Canada’s Great Kitchen Party attracts fresh talent to national competition

There’s a new contest in town. Emerging from the ashes of the now defunct Gold Medal Plates (which raised $15 million for the national Olympic team during its 12-year lifespan), Canada’s Great Kitchen Party takes the same national approach to culinary excellence.

The competition pits top-notch cooks from 11 cities coast-to-coast, all hoping to be declared best chef at the Canadian Culinary Championships in Kelowna, B.C., next February. Edmonton’s take on Canada’s Great Kitchen Party takes place on Oct. 17 at the Shaw Conference Centre when hundreds of guests will enjoy dishes prepared by 10 local talents.

Full disclosure: I am on the panel of judges, led by food and wine expert James Chatto, for the $350 per ticket event. Proceeds from Canada’s Great Kitchen Party go to three beneficiaries: B2ten, which supports amateur athletes, MusiCounts, which puts instruments in the hands of children who need them, and Community Food Centre Canada, which pairs chefs and children to teach the basics of healthy food preparation.

Four of the Edmonton chefs donating their time to the local contest have led culinary teams before at Gold Medal Plates — Lindsey Porter (London Local), Jesse Morrison-Gauthier (The Common), Levi Biddlecombe (Why Not?) and Medi Tabtaub (Sorrentino’s Group). But six are new to this hot and sweaty experience. The Journal asked the newcomers to contribute to a light-hearted question-and-answer so the public can get to know them a little bit better.

Jordan McEwen is a chef at Lux Kitchen and Bar (black and white photo). JP Dublado (black apron) is the chef at Seorak Teppen Bar and KItchen in Edmonton. Both are competing at the Kitchen Party in Edmonton on Oct. 17.

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Jordan McEwen is corporate chef for Century Hospitality Group.

Jordan McEwen — corporate chef — Century Hospitality Group

Favourite kitchen tool: “It’s a spoon. I use spoons for tasting, I use them to plate up. I always have a spoon with me.”

Guilty food pleasure: “I’m a sucker for processed cheese on my burgers. The gooey, fake processed, plastic stuff.”

Best thing about the YEG food scene: “I think there is a big emphasis on local lately and I think a lot of the chefs opening small restaurants are honouring that, and that’s exciting.”

Your go-to when you get home after work, tired and hungry: “Cereal. I get out the Honeycomb

Source:: Edmonton Journal – Lifestyle


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