Good morning everyone! I hope you are all having a wonderful Thursday so far. Only one day left till the weekend!
I wanted to stop in real quick and give you guys an update on what happened at the S. Pellegrino Almost Famous Chef Regional competition in Toronto this past week. As you all know I got to interview Kevan Hafichuk who was one of our Vancouver representatives in the competition.
Especially after getting to talk to Kevan as well as taste his dish, I was really rooting for him and I know you all were too. So I was on twitter all Monday morning checking to see what was happening with the competition.
Finally I got the update that the winner was:
Jean-Christophe Comtois from École hôtelière de la Capitale (Québec City), who prepared Milk Veal tenderloin, Matsutake and “Tomme des Joyeux Fromagers” flavored polenta as his signature dish.
Here is a photo of his beautiful dish:
They also had a “Peoples Choice Winner”:
Kellie Callender from Culinary Institute of Vancouver Island (Nanaimo), who prepared Slow Sockeye Salmon – Sockeye salmon confit, Sunchoke puree, crab stuffed leek, beet quinoa salad, sunchoke chips, crispy leeks and salmon skin as his signature dish.
Here is the photo of Kellie’s Dish:
The runners up and their dishes (in no particular order) are as follows:
Alexandre Latendresse, Institut de tourisme et d’hôtellerie du Québec (Montréal)
Piglet loin and scallop sautéed, accompanied with a “cidre de glace” sauce and served with pickled vegetables and cauliflower pure.
Here is the photo of Alexandre’s dish:
Matt Cusano, The International Culinary School at the Art Institute of Vancouver, prepared A Taste of BC – Poached BC Halibut with Dungeness crab Gnocchi, chanterelles, local Kushi Oysters, and chorizo emulsion.
Here is the photo of Matt’s dish:
Janine Hall, The Canadian Food and Wine Institute at Niagara College (Niagara-on-the Lake), prepared Oh Deer – This dish features fresh terroir from my home country pared with some of the flavours from my cultural heritage.
Here is the photo of Janine’s dish:
Timothy van Ryzewyk, Humber College (Toronto), prepared a
Seared Scallop with Pork Tenderloin (appetizer).
Here is the photo of Timothy’s dish:
And last but not least,
Kevan Hafichuk, Pacific Institute of Culinary Arts (Vancouver), prepared
Poached Spot Prawn on an Oxtail Lemongrass Tortellini with Cauliflower Purée & Baby Peas.
Here is Kevan’s final product:
So too bad that our Kevan wasn’t the winner but I heard he did great and represented Vancouver and his school very well! I’m sure that there are going to be wonderful opportunities for him in the near future!
Also, I want to wish Jean-Christophe, all the best of luck in the final competition in Napa California!
**Photo Credit goes to Cliff Spicer of Cliff Spicer Photography**
Thanks for reading guys, I will be back tomorrow with a confession update!
Miss Delish asks:
Which dish sounds/looks the best to you?
If you were to compete in a similar competition, what dish would you make to wow the judges?