Last night I had the honour of participating in one of the Fall Okanagan Wine Festival's inaugural events: The Young Chefs Competition. Which is is a food and wine pairing competition open only to cook apprentices in the Okanagan Valley, in which the dish must feature a cheese supplied by Saputo.
I was a member of one of three Okanagan College teams, and our dish was a savoury, pecan crusted goat cheese cake on top a chicken ballontine as well as brown sugar cured duck breast, with the addition of a plum and red wine reduction, a golden beet emulsion, and a gaufrette potato.
As you can tell, it was a simple!
Yet what a fantastic opportunity it was! Being able to be a room full of up and coming apprentices, amongst industry professionals, and food lovers alike was a dream. There was an energy last night that made all of us feel so alive...
I realized that this is why we cook.
Why I cook.
Being able to be out, engaging with patrons, letting them sample and delight in our culinary creations. Watching them take it a share it with their friend or partner, laughing and talking between mouthfuls. I live to see the impact my food makes on others.
Yet it also the heat and rush of the first fifty people you serve. The fluid pace at which everyone on a team works, like a choreographed dance. The crakling sear of the pans, the scrap of the spoon at the bottom of the sauce pot, and the bubble of the water in the circulator machine. The room is loud and boisterous, but my mind is silent. listening to the rhythm.
I realized that this is why we cook.
Why I cook.
Being able to be out, engaging with patrons, letting them sample and delight in our culinary creations. Watching them take it a share it with their friend or partner, laughing and talking between mouthfuls. I live to see the impact my food makes on others.
Yet it also the heat and rush of the first fifty people you serve. The fluid pace at which everyone on a team works, like a choreographed dance. The crakling sear of the pans, the scrap of the spoon at the bottom of the sauce pot, and the bubble of the water in the circulator machine. The room is loud and boisterous, but my mind is silent. listening to the rhythm.
My fellow teammates did a fantastic job last night. and while we didn't win a prize, I still felt like we won. We made mistakes, but we learned from them. We had an amazing dish that, while being too complex, had a world of fantastic flavours. Most importantly, we got to apply our skills outside of a work or school situation, which I think taught us things we may not have learned otherwise. Like if you cannot summarize your dish in ten seconds or less, then it is probably too complicated!
I am so happy to have been able to participate in this event! Up next, Grandmother's for Africa fundraiser and culinary competition!
I am so happy to have been able to participate in this event! Up next, Grandmother's for Africa fundraiser and culinary competition!