12th annual Healthy Chef Competition at The Hyatt Regency Vancouver on March 16, 2010.
I was invited to attend this year's Healthy Chef festivities from the BC Produce Marketing Association. At this event, "media" meant anyone who writes or promotes local dining.
Friendly faces were abound including competition judge and food entrepreneur Melody "Gourmet" Fury, petite eater Mijune Pak from Follow Me Foodie, Jonathon Yapp of Food and Tell, and many others.
The night was a very classy affair done to the nines. Ten different chef teams varying Asian dining to hotel restaurants, culinary schools and so on competed to make the best meals incorporating the daily recommended amount of fruits and veggies through entrées and desserts.
The theme of healthy dining was sprinkled across the evening with different references to it throughout the night.
Each diner had an envelope with one restaurant listed for an entée and dessert to eat, but that did not last as everyone more or less got a chance to try anything and everything as the night went on.
The competing chefs were from the Hyatt Regency itself (winner: best entrée), Executive Hotel, Art Institute, VCC, CCCA (winner: best showcase & people's choice), River Rock (winner: healthy plate award), The Well, Delizia Fusion, Goldfish Pacific Kitchen (winner: best dessert), and Dynasty.
CTV weatherman Marke Driesschen was kind of an awkward emcee at times even making a bizarre Chilean miners joke looking under his podium remarking if there was one left under it. And the live auctioneer blasted us with his deafening voice and banter. I liked the amalgam of different kinds of social fun thrown together with the focus still primarily squared in on the food.
The food itself was quite splendid and diverse.
I will spare you my supbar food anecdotes and leave that to the real food writers.
The seafood from the Chinese Canadian Chef Association (above) was probably my favourite and the must have dish of the night which explains their two awards.
There was quite a line for it when it was announced seconds were available. The prawns, scallops, and dry noodles delighted the senses.
The desserts were a nice capper to the night with small, interesting portions to wind down the evening.
I am continually intrigued as I discover new, diverse elements of Vancouver's social scene and all its niches, food being chief among them.
Originally published in Vancouver Is Awesome.
I was invited to attend this year's Healthy Chef festivities from the BC Produce Marketing Association. At this event, "media" meant anyone who writes or promotes local dining.
Friendly faces were abound including competition judge and food entrepreneur Melody "Gourmet" Fury, petite eater Mijune Pak from Follow Me Foodie, Jonathon Yapp of Food and Tell, and many others.
The night was a very classy affair done to the nines. Ten different chef teams varying Asian dining to hotel restaurants, culinary schools and so on competed to make the best meals incorporating the daily recommended amount of fruits and veggies through entrées and desserts.
The theme of healthy dining was sprinkled across the evening with different references to it throughout the night.
Each diner had an envelope with one restaurant listed for an entée and dessert to eat, but that did not last as everyone more or less got a chance to try anything and everything as the night went on.
The competing chefs were from the Hyatt Regency itself (winner: best entrée), Executive Hotel, Art Institute, VCC, CCCA (winner: best showcase & people's choice), River Rock (winner: healthy plate award), The Well, Delizia Fusion, Goldfish Pacific Kitchen (winner: best dessert), and Dynasty.
CTV weatherman Marke Driesschen was kind of an awkward emcee at times even making a bizarre Chilean miners joke looking under his podium remarking if there was one left under it. And the live auctioneer blasted us with his deafening voice and banter. I liked the amalgam of different kinds of social fun thrown together with the focus still primarily squared in on the food.
The food itself was quite splendid and diverse.
I will spare you my supbar food anecdotes and leave that to the real food writers.
The seafood from the Chinese Canadian Chef Association (above) was probably my favourite and the must have dish of the night which explains their two awards.
There was quite a line for it when it was announced seconds were available. The prawns, scallops, and dry noodles delighted the senses.
The desserts were a nice capper to the night with small, interesting portions to wind down the evening.
I am continually intrigued as I discover new, diverse elements of Vancouver's social scene and all its niches, food being chief among them.
Originally published in Vancouver Is Awesome.
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