Winners of the BCPMA 2011 Healthy Chef Competition went to:
- Best entrée - Hyatt Regency Hotel Vancouver
- Healthy Plate Award - River Rock Casino
- Best Dessert- Goldfish Pacific Kitchen
- Best Showcase - Chinese Canadian Chef Association -
- Peoples choice award - Chinese Canadian Chefs Association
THE 12TH ANNUAL HEALTHY CHEF COMPETITION features Chefs competing from the following venues:
- Chinese Canadian Chef Association
- Delizia Fusion Cuisine
- Dynasty Seafood Restaurant
- Executive Hotels & Resorts
- The Well Restaurant
- Goldfish Pacific Kitchen
- River Rock Casino Resort
- The Hyatt Regency Vancouver
- The International Culinary School at the Art Institute of Vancouver
- Vancouver Community College
- DATE: March 16, 2011, WEDNESDAY
- TIME: 6:30pm - Showcase; 6:30pm - No Host Bar; 7:30pm - Dinner
- Event M.C.: CTV Weathercaster Marke Driesschen
- Dress Code: BUSINESS ATTIRE
- Venue: The Hyatt Regency Vancouver; Regency Ballroom; 3rd Floor
- Ticket Price: $85.00 HST included
This event is a trade event but the general public is invited to attend. Tickets include passed canapés from 6:30 to 7:30; a plated appetizer to start, entrée, and dessert prepared from the competing properties. Vegetarian and vegan options are available
Judging will be based on:
Taste and texture components, Artistic appearance of the food presentation, correct cooking procedure in order to receive maximum nutritional benefit of ingredients, mandatory use of six fruit or vegetables promoting healthy cuisine and the overall table display that showcases the property.
Prizes and Trophies will be given out to the top five winners
ACCOMMODATIONS: Please call The Hyatt Regency at 604-639-4708 (contact James Sweeney
email: email@example.com) for the special rate of $149.00 + taxes (single or double occupancy).
Chefs Bios and Information
Chinese Canadian Chef Association; Kent Wong; Head Chef; Imperial Seafood Restaurant
Born in the 60s in Hong Kong, a city full of challenges, Kent apprenticed with Mr. Lam Sing Lung, one of the few famous top chefs from here. Kent headed many well-known restaurants, such as Royal Jockey Club of Hong Kong, Sun Kwong Seafood Restaurant in Mong kok and Federal Restaurant in Yuen Long.
Since Kent landed in Vancouver in 1995, he worked for many high class Chinese Restaurants as head chef. Kent specializes in Cantonese, Northern and Shanghai Cuisines and has been devoted to Cantonese cuisine for 25 years.
Chef Jie Wen was raised in Guang Zhou China moving to Vancouver when he was 20 years old. Jie attended the Culinary Arts program at Vancouver Community College. He spent 14 years working in the hotels and Aramark sport and entertainment. Jie was work as sous chef at the International Broadcasting Center for the 2008 Beijing summer Olympics and again at the 2010 Vancouver Winter Olympics as catering sous chef in the Canada Hockey Place. Currently he is a certified chef of Rational Canada
Team --Chinese Canadian Chef Association
Team captain-- Chef kent Wong Head Chef, Empire Seafood Restaurant
Team member--Jie wen Chef, Rational Canada
SiuKuen Wong Chef, Guang Cheng Food
Ming Tang Pastry chef, Galaxy Bakery
Chun Ming Huang Chef, Shiang Garden Seafood Restaurant
Sam Liang Chef, South West Seafood Restaurant
Chef Eddie Hok Kwong Li, Chef Owner, Delizia Fusion Cuisine Restaurant
Chef Eddie Li has worked and operated many successful Asian theme restaurants in Vancouver since 1990. Chef Eddie started the Delizia Fusion Cuisine in Fall 2010 and already has a loyal clientele. The restaurant ranked 1st in Overall Excellence and the Best Healthy Dish Award in the top 100 Asian Restaurants. Currently Chef Eddie runs three restaurants in Metro Vancouver with his charming wife Irene. Variety is the spice of life, which is very true for the winning couple.
Delizia Team: Chef Irene Hui; Chef Ricky Choi; Chef John Chen; John Yeh; Amanda Wu; Princess May Calata; Arron Lung
Chef Garly Leung; Master Dim Sum Chef; Dynasty Seafood Restaurant
Chef Garly Leung started his career in Hong Kong circa 1974 where he worked at popular restaurants before moving to Vancouver in 1981. Chef Garly’s specialty is Dim Sum and Chinese pastries from the various regional provinces in China. Chef Garly has also participated in a master noodle-pulling episode on The Food Network. Garly always experiments with new and exotic ingredients and shares his expertise with fellow dim sum and Canadian chefs in forums and culinary competitions.
