Winners of the Healthy Chef Awards 2013

The winners of the BCPMA Healthy Chef Awards 2013 are as follows:

Best Table Showcase Award – River Rock Casino

Best Dessert Award – Copper Chimney

Dessert: European style Indian Fusion Mousse Cake: Poppy seed mango mousse cake and coconut pitaya fruit cake, duo of berry coulis, dark chocolate and caramel swirl, Zobrowke vodka, tabasco

Best Entree Award – Tivoli

Entree winner:  CAB Beef Tenderloin – roasted, grain-fed, 9 vegetable ragout, applewood smoked Yukon gold gratin potatoes.

Healthy Chef Award  – Preston’s

Healthy Chef Entree winner :Baked marinated sable fish with preserved black bean sauce, textures of “stir fry vegetables” and forbidden rice.

Dessert: Goats cheese cake with orange and beet coulis, pumpkin seed praline and vanilla and parsnip gelato.

People’s Choice Award’s Choice Award – Art Institute of Vancouver

Entree course: Sous Vide sword fish, tropical fruit salsa, and a grilled papaya puree
with coconut lime rice and pan seared scallop on top of a pickled fennel and asparagus salad
Desert Course: Napolian fruit with coconut coating and lime sorbet

Dynasty Seafood Restaurant

Competitior #7 Dynasty Seafood Restaurant

Entree sirloin beef steak cubes in a mushroom beef gravy with fried rice, peas, long bean, butter and corn

Dessert goji berry jelly

Team Leader: Chef Antony Leung

Team Members: Chef Kan Lung, Emily Lam, Mable Lam

Since Dynasty was established in 2009 in Vancouver, they have striven to bring the best chinese fare and service. Their expertises are not only in traditional cuisine, but also new dishes to whet your appetite.

Chinese Restaurant Awards 2012 – Critic’s Choice Signature Dish Award – Gold with Distinction for Sautéed Buddha’s Feasr

Vancouver Magazine 2012 Restaurant Awards – Silver Medalist – Best Dim Sum

Vancouver Magazine 2011 Restaurant Awards – Honorable Mention – Best Formal Chinese

Taipei World Championship Cooking Contest – First Prize – Individual Hot Dish

777 West Broadway St.

Vancouver, BC

(604) 876 – 8388

Open: 7 days a week

In just under two hours the evening’s festivities will begin

The afternoon has been a bit insane. All the volunteers were out in full force wrapping roses, setting out show programs and arranging the silent table auctions.
By 3 PM River Rock and Tivoloi’s were starting their set up. They were followed by Copper Chimney and the Arts Institute.
I’m still missing a few menu items so I am going to try and get the from the chefs before the absolute madness starts.

But it might be took late – it is already 5:43 PM.

Nutrition Judge

Darcel Markgraf is an orchardist and nutritionist for BC Tree Fruits. Darcel has been an orchardist since 1986 after marrying into the industry. Her husband, Hank Markgraf, has been a grower since 1969. Together, they grow many varieties, including Royal Gala, McIntosh, Red Delicious, Braeburn and Fuji. Before becoming an orchardist, Darcel obtained her Bachelor of Science in Food Science and Human Nutrition in 1988 from the Washington State University. Darcel has over 20 years experience working and supervising commercial kitchens including restaurants and institutions.

Prestons Restaurant & Lounge

Competitor #3 Prestons Restaurant & Lounge

Prestons Restaurant & Lounge Executive Chef and proud Vancouverite Romeo Oloresisimo has over ten years experience at various high-end dining establishments and boasts a number of impressive accolades including earning his Red Seal Certification in 2010, as well as recent wins at the Master Chef Competition in 2011 and the Iron Chef Competition at the Interior Provincial Exhibition in 2012.

