WACS Global Chefs Challenge- The winner is Canada!

Saturday June 11, 2011

Yesterday, five chefs and their teams from Canada, United States, Venezuela, Ecuador, and Chile battle it out for the title of Top Chef of the Year in a competition called World Association of Chefs Societies Global Chefs Challenge.The winner of yesterday’s competition will be representing the Americas at the Global Chefs Competition held in Korea in 2012 –an honour for the chosen Top Chef. It was announced today that the winner from the challenge is Canada!

The chefs performing on top of the Sysco stage are top chefs within their own countries. Their names may be familiar to you and are listed in the order of chef and assistant. They are Tobias Macdonald and Jasper Cruickshank from Canada, Michael Metazzaro and Charles Figueroa from the United States, Ricardo Manizanilla and Joyce Fernandes from Venezuela, Francisco Vintimilla and Andres Torres from Ecuador, and David Calguin Homero Burgos from Chile.

The rules for the competition are quite simple. All teams were given kobe beef for the first course, halibut for the second course, and strawberries as ingredients to create a unique dish for each guest. All teams were allotted time from 12:00 noon to 5:30pm to prepare the meals. Starting from 5:30pm, the first course was served and tasted by the judges from kitchen one, then kitchen two’s creation was served 10 minutes later and each kitchen took turns to present in 10 minute intervals until dessert from kitchen 5 was served and tasted by the judge. The teams were judged based on the taste of their creations, use of equipment, and the use of time.

A woman who purchased a spot was interviewed by Chef Marcus Von Albrecht, the master of ceremonies of the evening, says she was a culinary student and says that from this experience she hopes to draw inspiration so that when asked to present to a chef, she will be prepared in terms of the presentation and plating part of the culinary process.

Other than opportunities to learn, there are certainly many perks to be had from such an experience for guests and the audience. The audience was able to witness a wonderful event brought to life from months of hard work and preparation. The guests were able to enjoy the meal of their lifetime while Vancouver Community College students were providing white glove service. With the halibut flown in from Finland by Lufthansa Airlines, Kobe Beef flown in from Australia, Garland of Canada providing food supplies, Fiji Water provided to help our lovely guests quench their thirst, and china flown in from Norway at cost 53 Euros per piece, it certainly was an extravagant night to remember for years to come!