Drum roll please - here are the winners for the 2017 Healthy Chef Competition co-hosted by the BCPMA and the BC Chefs' Association. To see even more results, click the small square box in the upper left of your screen.
Winner 2017: Healthy Half Your Plate Entrée Award plus $1,000.00 - VCC Vancouver Community CollegeEntrée: Venison Loin Sous Vide with Pickled Mustard Seed, lingon Berry Sauce, Yukon Potato Pave, Savoy Cabbage, Mushroom Duxelle, King Mushrooms, Shallot Jam, Turnip Celeriac Puree, Baby Carrots, French Green Beans
Vancouver Community CollegeTeam Members Healthy Chef 2017 Alex Ritchie, John Lewis, Malcolm Bain, Chris Nielsen, Tom Cruise
Winner 2017: Best Dessert - Vancouver Airport Marriott - American Grille Olive oil almond and rosemary financier cake, white chocolate mousse, apricot coulis, macerated berries, dark chocolate soil, beet meringue.
The macerated berries included blackberries, raspberries, blueberries, and strawberries. This recipe also used apricot puree and the zest of oranges. Rosemary steeped in olive oil and almonds added flavour notes.
Vancouver Airport Marriott – American Grille Team: Sous Chef Michael Gonzales; Banquet Sous Chef Rolando Sanares; Wellington Sinconegue; Steven Tran; Lloyd Taganahan
Winner 2017: People's Choice Award - White Spot The competition was fierce but finally, by audience noise, White Spot was selected.
The 2017 White Spot Culinary Team included: Danny Markowicz: Executive Chef; Garett Weston: Regional Kitchen Manager; Nick Jeet: Regional Kitchen Manager; Dillon Penman: Kitchen Manager/Market Crossing; Michael Aubin: Kitchen Manager/Dunsmuir; Myles Kushneriuk: PC3 Apprentice; Kevin Yu: PC2 Apprentice; Lilly Liang: PC3 Apprentice; Angelica Jimenez: PC2 Apprentice; Jeanine Melenchuk: PC3 Apprentice
Winner 2017: Best Tabletop Showcase - Vancouver Airport Marriott - American Grille This portion of the event is judged by the social media bloggers.
Winner 2017: Best Children's Entrée - EBO Restaurant/Delta Hotel
The children’s entrée – 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.
To see a list of all the 2017 competitors please click here.
2016 Winners of the Healthy Chef Competition and Wrap Up Annually for the past 17 years the BC Produce Marketing Association (BCPMA) and the BC Chef's Association co-hosted the Healthy Chef Competition. This March there were 10 competing properties, all vying for a chance to win the Healthy Half Your Plate Entrée Award, Best Dessert, Best Table Showcase and the People's Choice Award.
Healthy Half Your Plate Entrée Award2016 – Torafuku Chicken Breast with Chicken Leg Rilette, Sunchoke lentil tart
Best Dessert2016 - The Wild Fig A Vegetarian Course for Dessert - with candied golden beets and heirloom carrots, grape tomatoes, watermelon jelly, sugar nest, shaved dark, white and green chocolate, micro basil People's Choice Award2016 - Vancouver Community College Entrée - Spring Salmon Duo with grilled patty pan, heirloom carrots, seared king oyster and shimeji mushrooms, asparagus, pickled cauliflower, baby potato melange, confit cherry tomato Dessert – White Chocolate, Yogurt and Dark Chocolate Terrine with almond macaroon, mango passionfruit curd, chocolate almond soil, citrus yogurt, compressed mango, mascerated strawberries, raspberry, dilantro sugar, strawberry raspberry coulis, mango puree
Best Table Showcase 2016- E.B.O
"We continue to bring together top talent from local hotels and culinary institutes for a night of healthy competition," stated Mike Pinter, judge," this provides a great venue for people to explore the dynamic teams in our own kitchens and take some inspiration for their own creations . " This annual event encourages up and coming culinary students and established restaurants to actively use fresh fruits and vegetables so that everyone benefits from the use of fresh produce. The more exposure and usage by the culinary world, the more opportunity we have to reach out to consumers with new ideas. Over the years this has become one of the most looked forward to events in Vancouver for a variety of different reasons, including the chance to rub shoulders with the RCMP, Freggie, the official mascot of the Canadian Produce Marketing Association, and players from the BC Lions as well as the fun factor of trying one of 10 different entrees and desserts, entirely dependent on what waits for you in the sealed envelope at your seat at the table. Each year the BCPMA has donated scholarship funds to the BC Chef's Association and this year they were pleased to present a cheque for $7000 to the group.
Competitors from the 2016 competition included:
Mosaic Bar & Grille – Hyatt Regency www.vancouver.hyatt.com
The Fairmont Vancouver Airport www.fairmont.com/vancouver-airport-richmond
Carver's Steakhouse www.carversdining.com
White Spot www.whitespot.ca
E.B.O Restaurant and Lounge www.eborestaurant.com
The Wild Fig www.wildfig.ca
Pretty Estates Resorts www.prettyestates.com
Beach Grove Golf Club www.beachgrovegolf.com
Vancouver Community College www.vcc.ca
Special guests included our returning Master of Ceremonies, Marke Driesschen, CTV Weatherman