This was Goldfish’s first time entering the 12th Annual Healthy Chef Competition and they walked away with first prize for best dessert. The Trio of Dessert was a Pineapple Yoghurt Mousse (fresh pineapple garnish, coconut brittle); White Chocolate Apple Soft Cake (Apple compote, lavender anglaise) and Strawberry Panna Cotta (Peanut butter shortbread, Strawberry gastrique).
Goldfish takes 1st place for dessert Photo credit: Kelly Liberatore; Elle Photography
Christopher Chabot, Chef de Partie, Goldfish Pacific Kitchent: Growing up in a small farming community in Ontario, Christopher as gained a love and respect for fresh local ingredients. He believes that eating smaller portions and seasonal local ingredients are the key to a healthy lifestyle. Christopher is a graduate of the Culinary Institute of America, in Hyde Park New York, and most recently joined Goldfish this past year after working up the ranks at Joe Fortes.
Goldfish Pacific Kitchen Team:
Anna Barker, Pastry chef
Chef de Partie Christopher Chabot
Introduced two years ago, the BCPMA’s Healthy Plate Award is presented to the competitor who best showcases the use of fresh produce. This year’s winner, scoring 9.5 out of 10 points, was the River Rock Casino.
Congratulations to River Rock’s team including:
Kevin Liu, Sous-Chef Asian Noodle Bar
Tobin Boothe, Sous-Chef Banquet
Ben Li, Chef de Partie
Daisy Lai, Demi-Chef
Edwin Au, Demi-Chef
Tommy Yee, Demi-Chef
Michael Huang, Demi-Chef
Matthew Varner, Senior Chef de Partie Tournant
Sylvain Cuerrier C.C.C., Executive Chef
Born in Lachine, Quebec, Chef Sylvain Cuerrier has trained with Chef Christian Leveque, acclaimed Chef Jean-Claude Philly, Chef Dominique Couton and many others. He has represented BC and Alberta at the Canadian Food Festival in Taiwan, brought Grouse Mountain’s Observatory numerous awards and accolades during his 7 year tenure and is currently overseeing River Rock Casino Resort’s Culinary Operation with nine different restaurants and bars and over 130 culinary personnel. Chef Sylvain Cuerrier is member of the BCCA and a member of the Vancouver Community College Professional Advisory Committee.
Chef Boban got on his email at midnight and send out all the details on the winners of the BCPMA 2011 Healthy Chef Competition.
Congratulations goes to:
Best entrée – Hyatt Hotel
Healthy Plate Award – River Rock Casino
Best Dessert- Gold Fish
Best Showcase – Chinese Canadian Chef Association
Peoples choice award – Chinese Canadian Chefs Association
Best Entrée: Hyatt Regency Banquet Chef Daniel Chang and his team members Patrick Liang, Albert Manlulu, Bobby Shin and Wilson Lam created a world class entrée that impressed the judges enough to secure first place for Best Entrée at the 12th annual Healthy Chef Competition.
A Tandoori rubbed beef tenderloin was offered up with Aloo Tikki Spring Vegetables along with a Mint Chutney and Beet Coulis.
Best Dessert was presented to first time competitor Goldfish Pacific Kitchen. Chef de partie Christopher Chabot and his fellow chefs included Chuck Chirico, Kyle Demoor and Pastery Chef Anna Barker.
To see the winners of the California Strawberry 2011 Recipe Contest which was held prior to the Healthy Chef Competition please click here.
Shachar Stern (Team Leader), Starri Chow, Kathrine Tuason, Silvia Yang, Eduardo Cristo, and David Illner came up with the winning entree for inaugural Healthy Plate Award.
The winning dish, a trio of stuffed vegetables, included:
Beet stuffed with Barley and Bulgur.
Zucchini stuffed with Red Quinoa, Amaranth and Couscous.
Onion stuffed with Muskox, Mediterranean Spices and Pine Nuts.
Served with a sauce made of yoghurt, tahini and Extra Virgin Olive Oil .
Finished with Black Garlic, Roasted Red Pepper coulis and Wild Rice Popcorn.
Shachar Stern wrote in an e-mail, “Our goal for the 5-10 BC Healthy Chef event was to create the best tasting food with the highest nutritional value. We believe that food should not only look and taste great but also be healthy. By creating this menu we would like to introduce you with simple ingredients and their health benefits”.
He added, “Each one of the ingredients was chosen not only for its flavour, but for the unique health benefits. I believe that we managed to deliver that. Thankfully the judges thought the same and awarded us the HEALTHY PLATE AWARD.”
Drum roll please….Pacific Institute of Culinary Arts
The winning dessert was a Blueberry/Lemon & Basil Mousse Cake
Healthy Chef Competition Award for Best Dessert was accepted by Chef Julian Bond on behalf of his students from the Pacific Institute of Culinary Arts for a Blueberry & Lemon-Basil Mousse Cake with a blueberry puree, lemon-basil coulis and crushed hazelnuts.
Executive Chef Julian was involved in building the team of students who were very excited to be chosen as winners for Best Dessert. The team members include:
Mitchell Morse (Baking & Pastry Arts); Helen McIntosh (Baking & Pastry Arts)
Darren Gee (Culinary Arts); Marcus Karbalai (Culinary Arts)
Julie Nguyen (Culinary Arts); Bonnie Dueck (Culinary Arts)
The first place winner for Appetizer was Chef Boban Kovachevich, Executive Hotels and Resorts, for his Prawn & California Strawberry, Potato Crisp Mille-Feuille.
Runner-up in the appetizer category was Chef Kyle Mar for his creative dish featuring California Strawberries in a Halibut Ceviche. Chef Kyle Mar is part of the International Culinary School of the Art Institute of Vancouver.
The first place winner for Dessert was Chef Miranda Williams, Plaza Hotel and Conference Centre, for her Chocolate and Strawberries recipe.
Runner-up for a Fire-Roasted Strawberry Tower was created by Chef Sharif Razak of the Executive Airport Plaza hotel.
Chef Donald Gyurkovits of The International Culinary School at the Arts Institute of Vancouver and his hard working team took home the Best Table Showcase and the Peoples Choice Award.
Vancouver Community College Chef Dave Ryan graciously accepted the Healthy Chef Competition Award for Best Entree. As he stepped up to the mike he indicated that this would be his last year heading up their team – it was time for someone new to step forward. And it looks like he has some new challenges ahead including the 2010 World Culinary Cup in Luxembourg City, Luxembourg.