And, thank you to our competition sponsors; Air Canada Cargo, Select Nova Scotia and Spirit Chinaware for their generosity and support - we could not have done it without you!

More competition photos are available on our facebook page.

For additional information on the competition, including chef and judge bios, click here.

#2. Janet Hardy Callaghan

#3. Duane Moase

 Thank you to all of our fierce competitors - We hope to see you all again next year!

The host of her own show - Fresh with Anna Olson - Olson joined Food Network Canada after a seven-year stint as pastry chef at Inn on the Twenty in Jordan, Ontario. The appeal of working in a winery restaurant - that specialized in cooking with local and seasonal ingredients - was impossible to refuse. It was there that she met her husband Chef Michael Olson and soon it was married bliss and fantastic meals to match! Originally from Atlanta, Georgia, Olson moved to Ontario as a child and grew up in Toronto.

Like many chefs, Olson realized her culinary dreams in a roundabout way. After earning her degree in Political Studies and Sociology from Queen’s University in Kingston, Ontario, Olson spent a brief time in banking in downtown Toronto. She spent her lunch hours wandering around the St. Lawrence Market, searching for ideas, ingredients, and inspiration for her next dinner party. Recognizing that cooking was her true passion, she enrolled in the culinary program at Johnson & Wales University in Vail, Colorado and never looked back. Upon graduation, Olson travelled around the United States, working in Texas and New Orleans before finding her way to Niagara.

In addition to television, Olson also explores print media. The Inn on the Twenty Cookbook was co-authored with her husband and published in 2000 (Whitecap Publishing, Vancouver). Sugar, the companion book to her hit television series, was published in Spring 2004. Look for a new Olson collaboration in Fall 2005-a menu-driven cookbook that highlights how the Olsons cook at home, with tips and tricks for ease in entertaining and weeknight dining. Olson also freelance writes for various publications including Vines and LCBO Food & Drink.

When not taping or writing, Olson spends most of her time at Olson Foods + Bakery in Port Dalhousie, a historic lakeside community in St. Catharines, Ontario. Opened in August 2004, the shop boasts an open kitchen and sells baked goods made fresh daily, artisanal cheeses and gourmet pantry items.

“Being a chef is thinking on your feet, ready to produce and perform at any time with what you have. Chefs in the BEAR Competition need to step it up!”  - Chef Ray Bear 

Ray Bear will host the GREAT CATCH Chef Competition taking place during the CATCH Nova Scotia Seafood Festival, June 27 & 28, 2009! This action-packed culinary showdown will include some of Canada’s top restaurants and chefs!

Competitors

Luis Clavel, Executive Chef, Holiday Inn Harbourview, Dartmouth, Nova Scotia Chef Luis Clavel was originally born in Puerto Rico and has lived in most countries in Central America and is now a proud Nova Scotian. Chef Clavel has received many awards; including: the Alex Clavel Bursary Award from Taste of Nova Scotia (2004), placed 1st with team Atlantic Provinces in Miami Beach, Florida in the International Americas Chef Competition (2006), placed 3rd in the International Chowder Competition held in Prince Edward Island (2007), placed 1st in a Planet Organic Mentor Apprentice Competition (2006), won a Gold Medal at Atlantic Province Competition with Team Nova Scotia (2007 & 2008), won the CRFA Iron Chef Atlantic Competition in Moncton, New Brunswick, “Chef of the Year” for the Nova Scotia Association of Chefs and Cooks(2008), won the 2009 Competing Chef of the Year in Newfoundland and will be representing the Atlantic Provinces in Kellowna, British Columbia at the National Competition.

Peter Dewar, Professional Chef/ Teacher, Nova Scotia Community College (NSCC) Peter  Dewar instructs at NSCC in Kentville, and can be seen cooking on “Live at 5″. He is team manager of the Gold Medal winning Culinary Team Nova Scotia and his future goal is to be a member of Culinary Team Canada. In 2007 and 2008 Peter won the International PEI Shellfish Chef Challenge. In 2008 Peter represented the Atlantic Region at the CCFCC Chefs Challenge in Montreal and took first place and the title of Competing Chef of the Year for Canada. In 2009 Peter won the Presidents Citation Award from the Nova Scotia Chef’s Association. Peter has also coached his junior team to numerous provincial and Atlantic hot salon titles.

