VanFoodies.com

Thanks to work, I was one of the lucky individuals who once again attended the BC Healthy Chef Competition that took place a couple of weeks ago. I might not have a popular blog to receive the fancy, golden media invite (I’m imagining that’s what it looked like) and sit at the VIP tables, but my coworkers and I had a lovely evening while supporting a great cause. Man, I know I said this before, but I do love my job 🙂

The purpose of this event is to help promote healthy eating while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 10 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Here is the list of competing units:

• Chinese Canadian Chef Association
• Copper Chimney
• Executive Plaza Hotel Coquitlam
• The Hyatt Regency Vancouver
• The International Culinary School at the Art Institute of Vancouver
• Pacific Institute of Culinary Arts
• Pier 7
• River Rock Casino Resort
• Vancouver Community College
• Wah Wing Szachuan Restaurant

Before we could enjoy the entrees and desserts prepared by these 10 competing units, we each had our serving of Olive Oil Poached Wild Salmon as our starter plate.

Starter Plate: Olive Oil Poached Wild Salmon, Pickled Mushroom and Potato Fondant

Then, each guest joined the line to pick up their own combination of entree and dessert, based on the envelope at each seat. The envelope contained a card that specified our entree and dessert selection randomly chosen among the ten competing units. No two guests at the same table would have the same combination of entree and dessert. There were four of us at the table, so we shared our plates to maximize the number of dishes we each got to try. In addition to that, we also picked up a few more dishes when each station was open for “seconds”. Frankly, we tried almost everything that was served that evening!

Food

Of everything I tried, I was the most impressed by these:

Copper Chimney Entree: Lamb Popsicles with Mint Chutney & Potato Gobi

Copper Chimney Entree: This might not be the healthiest dish, but I really enjoyed the spice rub on the lamb chops.

Art Institute Entree: Basil & Panko Crusted Albacore Tuna with Mango Apple Puree and Pomegranate Spinach Salad

Art Institute Entree: My coworker thought it was a bit bland, but I thought the seasoning was quite good. I especially liked the panko crust on the tuna.

VCC Dessert: Chocolate Kalamansi Fondant Bar, Green Tea Mousse, Lychee & Roasted Korean Strawberry Chiboust Tart, Pear Sorbet with Caramelized Pear

Vancouver Community College Dessert: There were many components in this dessert, but they all made sense together. The pear sorbet was very refreshing; the chilboust cream on the tart tasted almost like marshmallow, light and fluffy.

Displays

The 10 competing units were not only competing on food quality and the use of fruit and vegetables, but also on the creativity in their displays. Here are a few that caught my eyes:

Sugar Art Display by the Art Institute

Very impressed by the quality of sugar work the AI students put out.

Display by the Chinese Canadian Chef Association

Display by Wah Wing Szechuan Restaurant

Chinese chefs have been known for impressive food sculptures, so I’m not surprised to see that the Chinese Canadian Chef Association and Wah Wing have put out some really nice work on the tables.

Display by River Rock Casino Resort

I’m not sure what this has to do with food, but it definitely caught my attention – although I was surprised to learn that none of my coworkers actually saw her!

Winner Circle

While every competing unit has done a fantastic job and there’s really no loser in this competition, the judges had to pick out a winner for the five categories. They are:

Best Entree: Vancouver Community College

VCC Entree: Steelhead and Halibut Press, Scallop Ahi Tuna Bar, Poached Daikon Taro Har Gow, Sweet Carrot Puree, Hot & Sour Emulsion, Green Curry Sauce

Best Dessert: Hyatt Regency

Hyatt Dessert: Dulce de Leche, Poached Pear, Pineapple Star Anise Panna Cotta, Gooseberry Mint Pate

Healthy Plate Award: Executive Inn Coquitlam

Executive Plaza Hotel Coquitlam Dessert: Sweet Potato and Pineapple Chip Tower, Tropical Fruit, Organic Yogurt, Berries

Best Table Showcase: River Rock Casino

Well, need I say more?

People’s Choice Award: Vancouver Community College

It was a neck-and-neck competition between VCC and River Rock Casino.

Final Thoughts

Congratulations to everyone who competed in this competition. It was a lovely evening, not to mention that we all walked away with a box of grocery – more healthy ingredients to add to my meals!

More event photos below: