BCPMA 18th Healthy Chef Competition 2017 – Part 1

I’m very excited to be blogging about the BCPMA and BC Chefs Association Healthy Chef Competition! As I wrote about previously, it is a wonderful gala that supports charities including a scholarship for chefs and the heart and stroke foundation. Plus it is incredible food for a lot of people – cooked by a LOT of chefs. Below was only half the room and half of the chefs!

The team of chefs work tirelessly throughout the day for beautifully to make 1 beautifully presented entrée and 1 dessert for the competition. Not only that, it is an action packed event with a busy agenda and even a live auction!
If you missed it this year, definitely put it on your list for next year!

This blog has the competitors and each chefs “property” information. check back on Saturday to find out who were the winners!

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Hyatt Hotel:
This team is headed by Jeff Szombaty, Executive Chef and included Michael Chan, Marc-Andre Poirer, and Brandon Wilson.

Appetizer: The Hyatt hotel hosted the event and provided the appetizer for everyone.

This was my dessert which had lots of different textures and enough chocolate to satisfy me. It was super fun to “make” my dessert and watch it stir and melt!
Although I soon realized there was coffee in my chocolate… I only drink coffee about once a year under dire circumstances – so I was tad surprised as a post evening treat. The ice cream macaroon was delightful.
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Marriott, Vancouver Airport, Richmond:
This team is headed by Michael Gonzales, Executive Chef and included Rolando Sanares, Wellington Sinconegue, Steven Tran and Lloyd Taganahan.

My Entrée was the above picture from the Marriott:
Beet & Porcini Crusted Lamb Rack: Purple Cauliflower Couscous, Roasted Carrot Puree, Spinach Puree, Medley of Vegetables, Umami Jus, Cumin Tuile
The lamb was beautifully cooked and the vegetables crisp and crunchy.

Kids Bento Box: Ratatouille with avocado mousse, root vegetable chips and mango yogurt berry parfait.

Dessert: Rosemary Infused Olive Oil Financier Cake: Chocolate Mousse, Apricot Coulis, Macerated Berries, Dark Chocolate Soil, Beet Meringue

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Ebo Restaurant & Lounge
This team is headed by Billy Chan, Executive Chef and included Steve Kim, Vinay Bayani, Harry Sangha, Jamie Ha, Jack Jin, Jason Hu, and Sam Lee

Entrée: Chicken Roulade
Black truffle farce, ginger corn, corn puree, pickled cabbage, tokyo turnip, spring onion foam

Kids Bento Box: Butternut squash mac n cheese, homemade almond butter and jam, sesame teriyaki salmon, vegan chocolate and date mousse, fruit terrine.

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Pint 405 Pub
This team is headed by Farbod Moshiri, Executive Chef and included Chris Tsougrianis, Greg Ponting, Medhi Elhaimer, Sarah Collin, and Brandy Love.

Entrée: Slow braised chuck flat, Carrot & cauliflower puree, roast beets, basil essence and red wine reduction!

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The Wild Fig
This team is headed by Manual (Manny) Carganilla Jr, Executive Chef and included Sherwin Batac, Paolo Guillermo, Cameron Dafoe, Allen Macinas, Nicole Yeung, and Max Neilson.

Entrée: Duck breast cylinder with a blackened crispy skin, beet and potato pave, yam puree, white asparagus, mushrooms, asparagus sphere, date and cranberry port wine reduction, dehydrated grape tomato, savoury flavoured caviar, micro intense mix.

Kids Entrée: The child’s entree is a skinless duck stuffed white asparagus, cranberry sugar dust, vegetable bricks of carrots beets and pear, french bean bundles, yam purée and date/pear reduction.  (I must say I am happy this version isn’t too far off the adult one! It is important for kids to try all foods and often!)

Dessert: Rosewater Coconut Panacotta and Earl Grey Panacotta with candied sugar water crisp, melon balls, mint macerated berries, pineapple/mango coulis, fruity caviar and Helly Noodle

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Vancouver Community College
This team includes Chef Malcolm Bain (Instructor), Alex Ritchie (Instructor) and Collin Gill (Department Head)

Entrée: Venison Loin Sous Vide with Pickled Mustard Seed, lingon Berry Sauce, Yukon Potato Pave, Savoy Cabbage, Mushroom Duxelle, King Mushrooms, Shallot Jam, Turnip Celeriac Purée, Baby Carrots, French Green Beans

Dessert: Lemon custard Sablee, “Golden” Milk Chocolate Mousse Sphere, Cocoa Nib Crumble, Meringue, Orange

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WhiteSpot
This team is headed by James Kennedy, Corporate Training Chef and Danny Markowicz, Executive Chef and included Garett Weston, Dillon Penman, Michael Aubin, Nick Jeet and apprentices Myles Kushneriuk, Kevin Yu, Lilly Liang, Angelica Jimenez, Jeanine Melenchuk as well as Arlana Alkema and Cassidy Pepper.

Entrée: Seafood Trio
Atlantic Scallop on Sea Salted Sweet Potato Pie, Prawns slow cooked in Nori with Roasted Garlic Sun Choke Purée, Jumbo Mussels in Saffron Cream, Green Pea and Wasabi Drizzle, Sesame Honey Baby Carrots

Dessert: Balsamic Strawberry Shortcake
Chocolate Almond Dacquoise, Goat Cheesecake, Spicy Basil Honey, Blueberry Coulis

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Vancouver Island University
This team is headed by Chef Debbie Shore, David Nolan, Francois Dejong and included Isabella Bannard Hall, Borja Serrano, Jamie Johnstone, Maddy Stuyt, Sam Traer, and Natasha Van Walleghem

Entrée: Poached Salmon, fennel cream foam & house made sour cabbage, artichoke & oven dried tomato tart, pea puree scented with bay leaf, butternut squash, potato pave & roasted nut crumbie, and roasted eggplant stuffed zucchini

Kid’s Entrée: Pan roasted whole wheat bannock, poached salmon, carrot, beet, cabbage, cucumber & apple, celery slaws, hummus and raw fruit crumble.

Dessert: Vanilla coconut tapioca with tarragon lime, passion fruit foam, caramelized sweet potato and candied radish
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Pretty Estates Resort
This team is headed by Jonathon Gee, Executive Chef and included James Havlin, Michelle Harbrink, Alison Morrison, Jackie Fairclough, and Erin Goosen.

Entrée: Pork loin saltimbocca style, Ratatouille, Harrison Mills Trio of Potato Pave and Rainbow carrot in spruce tip infused butter.

Kid’s Entrée Mac and cheese


Dessert: Dark berry Muesli, Lemon Meringue and Brule Granny Smith Apple

Beach Grove Golf Club
This team is headed by Froilan V. Alejo, Executive Chef and included Herminio Aguila, Chantal Palmer, Grace Palmer, Rachel Practor, and Chelsea Williams.

Entrée: Harissa Crusted Pork Tenderloin
with Potato Lyonnaise, figs gastrique, butternut squash puree, baby root vegetable salad with mandarin vinaigrette

 

 

Kid’s Entrée: Chicken wrap and strawberry side dish
Dessert: Strawberry & Mango Mousse Duo with greek yoghurt foam, rhubarb gel and blackberry garnish.

Hope you enjoyed!

Happy Tasting 🙂

Irena