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
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.
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…)
VanFoodies.com 
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