2009-11-30 - Press Release
By: Christy Murphy
Gold Medal Plate Awards Canadian Culinary Championships 2009
Chef Feenie of Cactus Restaurants ranks fourth in Canada
“It was incredibly close between the second, third and fourth positions - all of them within a single percentage point! Chef Rob Feenie was 4th - by about 0.25 percent. As in the Olympics, the tiniest margin is enough to determine who reaches the podium.” That was what James Chatto, National Culinary Advisor, said today about this past weekend’s National Culinary Championship held here in Vancouver over the course of 3 days.
Seven of Canada’s finest Chefs came together for the Gold Medal Plates Canadian Culinary Championship held in Vancouver November 26-28. According to Chef Feenie, this three day challenge was tougher than Iron Chef was in 2004. “It was like having three incredibly challenging culinary competitions all in one!”
The weekend competition began with the Mystery Wine Pairing event. The Chefs were instructed to taste the wine and create a dish that would pair with it. Part of the challenge was ensuring their dish would feed the 250 guests attending the event on a budget of $400. According to The People’s Choice Award that night, Chef Feenie placed 2nd at this event, by one single vote.
The next morning at 9:00am sharp all 7 of the National Chefs were instructed to be at the Sheraton Wall Centre for the second challenge, The Black Box. Considered the most intense competition of the three, each Chef was given an identical group of secret ingredients and given 60 minutes in which to prepare and present two separate dishes to each of the nine national judges. Ingredients were Quail, Arctic Char, fresh fennel, dragon fruit, or as Chef Feenie described it on Saturday morning “stupid fruit!” Arborio rice and Hoppelganger pale ale. Most of the Chef’s said this was the toughest challenge of their careers!
For the grand finale Chef Feenie was allowed to create any dish he wished, the limits set only by his own imagination and the fact that he only had Saturday afternoon to pull the masterpiece together. Chef Feenie was supported by Sous Chef Jasmin Porcic and Sous Chef Lucas Worthy and they had the afternoon to prepare enough to serve 400 guests.
It was as fierce as it was close and most importantly; it was such an honour to have Cactus Club represented on a National Stage. Thanks to Chef Rob Feenie, Jasmin Porcic and Lucas Worthy as this was another first for Cactus Club- breaking new ground.
Congratulations to Chef Rob, Chef Jasmin, and Chef Lucas for their amazing hard work. As James Chatto said today “They were truly great competitors and incredibly generous hosts.”
For more information, interview requests, or photography please contact Christy Murphy at christymurphy@cactusclubcafe.com or 604-908-7199
About Canadian Culinary Championships
The Canadian Culinary Championships is the finale of the Gold Medal Plates 2009 project, which, since its inception in 2004, will have donated more than $3.5 million to support Canadian Olympic and Paralympic athletes. Gold Medal Plates and the Canadian Culinary Championships have elevated the profile of Canadian cuisine and wine. The Canadian Culinary Championships is proudly sponsored by EPCOR.
For more information about the competition or to download photos visit www.goldmedalplates.com