The IslandB次元官网网址檚 best chefs will converge in Saanich on Sunday to face off for top culinary honours.
The Victoria Branch of the Canadian Culinary Federation hosts the 8th annual Vancouver Island Chef of the Year Competition on Nov. 18 at Camosun CollegeB次元官网网址檚 Interurban campus.
Eight certified Red Seal chefs will be given four-and-a-half hours to prepare and present a four-course meal using fresh local ingredients to showcase their individual styles. Past main courses have ranged from seafood to vegetarian to bison, elk and pork.
Beyond a professional panel of judges, guests also play a role in the judging, with peoplesB次元官网网址� choice awards awarded.
B次元官网网址淚t just gets people talking and includes them in on the conversation,B次元官网网址� said Terry Rust, president of the Victoria branch of the federation and event co-ordinator. B次元官网网址淚tB次元官网网址檚 quite fun.B次元官网网址�
ThereB次元官网网址檚 no limit to how much chefs B次元官网网址� along with the help of their assistants B次元官网网址� may plan in advance of the competition, so long as all of the physical preparations are conducted on site during the four-and-a-half hour timeframe.
B次元官网网址淭hereB次元官网网址檚 lots of time. You can get quite advanced. You can get into sugar and chocolate work,B次元官网网址� said Rust, also a sous chef with Shell Canada and former judge of the event. B次元官网网址淚 donB次元官网网址檛 get to taste the food, unfortunately. I wish I could.B次元官网网址�
Last year the event drew 90 guests. Ryan Reed from Westin Bear Mountain Golf Resort was named Chef of the Year and moved on to the provincial championship. The winner of the competition advances to provincials in Vancouver in January, with the national competition set for later in the year in Edmonton.
The top three chefs will be awarded more than $8,500 in cash and prizes, and presented with the opportunity to work with a secret award winning chef and restaurateur, which will be revealed during the awards ceremony.
The evening begins with a reception of canap茅s and champagne followed by the four-course meal and wine. Each guest receives a complimentary gift basket and is entered in a door prize draw.
Additional raffles and a silent auction will also be taking place, with funds raised supporting the Canadian Culinary Federation, Victoria Branch Scholarship Funds. Tickets are $125 and available through Judith Kirchner at jkirchner@telus.net.
