2012 Culinary Stage Competitions & Demonstrations

Culinary Stage Competitions

Culinary Stage Sponsor:

Sunday, September 9 and Monday, September 10, 2012 Hall B, Edmonton Expo Centre

2nd Annual Hot Competition Live! 2012

The CCFCC Edmonton Branch presented two days of intense competition promoting culinary excellence, on the Alberta Foodservice Industry Culinary Stage. Chefs of all levels, from students to established executive chefs, brought their recipes and ingredients and showcased their skill for judging by a panel of respected culinary professionals.

During this two day extravaganza, competitions were held in 3 categories:  Apprentice, Professional and Team.

Serving Dishes Sponsored by: Flatware Provided by :

Medals awarded were:

Chef Stanley Townsend, Program Chair of the Culinary Arts Diploma Program at the NAIT School of Hospitality and Culinary Arts, was host and master of ceremonies for the Sunday culinary competitions. Mary Bailey, Publisher of The Tomato food & drink, performed the honours for the Monday sessions. These two passionate and influential veterans of the Alberta food scene put the competitors through their paces and shared their many years of culinary experience with the audience.

Competition Judges:

Chef Doreen Prei, Zinc	Chef Ihab Rafeh, CCFCC Edmonton	Chef Allana Sykes, CCFCC Edmonton	Chef Richard Toll, ASNA

Culinary Stage Demonstrations

Chefs Jackets provided by:

Sunday, September 9
12:30pm – 1:00pm	Chef Spotlight – Chef Ganesh Subra and Sous Chef Rodney Khoo, L2 Grill and Fantasyland Hotel
Chef Ganesh Subra Chef Rodney Khoo Chef Ganesh Subra’s training and travels have taken him across the globe, honing and influencing his culinary style. Along with Sous Chef Rodney Khoo, he prepared two international dishes, a Middle Eastern Mezzeh of Baba Ghannouj, Fattoush and Tabouleh and a Beef Tataki with Soba Noodles and Ginger Sesame Dressing.
2:00pm – 2:30pm	Chef Spotlight - Chef Shane Chartrand, Murrieta's Edmonton
Chef Shane Chartrand of Murrieta's Edmonton understands and respects all aspects of food and, in his cooking, strives to escape from the ordinary and mundane. Chef Chartrand  demonstrated a unique and enticing Watermelon Spicy Ralmon Roll with Sauteed Greens with Red Thai Curry Cream.
Monday, September 10
11:00am – 11:45am	Chef Spotlight - Chef Doreen Prei, Zinc Restaurant
Chef Doreen Prei, Chef de Cuisine at the fabulous Zinc Restaurant, will be featured on the AFE Culinary Stage preparing Seafood Terrine, Herb Salad and a Lemon Cucumber Lettuce Sorbet. Chef Prei demonstrated the fine technical skills required in the making of a terrine. She showcased cooking and working with lobster, the making of a scallop mousse, clarifying a consommé and the actual terrine making process. To finish, She made an unusual sorbet by pairing lettuce with cucumber and lemon.
12:15pm - 1:00pm	Chef Spotlight - Chef Richard Toll, ASNA
The Sous Vide method is a unique, effective way to cook, transforming everyday foods into something truly remarkable. Chef Richard Toll of ASNA shared his techniques and advice on how make spectacular dishes as he prepares Cocoa Dusted Sous Vide Lamb Loin on Fondant Potatoes With a Green Pea and Mint Foam.     Industry Fashion Show Sunday, September 9 and Monday, September 10   1:15pm – 1:45pm - Industry Fashion Show   Each day of the Alberta Foodservice Expo, the Culinary Stage featured the fun and lively AFE industry Fashion Show. AFE exhibitor, Canadian Linen & Uniform, showed off new, stylish and practical uniforms for foodservice industry workers.   Presented by:

2012 HIGHLIGHTS

2011 HIGHLIGHTS

Chef Liana interviews apprentice

Turning up the heat

Judges in action

Overall Top Chefs

Apprentice Chef
Amanda Schilling - Gold Medal | Calgary Flames Hockey Club