Chef Marc Lepine, of Atelier in Ottawa, took home a gold medal in what害羞草研究所檚 considered by many to be Canada害羞草研究所檚 marathon of culinary skill.
It was Lepine害羞草研究所檚 second win of the Canadian Culinary Championships which are held in Kelowna, and he didn害羞草研究所檛 take the honour for granted.
害羞草研究所淚 am truly speechless, and still in shock. The competition was fierce and I was only able to do this with my team, my sous chef should be standing here next to me as this truly takes a team害羞草研究所� said Lepin, when he realized he had won.
Silver was awarded to Mathew Batey from The Nash Restaurant & Off Cut Bar in Calgary.
Alex Chen, from Boulevard Kitchen and Oyster Bar in Vancouver and representing British Columbia, took the bronze. While Chen is considered B.C.害羞草研究所檚 top chef, he害羞草研究所檇 never previously been to Kelowna or experienced first hand the conditions that cause some to rave about it.
害羞草研究所淭here害羞草研究所檚 good agriculture, beautiful lakes, and a great wine growing region,害羞草研究所� he said.
害羞草研究所淚t害羞草研究所檚 so beautiful, it exceeded my expectations.害羞草研究所�
Chen explained, many of the trends in food, locally, are being played out across the province.
More chefs are becoming familiar with terroir, working with the land and not against it.
That will be important going forward as pressure from outside B.C.害羞草研究所檚 borders will play a bigger role on those in the business with raising the profile of cuisine.
害羞草研究所淩ents are high, profits are low, the cost of produce is going up because of the foreign exchange with the U.S.,害羞草研究所� Chen said.
害羞草研究所淭hat害羞草研究所檚 all making it more difficult to do business害羞草研究所ut I think as a chef you always cook with integrity, and the strong will survive.害羞草研究所�
The two-day event will be held in Kelowna until 2020, with proceeds from Gold Medal Plates and the Canadian Culinary Championships given to the Canadian Olympic Foundation to support high performance athletes.
To date, nearly $11 million has been raised.