Chef Sam Leung; Executive Chef; Dynasty Seafood Restaurant
Chef Sam has been working as a professional chef for over 30 years. He has won numerous culinary awards and is respected by his peer groups. With a solid Cantonese cuisine background he draws the essence from the eight schools of Chinese regional cuisine and uses local specialty ingredients in his menus. His interpretation and personal flair makes his signature dishes spectacular and has earned kudos from true connoisseurs and food critics internationally.
Jason Brezynskie; Executive Sous Chef; Executive Hotel Conference Centre, Burnaby
Jason was born in Ontario and while very young discovered cooking was something he enjoyed. After graduating high school he moved to British Columbia where he has worked his way through restaurants and attended the VCC Culinary Program obtaining his red seal in 2003. Jason’s culinary journeys have also taken him to England and Montreal. In his current role he works with Chef Kovachevich coming up with innovative ways to wow guests.
Christopher Chabot; Chef de Partie; Goldfish Pacific Kitchen
Growing up in a small farming community in Ontario, Christopher as gained a love and respect for fresh local ingredients. He believes that eating smaller portions and seasonal local ingredients are the key to a healthy lifestyle. Christopher is a graduate of the Culinary Institute of America, in Hyde Park New York, and most recently joined Goldfish this past year after working up the ranks at Joe Fortes.
Executive Chef Sylvain Cuerrier; River Rock Resort
Born in Lachine, Quebec, Chef Sylvain Cuerrier has trained with Chef Christian Leveque, acclaimed Chef Jean-Claude Philly, Chef Dominique Couton and many others. He has represented BC and Alberta at the Canadian Food Festival in Taiwan, brought Grouse Mountain’s Observatory numerous awards and accolades during his 6 year tenure and is currently overseeing River Rock Casino Resort’s nine different restaurants and bars and over 130 culinary personnel. Chef Sylvain Cuerrier is member of the BCCA and a member of the Vancouver Community College Professional Advisory Committee.
Chef Norbert Roesch; Hyatt Regency Vancouver
Chef Roesch brings 25 years of culinary arts experience of which 14 are as Executive Chef. He is a graduate of the Bavarian School of Industry and Business and holds the distinction of being the youngest chef to ever be awarded Germany’s prestigious Master Chef Certification. His career includes positions in German restaurants, Celebrity Cruise Lines and a Sheraton in Chicago. Roesch joined the Hyatt in 1998 and has worked in many esteemed American properties.
Daniel Chiang; Banquet Chef; Hyatt Regency Vancouver
Chef Daniel Chiang is a graduate of the Culinary Arts at VCC and the Dubrulle International Culinary & Hotel Institute. He staged at the San Francisco Ritz-Carlton and Masa’s with Chef Ron Segiel (known as the first American chef to win the Japanese “Iron Chef” competition). Currently he is the Banquet chef after spending three years as Chef de Cuisine of Mosaic Restaurant.
The International Culinary School at the Art Institute of Vancouver -Chef Alex Kornat
Romeo Oloresisimo; Executive Chef; The Well Restaurant
Driven by his passion for food and fueled by his artistic talent, Romeo Oloresisimo graduated top of his class at Vancouver Community College. Chef Romeo introduces local and sustainable ingredients using classical European technique with a modern ¬flair. He is widely believed to be the next up-and-coming local star chef, whose creative delicacies are not to be missed out on.
The Well Restaurant Team: Dean Mcgregor; Evelyn Vallillee; Jasper Cruickshank; John Ho; Kayla Dhaliwal
Chef Sean Rogers; Vancouver Community College
Born and raised in northeast England his family's love of food set him on his path. His studies at Chelmsford Culinary College lead him to work in many England and Scotland establishments. Travel passions brought him to the Wedgewood Hotel for three years as Executive Sous Chef followed by a year at one of England's top rated luxury Castle Hotels, Swinton Park. Sean wants to inspire the next generation with Modern European Cuisine using local and sustainable products in his current role at the VCC.
When & Where
B.C. Produce Marketing Association
firstname.lastname@example.org or email@example.com
Contact: Margie Schurko
3662 Bracewell Place
Port Coquitlam, BC V3B 7B7
T: (604) 944-0179
F: (604) 944-0535