Martin Ruiz Salvador, Chef/ Owner, Fleur de Sel, Lunenburg, Nova Scotia As co-owner and chef of Fleur de Sel, Martin Ruiz Salvador brings a world of experience. Upon graduating from the two year Le Cordon Bleu program at the Scottsdale Culinary Institute in Arizona, Martin has worked in various establishments in both Nova Scotia and Europe, including a Michelin One Star in Dublin, Ireland, Leon de Lyon, a Michelin Two Star under chef Jean Paul Lacombe, and for Chef Frederic Cote at Caro de Lyon, both in Lyon, France. In 2004, Fleur de Sel was named the 8th Best New Restaurant in Canada by EnRoute Magazine. In subsequent years, Fleur de Sel has been awarded with the CAA/AAA Four Diamond award, two stars in Where to Eat in Canada, numerous print and television reviews, the 2008 Restaurant of the Year by Taste of Nova Scotia and the 2008 Restaurant of the Year by the Chronicle Herald. Also in 2008, after taking Gold in Halifax, Martin was sent to The Gold Medal Plates Competition in Toronto where he placed 4th in Canada.

Shaun Zwarun, Executive Chef, DesBarres Manor, Guysborough, Nova Scotia Winner of the 2008 Cuisine of the Year at the Taste of Nova Scotia Prestige Awards, Chef Shaun Zwarun leads the DesBarres Manor Inn culinary team, bringing a unique East Coast flair to contemporary Canadian cuisine. Trained under distinguished European and Canadian chefs, Chef Zwarun held successive executive and managing chef positions at resorts, major hotels and leading institutions across Atlantic Canada prior to joining DesBarres Manor in the spring of 2005.  Chef Zwarun’s focus on perfection has resulted in his being awarded a gold medal at the Atlantic Canadian hospitality trade show, in addition to other medals for his achievements in the kitchen.

BeeChoo Char, Executive Chef, GIO, Halifax, Nova Scotia A graduate of the Culinary Arts program at the Nova Scotia Community College, Bee graduated top of her class. Bee has shone in numerous competitions, receiving the prestigious Alex Clavel Educational Award and winning a Gold Medal three times with Team Nova Scotia. She has also travelled widely to compete, and recently won yet another Gold Medal at the International Competition in Miami, Florida.

Nitin Mehra, Chef, East India Co. , Ottawa, Ontario Nitin Mehra is East India Company’s newest addition to the Restaurant team. Nitin has spent the last five years traveling between Winnipeg, Ottawa, and Montreal working to improve his skills as an Indian Chef. In this time he has earned degrees as a chef from Algonquin Culinary as well ad Le Cordon Blue. Nitin is also a trained Sommelier which gives him the unique ability to properly match the delicate flavours of Indian cuisine to the wine world.

Andrew Stevens, Chef de Cuisine, Little Louis’ Restaurant, Moncton, New Brunswick Since Andrew’s appointment at Little Louis’ Restaurant in November of 2007, the restaurant has received many accolades including the 2009 AAA/CAA Four Diamond Award as well as being named one of Canada’s top 100 restaurants by wine access magazine. Andrew’s interest in cuisine started during his high school years where he began working in the kitchen of Muskoka Lakes Sandpipers. The early years of his career saw him work in a variety of kitchens across the country working with a number of Canada’s top chef’s including his greatest mentor Yoshi Chubachi. While working with Chubachi at the world famous Rimrock Resort Hotel as Chef de Cuisine of the Eden Dining room, Andrew and the restaurant team achieved a number of accolades including A.A.A. Four Diamond Restaurant Award in 2002-2003, A.A.A. Five Diamond Award 2004-2005 “Best Dish Award” La Chaine des Rotisseurs Northern Alberta in 2003, the Gold Medal for Fine Dining Menu from the Alberta Restaurant Association 2003 through 2005.

Tom Malycha, Executive Chef, Spirit Catering, Toronto, Ontario Chef Tom Malycha, has 10 years in the hospitality industry, most recently being a personal chef and private caterer to Canada’s business elite. Tom has world-wide experience having worked in several of London’s top kitchens, toured France’s top wine regions and cooking on an organic farm on the remote Baltic Coast of Poland. Closer to home he has worked at under the tutelage of Chef Anthony Walsh at Canoe Restaurant with stints at Avalon & North 44 Catering. His repertoire ranges from simple family style meals, to 7 course exclusive tasting menus and canapé parties. Chef Tom’s culinary offerings represent the best of the season and local markets, mixed with a modern global culinary influence.

