Last week we attended the 15th edition of the BC Healthy Chef Competition in which competitors are tasked with creating dishes that use up to ten different fresh fruits and vegetables. Designed to help raise awareness of the healthy aspects of eating fresh fruits and vegetables, the competitors were judged on the “unique and delicious ways” in which they used the produce in their dishes.
“We know that real food is the way to health, nutrition and good taste,” said Joe Chow, President of the BC Produce Marketing Association (BCPMA) who co-sponsored the event along with the BC Chefs Association.
“This is a competition where up and coming culinary students compete against established culinary groups while figuring out the best way to use fruits and vegetables as the star of the plate.”
While chefs and their teams were working hard to impress the judges, guests mingled and enjoyed the evening hosted by local television personality Marke Driesschen.
Trophies were awarded to Delta Hotels for Best Entrée, Hyatt Regency Vancouver for Best Dessert, Beach Grove for Best Table Showcase, Vancouver Community College for the Healthy Plate Award which came with a $1,000 cheque, and the People’s Choice Award went to Burnaby Secondary School.
It was interesting to see entrées and desserts which tried to showcase a variety of fruits and vegetables, but with that said, we still have a thing for beef. Our favorite dish of the evening was the braised short rib with a buckwheat risotto from Chef Heinrich of Hyatt Vancouver, with the leak ash beef tenderloin from Vancouver Community College coming in as a close second.
We had a fabulous time at this year’s BC Healthy Chef Competition and we’re already looking forward to the next.