On Sunday, October 27, 2013 at the Pacific Institute of Culinary Arts in Vancouver ten red seal chefs created a main course for four with a limited pantry and just two hours to work with. The top three finalists then had two and a half hours to cook a main course and dessert course using all the black box ingredients.
The winner was Chef Paul Moran who received a $10,000 bursary, provided by the Chefs’ Table Society of BC.
Chef Mark McEwan joined the judging panel along with Vikram Vij (Vij’s), Author Jacob Richler, Chef Normand Laprise (Toqué!), Chef Anthony Walsh (Oliver & Bonacini Restaurants), Chef Scott Jaeger (Peartree Restaurant) and Chef David Hawksworth (Hawksworth Restaurant).
On the last day each judge created a course for a collaborative fundraising dinner that showcased the best of Canadian cuisine and Canadian culinary talent.
[Photo credit: Jessica Haydahl Photography]