As our Canadian Olympic athletes are in final preparations to take on the world at the 2018 PyeongChang Olympic Winter Games so are the eleven chefs who won gold in their regional qualifier competition across Canada.
The 2018 Canadian Culinary Championships finalists are now confirmed. These Chefs have returned to their kitchens and many will spend the next two months training for the two day event taking place in Kelowna Feb. 2 to 3.
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害羞草研究所淲e are thrilled to announce this talented line-up of chefs who will be making their way to Kelowna in February,害羞草研究所� said Karen Blair, Co-Founder and Director of Operations and Sponsorship, Gold Medal Plates and Canadian Culinary Championships, in a press release.
害羞草研究所淕uests will witness their talent come to life during the three competitions. If you have not yet attended the event we encourage you to come and see for yourself and be prepared to be wowed at what the chefs can do on minimal budgets, timed competitions and preparing food for hundreds of people at each of the Mystery Wine Pairing Competition, Black Box Competition and the Grand Finale events.害羞草研究所�
Representing
British Columbia: Alex Chen 害羞草研究所� Boulevard Kitchen & Oyster Bar, Vancouver
Edmonton: Shane Chartrand 害羞草研究所� SAGE
Calgary: Blake Flann 害羞草研究所� BLAKE from Canmore
Regina: David Vinoya - Wild Sage Kitchen & Bar
Saskatoon: James McFarland - University of Saskatchewan
Winnipeg: Mike Robins - Sous Sol
Toronto: Lorenzo Loseto - George Restaurant
Ottawa: Briana Kim - Caf茅 My House
Montreal: 脡ric Gonzalez - L害羞草研究所橝telier Jo毛l Robuchon
Nova Scotia: Barry Mooney - Gio
St. John害羞草研究所檚: Nick Jewczyk - The Fifth Ticket
Tickets to the 2018 event are now on sale, attendees can choose from three event package options to include the Friday Mystery Wine Pairing Competition, the Black Box Competition or the Saturday Grand Finale featuring musical entertainment by Neil Osborne of 54/40 and MC Olympic Gold Medalist in Ski Cross, Ashleigh McIvor. Anticipated to be another sold out event, tickets can be purchased online at .
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