Drum roll, please. The 2017 winner came from Chef Billy Chan, E.B.O Restaurant/Delta Hotel, Burnaby, BC.
E.B.O Kid’s bento box included teriyaki salmon, mac and cheese, fruit terrine, chocolate avocado date mousse, strawberry jam, almond butter. Tucked into the mac and cheese was cauliflower, sunchokes and squash. The fruit terrine made use of honeydew, cantaloupe, and pineapple; and instead of peanuts, toasted almonds were used for almond butter. The strawberry jam was sweeten with honey while the mousse used avocado, dates and coco powder.
What was involved in 2017: We are looking for an innovative and creative take on creating a children's entree. As we know, getting children to eat their veggies is good and liking them is even better. There is a need in the industry for upscaling the current Children's menus in restaurants and we are turning to the talented chefs participating in the Healthy Chef Competition to provide solutions in this category!
Points will be awarded for each of the following areas:
Bold and innovative use of ingredients with a special focus on the fruits and vegetables used
Overall taste of each element
Food presentation of how all ingredients work on the plate
A photo of your dish will be shown to the audience during the competition