Judges

Nadine Spencer, Founder & CEO - Nadine Spencer Company.
Theindulgentfoodie.com, Q Gourmet Inc. - Nadine Spencer, The Indulgent Foodie is known for her passion and palette for the extraordinary. She personally manages product procurement combining her experience as a specialist in premium brands, with her culinary skills, and passion for food. Her mission is simply, fabulous food. Always innovative she is continually pushing the envelope developing better-for-you products and a pipeline of health and wellness offerings. Prior to forming NSCO, Nadine was Purchasing Manager for a leading specialty food distributor in Canada responsible for such brands as Fiji Water, Pepsi Co, Tropicana, and Cascade. She is a 15 year veteran of luxury and premium brand management and has reputation for spotting trends early. Nadine is a recognized authority on global gourmet food trends and is consulted by specially stores, large grocery chains and chefs. She is sought out as spokesperson in the industry for print and television. She regularly publishes articles on food trends and restaurant reviews. She has been featured in The New York Times, Women’s Post, The Toronto Star, The Toronto Sun, and other trade journals, as well as TV appearances which include Breakfast Television, City-Line, and PBS’S Find!

Chef Stefan D. Czapalay, c.c.c. (Certified Chef de Cuisine) -Chef Stefan Czapalay is one of Canada’s premiere culinary activists. He came to the forefront of Canada’s culinary scene as a result of frustration more than desire. While working at a small country inn on Prince Edward Island, he noticed a predominant use of low quality ingredients and imported produce, and a disregard for fresh local produce available from local farms struggling to sell their produce. His rationale - that chefs should use quality local products - was instilled in him even further after a short stay in Europe, where the chefs with whom Stefan worked displayed such strong convictions about supporting local producers. His nationally acclaimed restaurant, Seasons in Thyme, on Prince Edward Island, was awarded three stars from “Where to Eat in Canada”, Four Diamonds from CAA/AAA and widely recognized as one of Canadas most innovative restaurants. He is a member of the Research Chefs Association, the Canadian Culinary Federation, La Chaîne de Rôtisseurs, the Opimian Society and a charter member of Cuisine Canada. During the chefs travels around the world, he learned many techniques and discovered an incredible array of ingredients for cooking, and this led to his new role with Jazz Fine Foods, and the newly formed Brand “Over and Above” which will showcase some of the worlds best ingrediants. Chef Stefan is now the Director of Culinary Innovation and Research and Development for Jazz Fine Foods, inc and is , responsible for indentifying trends and assisting in the industrialization of restaurant quality recipes for large scale production. Chef Stefan is a strong supporter of sustainable harvesting and wild caught seafood which is why he continues his role as Corporate Chef for Clearwater fine foods in a culinary consulting role.

Andy Murdoch, food writer, editor and critic for The Coast, Halifax’s weekly news and events listings paper.

1. Peel one apple, cut in quarters and place in a small pot with the apple cider and cook for 15 minutes. Remove the apple and puree in a food processor. Set aside to cool.

2. Dice the second apple into 1/8 inch pieces, leave the peel on.

3. Blend 1/2 of the pureed apple and butter together.

4. Heat a medium cast Iron pan for 2-3 minutes, add the olive oil and scallops. Sear for 1-2 minutes without moving the scallops, turn them over, add 1 tablespoon of apple butter and sear for another minute.

5. In a second pan sauté the apples for 2-3 minutes on high heat with 1 tablespoon of apple butter.

Note:
• This could also be served as a main course by serving 5-6 scallops per plate.
• Serve with L’Acadie Brut for L’Acadie Vineyards

Greenhorns can test their hand at knot tying, learning sailor’s lingo and shipboard games with help from the old salts in the cove. In addition to learning about sailor’s skills, visitors will get to interact with the bounty from the sea with a live touch tank and family friendly recipes for great Nova Scotian seafood.

There are many special attractions and stage areas you could become involved with. Volunteer for one shift and spend the rest of the day enjoying the festival! To be a part of this unique volunteer experience, download Volunteer Application Form here.