Over 1,500 Oakwville residents have responded to our new Teleâ€"personal Service (acapemy or uearminc Among the delicacies he made were sausages made of elk meat, quails‘ breasts stuffed with chicken mouse and a Japanese specialty "egg roll" of sole and egg omelet, asparagus and smoked salmon, all rolled up in dried seaweed. Since he had to produce eight of each kind in the Cold Food category, it meant preparing 64 of the appetizers altogether. It took him 26 hours to do it. That‘s what Piotr Zajac did in May when the Capping of all his efforts was a medal for third prize â€" the Bronze. The then student chef at Humber College concocted eight kinds of hors d‘oeuvres that passed the muster of five ultraâ€" strict judges in the 1993 Taste of Canada competiâ€" tion.. By BARB JOY Oakville Beaver Staff Preparing a meal for eight might be an onerous t§§k for most of us but wait till you‘re in a compeâ€" titron where you‘re vying for a coveted prize! Chef caps Bronze for hors d‘oeuvres Table for eight? Piotr Zajac spent 26 hours preparing 64 appetizers, eight servings of eight hors d‘oeuvres to win his Bronze medal. BUSINESS DIPLOMA Financial Assistant Olllvlllo';iusfl;ass Scno;I' 338â€"6600 Oakville Falls In Love With FACTORY SHOF Examples of some of these messages. For a Complete Listing see Page 23 Today, the 27â€"yearâ€"old Zajac, who came straight to Oakvilie from Poland in 1988, is a chef at the Royal York Hotel in Toronto. Does he ever cook for his wife and two chilâ€" dren? "Sometimes," he said. "But I‘m so busy I‘m hardly ever home." At 7 a.m. on the Monday morning, the teams were each presented with a mystery box of ingreâ€" dients and were given one day to develop a meal from them. They had to plan the menu from appeâ€" tizer to dessert, prepare it and put it on the table at the O‘Keefe Centre the next morning. And food wasn‘t the only thing judged. Among the many criteria, students were graded on cleanliness, innoâ€" vation, practicality, menu design and punctuality. This was Zajac‘s individual effort in competiâ€" tion which saw 32 teams of students and apprenâ€" tices from around the world cooking up a storm. But he was also one of five members of the Humber student team who came second in the Nestle Hot Food category held at George Brown College. This shouldn‘t be too difficult since the compeâ€" titions alternate between international, national and southern Ontario. He figured if he could get third in an international competition, he should be able to get first in a regional or national one. *For the first time in competition, I didn‘t do so bad," he said. "But next time I want to get a gold." One of Piotr Zajac‘s hors d‘oeuvres entrees. FOCUS TuE O, AKVILLE BEAVER | QEW AT WINSTON CHURCHILL BLVD MISSISSAUGA Summertime at GYMBOREE is HOT â€"â€" every 45â€"minute class includes great fun, music and activities along with over 40 pieces of specially built, tykeâ€" sized play equipment. GYMBOREE‘s ageâ€" appropriate parent/child play program for newbormn through 5â€" yearâ€"olds, features trained teachers plus parenting info, tips and resources. Chef Piotr Zajac won Bronze at the Taste of Canada competition. _ (Photo by Barrie Enk;) Come play it up! FOR INFORMATION CALL CHILDHOOD ONLY HAPPENS ONCE. AND GYymBOREE PLAYS 11 UP! MIX AND MATCH > 2 Pair WEDNESDAY, JULY 7, 1993 PAGE 13 â€"855â€"7817 While quantities last! SUNDAY 11â€"5 Hopedale Mall Serving Oakville for Over 30 years, Monday to Friday 10.00 a.m to 9:00 p.m. Saturday 10:00 a.m. to 6:00 pm. *Sunday 12 Noon to 5:00 pm. (*Not all stores may be open) Located at 3rd Line and Rebecca in Oakville *§27â€"0229