In its 12th year, the Healthy Chef Competition was held last week by the BC Produce Marketing Association. A fundraiser for the Canadian Cancer Society and Heart and Stroke Foundation, the evening was held in a ballroom at the Hyatt Regency. The night featured two dishes from each of 10 local participants, cooked and displayed along one side of the ballroom. Envelopes assigning each course were randomly distributed at each table. A jazz band played while grinning RCMP officers and a vegetable mascot named Freggie greeted guests. Mardis gras pageantry distributed beads.

I sat at one of two media tables with many of the usual suspects, and took in one of the most bewildering food events I have been to. Having the pleasure of attending with Mijune from followmefoodie, I benefited from her enthusiasm in trying almost all of the dishes. Considering the banquet scenario, many were quite good, but not all dishes were successful. Rabbit, beef and duck were highlights, with tandoori-rubbed beef tenderloin from the Hyatt Hotel winning best entrée. Unfortunately the seafood was in most cases lacking and far too many dishes incorporated strawberries. Wine was a great disappointment; paying $8 for a glass of Peller Estates Merlot should be illegal in BC.

The dessert course was fast and furious at our table and I had many pleasant bites. Best desert went to the Goldfish Pacific Kitchen for a trio of pineapple yoghurt mousse, white chocolate apple soft cake and strawberry panna cotta.

The chefs were supplied healthy product to work with and judged by that criteria, but never in the night did the “healthy” theme come through clearly. The focus was clearly on consumption. We did each take home a huge box of excellent fresh produce and a fresh herb plant. But another bag contained a shocking quantity of bizarre promotional materials, making it clear that “healthy” was not being equated with environmental health whatsoever. But for me personally, the most surprising thing I took away was a new appreciation for sea cucumber, enjoyed in the night’s healthy plate award-winning dish from the River Rock Casino.

Master of Ceremonies Marke Driescchen, weathercaster at CTV, took us through a live auction, various prizes, awards and presentations that at times it seemed no one was listening to.

Executive Chef Mike Pinter lead a team of distinguised chef judges and the fabulous Melody Fury in choosing the night’s winning dishes.

Participating Restaurants and Associations

Chinese Canadian Chef Association
Delizia Fusion Cuisine
Dynasty Seafood Restaurant
Executive Hotels & Resorts
Goldfish Pacific Kitchen
River Rock Casino Resort
The Hyatt Regency Vancouver
The international Culinary School at the Art Institute of Vancouver
The Well Restaurant
Vancouver Community College