Last Friday we were invited to the Hot Chefs Cool Jazz event. If you have been following our blog for awhile, you would remember two years ago we attended the same event. This takes place every two years in support of Bocuse d’Or Canada. In January 2013, Chef Alex Chen will represent Canada to compete in Bocuse d’Or in Lyon, France, where chefs from 24 countries will convene for the most demanding culinary competition in the world.
Hot Chefs Cool Jazz was a fun event, with 16 savoury and sweet food stations, wine & beer, as well as live jazz performance. It was very nice to see the support Chef Alex received from his peers in the culinary industry in BC.
Of everything we tried, here are a few of our favourites:
Peking Duck Crepe – Who doesn’t like peking duck? The meat was luscious and seasoned well, and the chefs rotated to demonstrate their skills in skinning the BBQ ducks.
Albacore Tuna, Asia Slaw, Ponzu Dressing – The tender tuna mixed with the Asian slaw and crispy cracker. The various textures worked very well together.
Braised Beef Tongue – Witnessing how this was plated, I saw the chef one-by-one add more than 10 elements on top of the braised beef tongue. It may seem overly complicated, but it all makes sense in one bite.
And this is by far the most creative dish of the evening. It was quite amazing how the chef was able to create the texture of the forest using various ingredients. It’s fresh and earthy, thanks to the natural flavour of the mushrooms.
We wish Chef Alex the best of luck competing in Lyon in January. Here are all the delicious photos we took at the event: