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Posts Tagged ‘BC Produce Marketing Association’

For the past 4 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Co-sponsored by the BC Chefs’ Association and the BC Produce Marketing Association, the purpose of this event is to promote a healthier diet with the use of fruit and vegetables, while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 8 units were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. Despite I received a media invitation this year, I once again joined a few other colleagues at work at this event. Here is the list of competing units this year:

  • The Art Institute of Vancouver
  • Beach Grove Golf Club
  • Burnaby Central Secondary School
  • Delta Hotels (Burnaby and Vancouver Airport)
  • The Hyatt Regency Vancouver
  • Pretty Estates Resort
  • Rational
  • Vancouver Community College

Healthy Chef Competition 2014

Before we followed the tradition and opened our envelope to retrieve our entree and dessert tickets, we each received a plate of Salmon Carpaccio prepared by the team at Hyatt Regency Vancouver. Because the team was led by Chef Thomas Heinrich, it had the resemblance of the beef carpaccio we previously had at the Mosaic Bar & Grille downstairs from the ballroom. A different protein but this still composed a good flavour and texture combination using fish, crispy garlic chives, the aioli and liquid vinegar gel.

Salmon Carpaccio

I couldn’t resist. In addition to my assigned entree and dessert, I also picked up a couple more dishes after we were allowed for “seconds”; therefore, I have tried a total of 3 entrees and 3 desserts. Ooops hehe!

Entrees

The Hyatt Regency Vancouver’s Braised Beef Short Rib was very tender. (more…)

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For the past 3 years, I have been blessed with the opportunity to attend the BC Healthy Chef Competition. Once again thanks to work, I joined a few other colleagues at this much sought after event. The purpose of the Healthy Chef Competition is to promote healthy eating while raising money for the Mix it Up! campaign, Canadian Cancer Society and the Heart and Stroke Foundation. Chefs representing 9 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 this year:

  • The Art Institute of Vancouver
  • Copper Chimney
  • Dynasty Seafood
  • Grand Dynasty Seafood
  • The Hyatt Regency Vancouver
  • Pacific Institute of Culinary Arts
  • Prestons
  • River Rock Casino Resort
  • Tivoli’s Restaurant
Guests waiting for the event to start

Guests waiting for the event to start

Besides cooking, the 9 restaurants also had to put together a creative display as they were being judged on that. Here are a few that caught my eyes:

Before we went on separate ways to line up for our entrees and desserts, each of us was served the Al a Minute Warm Smoked Salmon prepared by the team at Hyatt Regency Vancouver. (more…)

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Through work, I had the opportunity to attend the 2011 BC Healthy Chef Competition dinner. On March 16, chefs representing 10 venues were competing against each other by cooking up some tasty entrees and desserts using fruit and vegetables. 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. Here I want to report back what went on that evening. Put your bib on because this is going to be a mouth-watering post!!

Chefs showcase their dishes

Chefs showcase their dishes

The competing units included:

  • Chinese Canadian Chef Association
  • Delizia Fusion Cuisine
  • Dynasty Seafood Restaurant
  • Executive Hotels & Resorts
  • Goldfish Pacific Kitchen
  • The Hyatt Regency Vancouver
  • The International Culinary School at the Art Institute of Vancouver
  • River Rock Casino Resort
  • Vancouver Community College
  • The Well Restaurant

The evening was a lot of fun. First, we got to check out each booth and watched the chefs as they prepared for our dishes. At the same time, a panel of judges visited each booth and evaluated each entry based on a number of things including taste, presentation, use of six fruit or vegetables to promote healthy eating and the table display.

A panel of judges visited each booth

A panel of judges visited each booth

Then, we were seated at the dining table and had the Salmon Roulade cooked by Hyatt Regency Vancouver.

Appetizer: Confit Salmon Roulade

Appetizer: Confit Salmon Roulade

The best part came when we had to fetch our own entree and dessert. (more…)

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