Growing up in Vancouver, Chef Romeo got his start as a dishwasher and quickly moved his way through the kitchen ranks of some well-known Lower Mainland eateries. It wasn’t long before he recognized his true passion for cooking and decided to further his education by attending culinary school. Not surprisingly, Romeo finished at the top of his class and shortly thereafter, landed his first Executive Chef posting at one of Vancouver’s hottest seafood spots, Kettle of Fish. Soon after, the restaurant was named one of Vancouver’s best seafood restaurants. Despite his success, Romeo was in need of a change and relocated his wife and young daughter to Kamloops in 2011. Since then, Romeo has been delighting diners with his creative dishes and unique flare.  Romeo is a self-proclaimed ‘foodie’ and each dish he prepares deeply reflects his love for the craft. On behalf of Romeo and his entire kitchen staff, welcome to Prestons – Enjoy!

Grand Dynasty Seafood Restaurant

Competitior #8 Grand Dynasty Seafood Restaurant

Entree Shrimp with mushroom and Singapore style vermicelli

Dessert Osthamanthus jelly with osamanthus flower and goji berry

Team Leader: Chef Antony Leung

Team Members: Chef Kan Lung, Emily Lam, Mable Lam

Grand Dynasty is the only upscale Chinese Seafood Restaurant in Burnaby, located right next to the Burnaby Delta Hotel. They prepare and serve traditional made-to-order dim sum daily. Experience authentic Chinese Cuisine in a comfortable dining environment with elegant decor and superb service.

Chinese Restaurant Awards 2012 – Signature Dish Dining Festival Diner’s Choice – Best Dining Environment

Chinese Restaurant Awards 2012 Diner’s Choice – Best New Restaurant

4331 Dominion St.

Burnaby, BC

(604) 432-6002

Open: 7 days a week

Back again for its 14th year

Healthy Chef 14th Annual Competition 2013

The challenge: Make fruits and vegetables the star of the plate!

The event takes place at the Hyatt Recency, Downtown Vancouver
Wednesday, March 13th, 2013 at 6:30 PM
Tickets for the trade and public are $90 each and can be purchased via
500 guests will see what 10 properties bring to the table.
It is an evening of food and sensory delights.

Would you like to win tickets to this event? Please click here. 

Copper Chimney Restaurant

Competitor #8 Copper Chimney Restaurant

Entree: Indian Spiced Rack of Lamb: Papaya seed creme fraiche marinade, roasted cabbage, micro greens, edible flowers, Chilliwack farm eggs dumplings, vegetable medley

Dessert: European style Indian Fusion Mousse Cake: Poppy seed mango mousse cake and coconut pitaya fruit cake, duo of berry coulis, dark chocolate and caramel swirl, Zobrowke vodka, tabasco

Jaroslaw Faryna – Executive Chef since 1997 Continues the family tradition as Chef, Master Chef, Pedagogy Course

Culinary Art, and culinary consultant in the HACCP system. In 2006, he moved to Chicago, IL. worked and learned about the culture of culinary arts in the Russian restaurant. In 2008 he emigrated to Canada, worked in a Greek restaurant. 2010 settled in Vancouver, BC. and worked in the Catering Company and Restaurant as Executive Chef.

Chef Jaroslaw in 2012 took over position as Executive Chef at the Executive Hotel Le Soleil – Copper Chimney Restaurant. He has won a number of recognitions and culinary awards in the National and International competitions in cooking. Guinness Record and Culinary maneuvers Prague (Czech Republic).

Team captain:   Executive Chef Jaroslaw Faryna

Lamoureux Elise Marie – Cook
Dhanesh Chatlani – Cook
Bartlomiej Faryna – Cook
Yuki Goto – Server

Copper Chimney – Hotel Le Soleil

Experience modern Indian fusion fare in our stunning dining room surrounded by exotic wood millwork, Murano chandeliers and awe inspiring hand painted murals . Located within the Hotel Le Soleil in downtown Vancouver.

Hyatt Regency Vancouver

Competitor #2: Hyatt Regency Vancouver

Entrée  Slow roasted beef tenderloin Potato and mushroom pomme Anna cake, Crispy mushroom chips, Kale

Desserts     Blood orange panna cotta, Quinoa biscotti, dark chocolate rum gelee

Chef Thomas Heinrich began cultivating his love of local gastronomy in his native Australia, where he first worked at Basil’s Seafood Restaurant. He followed these auspicious beginnings with work in multiple high-end kitchens around Australia before making his first move to North America, specifically, New York City. Here he honed his culinary skills as Sous Chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. Continue reading