The sixth annual Chef Inspired Culinary Conference hosted by Carleton University in Ottawa showcased the culinary talents of a local chef.
Mathew Morazain, executive chef at UBC Okanagan, was one of 24 chefs from across Canada chosen to compete and showcase his creative talents during this three-day event.
During the second day, eight teams of three chefs competed in the first stage of the event that showcased entrées ranging from tuna loin, veal tenderloin, beef tenderloin, mahi mahi, pork tenderloin, chicken breast and venison.
Morazain and his team prepared a poached chicken breast stuffed with a ginger farce and served with a melon julienne salad with red pepper sauce and basil oil as an appetizer, and a coconut and lemongrass marinated chicken with aromatic rice, puree of cauliflower, grilled bok choi and a coconut curry sauce as a main dish. This creative array of dishes won them silver, with a fraction of a point separating them from gold.
The silver medal allowed Morazain to compete in the next round of the contest against eight other talented chefs.
During this phase of the competition, each chef had 20 minutes to write a menu utilizing all of the ingredients found in their “black box.”
Morazain earned the gold medal for this stage, gaining himself a spot on Team Canada for the North American culinary conference later this year in Tampa Bay, Fla, the second year in a row that Morazain will compete in this competition.
This is another of Mathew’s career highlights:
• being chosen by the Governor General as advisor in the creation of the Governor General’s Culinary Protocol
• being selected as Executive Chef for the Roger’s Cup Men’s Tennis Tournament, feeding over 19,500 people
• excelling as the Executive Pastry Chef in one of the top five restaurants in Toronto, leading the pastry brigade in the 500+ seat Rosewater Supper Club.