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Canadian Chefs meet up with the HKCA

By Hans Rudi Nussbaumer

Canadian Chef’s meet Hong Kong Culinary Chef’s

In the evening the Canadian team met with Hong Kong Chef’s Association members at King Ludwig Beerhall, KCR East TST Station, Kowloon.

A great atmosphere prevailed with many interesting stories being shared and professional trends were discussed late into the night. Many thanks to Stefan Herzog of King Parrot Group for the nice selection of snacks offered during the evening. Prior to departure the HKCA President, Perry Yuen presented our Canadian colleagues with some souvenirs from the Association.

Cooking Demonstration for young culinary students by award-winning Canadian Chefs and Sommelier

A demonstration by four multi award-winning Executive Chefs and a Sommelier with the freshest and finest of what Canada can provide featuring, seafood, meat and wines was held at the Hospitality Industry Training and Development Centre of the Vocational Training Council for there trainees on Monday the 28 August 2006.

With the Centre’s continuing effort to provide diversity in training for there trainees, the four world-class Canadian chefs demonstrated with an interactive teaching style 4 different dishes, which all contained freshest and finest Canadian products. During a 1 1/2 hour training session, they were assisted by organizer Rudy Guo, Chef Brad Livergant, Sommelier Yannis Paravalos and Patrick Lim Master Chef of Hong Kong.

 

Among the dishes they demonstrated were Birch Syrup Cured Wild Salmon with Dungeness Crab and Apple Salad, Canoe Maritime Lobster Chowder, Quince syrup glazed Sablefish and Certified Canadian AAA BEEF Tenderloin with Jus.

The chef’s outstanding experience, training and motivating skills of young people resulted in a highly interactive and fruitful training session for the young culinary trainees.

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In an other lecture room sommelier Zoltan Szabo with his vast knowledge of wine and international cuisine held a interesting seminar introducing great Canadian wines to a group of Food and Beverage trainees.

Canadian Chef’s profile

LYNN CRAWFORD                     Four Seasons Hotel, Toronto, Canada                                     

With New York's diverse culinary scene under her hat, Crawford brings a passion for trend setting to Toronto. Currently, Chef Crawford is a guest chef on the Foodtv Canada hit television series “Restaurant Makeover”. 

ROBERT CLARK            C Restaurant, Vancouver, Canada                                                        

Under the culinary lead of Chef Clark, C has become a destination restaurant both in Vancouver and North America, winning awards for its cuisine and wine list, receiving rave reviews from critics across the country.

 

BRAD LONG      Air Canada Centre, Toronto, Canada

Under the guidance of Chef Brad Long, Air Canada Centre’s reputation for great food has matched its reputation as Canada’s finest sports and entertainment facility. Currently, Chef Long is a guest chef on the Foodtv Canada hit television series “Restaurant Makeover”. 

 

ANTHONY WALSH        Canoe Restaurant, Toronto, Canada                                    

Chef Walsh has received many culinary accolades for his work at his signature restaurant Canoe, and has thus established himself as one of the finest chefs in Canada.

 

ZOLTAN SZABO Szabo & Szabo, Toronto, Canada

Zoltan Szabo arrived in Canada from Europe ten years ago and quickly made a name for himself within the restaurant scene of Toronto. Zoltan has created and oversees many award winning wine programs for some of the finest restaurants in Toronto garnering him accolades from the local media and the Wine Spectator.