Canada害羞草研究所檚 top chefs will don the classic white uniforms born from the kitchens of 19th Century France and turn up the heat in the Okanagan this weekend, showcasing their technical skills and artistry for the Gold Plates championship.

But to many who keep a close watch on the local culinary scene, it害羞草研究所檚 how those 11 competing chefs connect the haute cuisine those uniforms call to mind with this community害羞草研究所檚 natural bounty that害羞草研究所檚 most interesting.

The Canadian Culinary Championships have become a yearly tradition in Kelowna, and they carved out a niche at the perfect time.

Thanks to the likes of the Food Network the democratization of food culture has washed across the western world, alongside a widespread focus on the details of food production, creating a demand for a new breed of artisinal food producer.

The  agricultural conditions in the Okanagan were always ripe for exploration, but the birth of a thriving wine industry is what gave way to an impressive culinary scene, and  a new lease on old agricultural wealth, explained James Chatto, an internationally renowned food writer based out of Toronto and head judge of the weekend害羞草研究所檚 competition.

害羞草研究所淲ineries come first then they look for a away to bring tourists to the actual winery,害羞草研究所� Chatto said. 害羞草研究所淭hat starts with a barbecue in the vineyard, then a restaurant, then another restaurant down the street.害羞草研究所�

And, as those restaurants grow a client base, chefs strike up relationships with local food providers害羞草研究所攃heese, veg and meat害羞草研究所� and innovation in the kitchen grows.

害羞草研究所淚t害羞草研究所檚 a pattern I have seen across Canada. Once chefs realize that their customers appreciate that they found something local and seasonal, it creates a wonderful self-perpetuating energy,害羞草研究所� said Chatto.

害羞草研究所淚害羞草研究所檝e seen it in Toronto, Newfoundland and now here害羞草研究所攖he scale is different, but the impetus is the same.害羞草研究所�

Jennifer Schell has written three cookbooks, two of which have won international gourmand awards, that focus on local cuisine. Her first edition of  The Butcher, the Baker, the wine and cheese maker came out in 2012, and a new edition with of the same title, with the addition of 害羞草研究所渋n the Okanagan害羞草研究所� has recently been released.

The difference between the two books, Schell said, is the most recent edition delves into new relationships that local chefs have built with small scale artisanal food providers.

害羞草研究所淪ince the first book, the food, wine and farm scene has really evolved 害羞草研究所攅specially the farm scene,害羞草研究所� she said.

害羞草研究所淭here are lots of young farmers working with chefs and experimenting with crops害羞草研究所�These new farmers are young guys who can害羞草研究所檛 afford land. They害羞草研究所檙e not the kids of farmers who inherited land, they want to farm, work the land and homestead害羞草研究所攁nd do it on a small scale.害羞草研究所�

There害羞草研究所檚 a Summerland farmer who area chefs work with. Of note last year, he experimented with growing peanuts from a small plot of land he leases.

In Kelowna there害羞草研究所檚 Curtis Stone, who害羞草研究所檚 small scale farming endeavour on borrowed land keeps local greens in some of best restaurants in the city.

害羞草研究所淔or chefs it害羞草研究所檚 almost like they have to start cooking and using local ingredients,害羞草研究所� she said. 害羞草研究所淭he customers are expecting it.害羞草研究所�

And customers are starting to arrive in the Okanagan from far and wide.

害羞草研究所淲henever I say I am going to Kelowna in February, people understand the appeal of it害羞草研究所攖here害羞草研究所檚 the food, the wine and the spirits,害羞草研究所� Chatto said.

害羞草研究所淭here害羞草研究所檚 really a growing awareness about Kelowna.害羞草研究所�

Having some of the country害羞草研究所檚 best food writers in town for the championships is a boon to the economic powerhouse of Kelowna tourism, too.

害羞草研究所淲hen we arrive, we have a nice number of days, and the Tourism Kelowna people arrange whole day tours, they take us to five or six farms, a little distillery and some wineries,害羞草研究所� said Chatto.

害羞草研究所淲e are aware of the wineries, but not of the small artisnal farmers and producers who are sometimes right in town, and it害羞草研究所檚 quite enchanting for us.害羞草研究所�

Chris Shauf, Tourism Kelowna害羞草研究所檚 director of marketing and communications, explained that his organization is aggressive in getting international attention focused on the natural wealth of Kelowna, and this weekend害羞草研究所檚 championship goes a long way in doing that, by bringing chefs, foodies and food writers to the area.

害羞草研究所淓vents like the Canadian Culinary Championships align with our mandate,害羞草研究所� Shauf said.

害羞草研究所淭here was a time that people would travel in hopes of finding good food along the way, and now they are travelling because they know good food is there when they get there.害羞草研究所�

To really cultivate the message that the Okanagan is a foodie paradise among a wider audience, Tourism Kelowna last year hosted dozens of media from across the province and the country, to showcase restaurants, breweries and cideries, in hopes that they would showcase their discoveries to their readers.

害羞草研究所淔ood is something that everyone is interested in,害羞草研究所� said Chatto.

害羞草研究所淚t害羞草研究所檚 a great leveller in terms of culture. Not a lot of knowledge is needed to start and it grows as you  go.害羞草研究所�

The 2016 Canadian Culinary Championships are presented by Deloitte.

Tickets for events can be purchased online at www.goldmedalplates.com or by calling 647-328-0149.

Who's competing and who's helping

Representing Kelowna will be Okanagan College culinary and pastry arts students who will lend their help to the 11 competing chefs.

害羞草研究所淓xperiencing Kelowna as a culinary epicentre with Canada害羞草研究所檚 best chefs descending on the city to battle it out is unique,害羞草研究所� said Chef Bernard Casavant, culinary manager at Okanagan College and president of the Okanagan Chefs Association.

害羞草研究所淚t害羞草研究所檚 a prime opportunity for the students to showcase the skills learned in class in a competition environment and allows them to network with some of Canada害羞草研究所檚 best chefs at a time when they are looking to launch their careers.害羞草研究所�

For two days, starting Feb. 5, the college害羞草研究所檚 kitchens at the Kelowna campus will become a culinary battlefield with peeling, slicing, dicing, and searing taking place in preparation of the weekend害羞草研究所檚 events.

The chefs prep their dishes at the college for Friday害羞草研究所檚 mystery wine pairing event at the Delta Grand Hotel and spend all of Saturday morning competing in the Black Box event at the College.

The finale event is held Saturday evening at the Delta Grand Hotel.

With tickets sold out, those hungry to view the dynamic Black Box Challenge can catch the live feed online.

A link will be released prior to the start of the competition at 8:30 a.m. on Saturday morning on Twitter: @GoldMedalPlates.

For more information on Gold Medal Plates events, visit  goldmedalplates.com.

The competing chefs

Representing British Columbia:

Alex Chen, Boulevard Kitchen & Oyster Bar

Calgary: Matthew Batey, The Nash Restaurant & Off Cut Bar

Edmonton: Jan Trittenbach,  Solstice Seasonal Cuisine

Regina:

Jonathan Thauberger,  Crave Kitchen + Wine Bar

Saskatoon: Darren Craddock,  Riverside Country Club

Winnipeg: Norm Pastorin, The Cornerstone Bar & Restaurant

Toronto: Stuart Cameron, Byblos

Ottawa: Marc Lepine, Atelier

Montreal: Guillaume Cantin, Les 400 Coups

St. John害羞草研究所檚:

Roger Andrews, Relish Gourmet Burgers

Halifax:  Martin Ruiz Salvador, Fleur de Sel, Lunenburg