Tivoli’s Restaurant

#9 Tivoli’s Restaurant Lounge

Menu for Healthy Chef Competition:

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

Dessert:  Port Poached Bartlett Pear – White chocolate cherry parfait with fruit salsa

Chef Jason Brezynskie

Jason Brezynskie is currently the Executive Sous Chef at the Executive Hotel and Conference Center in Burnaby.  Born in Kitchener-Waterloo in 1972, Jason found enjoyment in cooking even taking YMCA culinary classes while very young. A stint as a restaurant dishwasher at 19 convinced him that he liked the rush of the business. Soon after high school graduation in 1992 he moved to British Columbia. Working his way through restaurants like Earl’s, Lone Star and Mavericks on the Waterfront, Jason got serious about getting his Red Seal and making this his profession.

PICA

Competitor #5: Pacific Institute of Culinary Arts

Entrée: Steamed Halibut on Apple-Purple Potato Puree, with broth

Dessert:

Angel Food Cake with Toasted Coconut
Passion Fruit and Mango Compote
Coconut Infused White Balsamic Reduction
Fresh Star Fruit, Dragon Fruit and Kiwi
Chantilly Cream with Pineapple

Team Captain: Supervising Chef Instructor, Darren Clay

Graduating culinary school in 1998, Chef Darren spent his early years in the Industry honing his skills and beginning his apprenticeship at the prestigious Fairmont Waterfront Hotel in Vancouver. Finishing in the Top 5% of his class for his Red Seal, Chef Darren set off to further his education and also apply his skills on an International level in Singapore, Thailand and other parts of Southeast Asia for 3 years before returning to the West Coast.  After completing his Provincial Instructor’s Diploma in 2009 Chef Darren joined the faculty at Pacific Institute of Culinary Arts.

Pacific Institute of Culinary Arts Team:

• Darren Clay – Chef Instructor
• Josefa Castro Dragicevic – Culinary student

River Rock Casino

Competitor #1 –  River Rock Casino

Fish & Seafood Soup

-prawns, red snapper, scallop

With weet pea, red Bell pepper, bean sprouts, green bean, purple eggplant, Napa cabbage, carrot, celery, red onion, basil, cilantro, scallion, coconut milk, chicken stock, sambal oelek

Fruits and Coconut Jelly Nage

-coconut jelly

-rambutan, mango, prickly pear, dragon fruit, mangosteen, star fruit, papaya, pineapple

-coconut and orange juice

Avocado Pandan and Green Tea Shake

Avocado, pandan leaf; sweetened condensed milk, ice, green tea

Built in 2005, River Rock Casino Resort is a modern entertainment complex that offers excitement for everybody. The resort hosts 203 suites and penthouses as well as 193 state of the art guest rooms; eight diverse dining options, a salt water pool, hot tub, waterslide and spa. No visit would be complete without a stop at the Casino with over 1000 slot machines, 115 gaming tables, including a dedicated Poker room and a state of the art 950 seat Show Theatre that welcomes stars from around the globe.

In April 2007 Sylvain was appointed as Executive Chef at River Rock Casino Resort, Greater Vancouver’s most recent addition to the AAA four diamond property circle. At River Rock Sylvain is responsible for the entire Culinary Department. With nine different restaurants and bars and over 150 culinary personnel, Sylvain is kept extremely busy.

Sylvain’s commitment to innovative cuisine, promotion and coaching of apprentices, encompassing the best of international techniques, flavors, textures and styles, both classic and modern, has raised the caliber of food and beverage facilities wherever he has lent his hand. “One must share with others and especially with the youth in order to preserve, enhance and perpetuate this age-old trade and art, that unites all cultures.”

Chef Sylvain Cuerrier is an active member of the BC Chef’s Association and a member of the Vancouver Community College Professional Advisory Committee.

River Rock Team Members

Anthony Lee                           Demi-Chef
Tyler Hounslow                     Chef de Partie
Luz Larson                               Chef de Partie
Jamie Alvarenga                   Senior Chef de Partie Tournant
Nicole Fang                             Chef de Partie Pastry
Daisy Lai                                   Assistant Pastry Chef
Allen J.L Hsu                           Sous-Chef
Matt Varner                             Sous-Chef
Sylvain Cuerrier C.C.C.        Executive Chef

http://www.riverrock.com/
http://www.facebook.com/RiverRockCasinoResort
https://twitter.com/riverrockcasino

Art Institute of Vancouver

Competitor #4 Art Institute of Vancouver – The International Culinary Schools

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

 

Artur Kowalczyk is a young culinary enthusiast currently refining his skills at the Art Institute of Vancouver. Though Art is inspired by fresh, self-sustainable, local ingredients, his Polish heritage is yet another element contributing to his vast knowledge of the culinary industry. Being a culinary student with European heritage undoubtedly gives him an edge over traditional North American chefs. High understanding of the importance of sub-standard ingredients in his cuisine is a key factor contributing to his inevitable success.

The team members include:

Diego Anticona- team captain

Artur Kowalczyk- team captain

Caitlin Pedde

Liz Chifan

Matt Cussano

Daniel finley

Daniel Silva

Alejandro Verti

Jennifer coutu

Jenifer Wurtz

Valerie Hart

Brittany MacIlmoyl

Telnaz Mazidi

The Art Institute of Vancouver is a world renowed culinary school known for providing its graduates with the knowledge and skills necessary to become successful in all aspects of the culinary industry. In addition to international and American cuisines, they delve into specialty areas such as baking and pastry, garde manger, and à la carte. Taught by some of the finest chefs the culinary industry has to offer, The Art Institutes degree program  is the optimal choice to prepare one for such entry-level positions as assistant baker, line cook, pantry cook, or prep cook with caterers, resorts, hotels, restaurants, and more. Courses such as Restaurant business management also offer opportunity to those looking to enter managerial positions in the industry.

http://www.artinstitutes.edu/vancouver/culinary-802.aspx

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