanted to do the noodle making so that’s what drove me towards the Japanese culture of soba noodle making.”

He explains that part of the program at USask involves those enrolled, feeding all the students on campus

So, they go through the buffet at Marquis Hall there. And then all the catering as well, we have a big catering, it’s a big program there. And that’s pretty much it, everything from weddings to catering events to deliveries to…it’s a big process, it’s a big program.”