19th Annual Healthy Chef Competition: Recap

Diana Chan March 25, 2018 British Columbia, Event

The 19th Annual Healthy Chef Competition presented by BC Produce Marketing Association (BCPMA) is held to increase the awareness of incorporating more fresh fruits and vegetables into your meal. I was invited again this year as a media judge to attend this event.

There were 500 people attending this competition to enjoy a mysterious 3 course meal, meeting local celebrities, and celebrating BC fruits and vegetables.

Cured Lois Lake Steelhead

Everyone started with the same appetizer created by Executive Chef Daniel Chiang of the Hyatt Regency in Vancouver.  It has spring greens, fingerling potatoes and apple salad. It has a bourbon maple gastrique and fried fish skin. A good start to the meal incorporating seasonal vegetables as well as local salmon.

For the entree and dessert, you are given a mysterious set of cards that assigns you your dishes. If there’s extras, you can go up for seconds, which is awesome.

Hyatt Regency Hotel

Dark Chocolate Crusted Venison Loin

Beef Tendon Crisp, Apple Potato Pave, Red Cabbage Puree, Pickled mushroom,  Stinging Nettle, Fried Sunchoke, Rosemary Oil and Juniper & Blueberry Jus.

BC Apple Dessert

Carrot Cake, Apple Mouse, Caramel, Meringue, Dehydrated Apple, Hazelnut Dust, and lemon Balm.

Carver’s Steakhouse & Lounge

Sous vide pork tenderloin

Applesauce puree and Classic Lyonnaise Potatoes

Crème caramel 

Mixed Berry compote

Sandpiper Resort Clubhouse

Salmon Wellington

 “Pacific Provider” Coho Salmon , delicate puff pastry filled with artichoke and parmesan farce, Fresh spinach and asparagus.

Accompanied by Lemon Dill Cream Sauce, Vegetable spaghetti & Little Potato Company Confit Baby Creamer potatoes.

Fruit Terrine

Red and green grapes, Gooseberries, Fresh strawberries, Lemoncello Chantilly cream, Black & Raspberry Coulis, and Coconut tuile.

White Spot

Twisted Surf & Turf  

24-hour Star Anise Pork Cheek and Pork Cheek Ragout finished with Summer Squash Preserve, Jasmine Smoked Peas with Dry Minted, Apple, Fondant Potato, Spiced Lotus Chip, Fresh Jumbo Scallop, Sweet Corn Sabayon, Pressed Celery, and Salmon Caviar.

Chocolate and Sweet Beet Torte

Hazelnut Sponge Cake with Chocolate Mousse and Roasted Beet Bavarian, and Torched Beet Root Meringues.

The Culinary Institute of Vancouver Island

Poached B.C. Farmed Salmon with Miso Glaze

Red Pepper and Fingerling Stir fry, Gingered Purple Yam, Wakame Pearls, Stuffed Carrot, Shiitake, and Brussels Sprouts.

Cocoa Barry White Chocolate Passion Fruit Cremeaux

Hazelnut Crunch and Fresh Fruit

Executive Plaza Hotel, The Wild Fig

Beet cured smoked sous vide pork loin

Pork loin cylinders, Fig and cream cheese beet pave, Polenta Yam, Dehydrated candied grape tomato, Fennel corn puree, Micro Intense greens, Pineapple, pear and apple brunoise, Chimichurri spears, Brussel Sprouts leaves, Blackened Mesh tuile, and Beet and berry ketchup.

Forbidden green apple surprise

Apple cinnamon compote, White Chocolate Mousse, Gelatin Condense milk, Macerated mint melon balls, Chocolate Shavings, Crispy Crunch, Pearl balls, Berry emulsion, and Mango Coulis.

Vancouver Community College 

Seafood Pot au Feu

Lobster Spot Prawn Globe, Seared Scallop, Corn & Chorizo Fritter, Carrot Terrine, Fresh Peas, a little potato, and Clear Fish Fume.

Pear Custard Bar

Pear Sorbet, Almond Crumble, Raspberry Fluid Gel, Tear Drop Meringue, and Apple Gastique.

 Delta Hotels Burnaby Conference Centre

Poached Swiss chard wrapped sockeye salmon

Sunchoke four ways, chips, salsa, puree, roasted sunflower sprouts, charred green onion soubise, buckwheat and barley tabbouleh, sea asparagus, and Little Potato Company purple potato chips.

Kid had a rough day

Charred corn and coconut ice cream, Beet brownie, Carrot beet yogurt mousse, Cocoa soil – quinoa, pumpkin seed, cocoa nibs, oats, dehydrated beets, Coconut tofu pebbles, and Puffed wild rice.

Beach Grove Golf Club

Dry aged CAB with red beets hummus

Green peppercorn sauce, yellow potato Terrine, Carrot marinated lemon oil, and Asparagus.

Apricot and Pistachio Delice

Apple caramel glaze, coconut gel, and Orange dash

Vancouver Airport Marriott Hotel

Leek Ash Petite Tenderloin

Mushroom tarte, Little Potato salad, Celeriac spaghetti with cured egg yolk, and Red wine jus.

Textures of Carrots

Carrot yoghurt pancetta, Candied carrots, Microwave sponge, Carrot cake crumble, and Carrot gel.


Of all 20 dishes, here are the winners of the evening:

Best entrée:
 Executive Plaza Hotel, The Wild Fig
Beet cured smoked sous vide pork loin

Best Dessert:
 Vancouver Community College
Pear Custard Bar

People’s Choice Award:
Vancouver Community College

Best Table Showcase:
Marriott Vancouver Airport – American Grille

It was another great year at the Healthy Chef Competition. There was yet again lots of food, so if you didn’t like your first dish, you can get seconds from another table. At the end of the night, we all got a swag bag and a produce box to enjoy the wonders of fresh BC produce.

Looking forward to next year.


About The Author

Diana started Foodology in 2010 because she just eats out everyday! She started a food blog to share her love of food with the world! She lives in Vancouver, BC and adores the diversity of food around her. She will go crazy for churros and lattes.

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