bc飲食俱樂部 Club bcfm bc

text/photo. Stephanie Yuen

Chinese Chefs at Beijing

Shortly after the ’08 Summer Olympic, the capital of China is glowing again.
This time, in a kitchen stadium in Beijin, 35 teams of Chinese chefs from all over the world will meet and compete for the coveted title of ‘World Championship Chinese Culinary Competition’.

“The chefs and restaurateurs from different countries will be gathering under one roof to share their experiences.” Jacky Cheng is the President of Vancouver Chinese Culinary Arts Association. He is leading a team of 10 Canadian Chinese chefs to participate in the upcoming World Chinese Culinary Competition. He believes through such competition, the history and gourmet arts of Chinese culinary will be embraced once again. “We are all passionate about
Chinese culinary arts and believed we can bring that to another level worldwide.”

Tony Wu, Executive Chef of Fortune House Restaurant at Metro Town, is also one of the judges. He had competed a few times and gained precious knowledge. “The competition is divided into 3 parts: Appetizers and Entrées; Carving and showcase; Dimsum and noodles.” Tony explains. “Each team is given 90 minutes to come up with two dishes. What judges look for is beyond just flavour and presentation but ingredients use. We greatly support ‘Eat Local’ programs and very specify about food handling.”

According to Jacky and Tony, Chinese cuisine is as popular as French, Italian and Spanish cuisine. “This is an elaborated competition. The final platters are full of wonderful ideas, creative appeals and beautiful presentation. The incorporation of fresh ingredients, herbs spices and the cooking techniques is beyong amazing.”

The Canadian team is made up of 2 chefs from Toronto and 8 chefs from British Columbia.

World Culinary Olympic

Almost at the same time when Canadian Chinese chefs are getting ready in Beijin, another Canadian team from B.C will be competing in the World Culinary Olympic in Erfert, Germany.

What makes World Culinary Olympic such an important competition is not just the intensity and the high caliber but also the fact that it only happens every four years. As glorified as the Summer or Winter Olympic Games, Culinary Olympic is the world’s stage to showcase certain level of patriotism through platters of carefully crafted, too beautiful to be eaten, food.

Canadian teams have been doing very well in the Culinary Olympic. This year, over 50 teams of chefs and thousands of chefs will walk the red carpet to enter into the hall where all eyes are on them, or shall we say, on their knives and pans, meats and vegetables.

Team BC, Canada is made up of 5 chefs: Team Captain Doyan Danesh of Pear Tree Restaurant; Raman Anand of Sutton Place Hotel; Andrew Dickenson of Ambrosia Catering in Victoria; Ryan Cain of Marriott Hotel and the only female member Pastry Chef Fumiko Moreton of Terminal City Club.

Poyan Danesh
(Pear Tree)

Raman Anand
(Sutton Place Hotel)

Andrew Dickenson
(Ambrosia Catering & Event Centre)

Ryan Cain
(Marriot Hotel)

Fumiko Moreton
(Terminal City Club)

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