Last weekend, one young chef was crowned the winner of the inaugural Hawksworth Young Chef Scholarship Competition. The Hawksworth Young Chef Scholarship program is a non-profit culinary foundation created to recognize and inspire young Canadian chefs, while promoting professionalism and culinary excellence within the hospitality industry. To be eligible, they must be Canadian chefs under 28, with a Red Seal certification, and are working full-time in a professional kitchen. 10 finalists across Canada were selected:
- Mark Andrew Brown – Ayr, Ontario
- Ross Derrick – Winnipeg, Manitoba
- Arnie Mitchell Guieb – Vancouver, British Columbia
- Talib Hubba – Sherwood Park, Alberta
- Carmen Ingham – North Vancouver, British Columbia
- Hayden Johnston – Thunder Bay, Ontario
- John Ly – Vancouver, British Columbia
- Brad Masciotra – London, Ontario
- Paul Moran – Kelowna, British Columbia
- Garrett Rotel – Calgary, Alberta
During Round 1 of the competition, these ten finalists competed against each other to create a main course dish for two within two hours, using provided ingredients. The top 3 finalists then moved on to Round 2, the black box challenge. They had two hours and fifteen minutes to cook a main course and dessert using mystery ingredients from the black box.
My guest reporter Terence checked out Round 2 of the competition at the Pacific Institute of Culinary Arts and watched the following candidates compete for a chance to receive a $10,000 bursary, provided by the Chefs’ Table Society of BC, and a stage at a leading international restaurant.
From left: Carmen Ingham, Paul Moran & Brad Masciotra (Photo credit: Hawksworth Young Chef Scholarship Twitter feed @HawkScholarship)
The black box ingredients were (more…)
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