Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
20year Brantford, Ontario chef with 10 yrs as Banquet Chef. Passionate about creating unforgettable meals and sharing my kitchen experience.
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Polenta surf and turf, with sugarcane. Built from the bottom up: a firm polenta made with Parmesan and cream, seared until golden on the outside. On top sits a hearty layer of oven-roasted ratatouille vegetables gently bound together with tomato. Next comes a juicy filet mignon, grilled and char-broiled to perfection, then drizzled with rich Cabernet demi-glace. It’s finished with a big jumbo shrimp speared straight through with a sugarcane skewer.
Who is your culinary inspiration?My culinary inspiration doesn’t come from TV chefs or famous restaurants. It comes from the world around me—the people I cook for, the music I love, the changing seasons, and whatever catches my eye on any given day. I’ve built entire menus around rock-and-roll themes, classic movies, bold colors, and the rhythm of the seasons. I don’t follow trends. I just go with the feeling. For this dish I wanted to try something wild that nobody’s really done before—just
What would you do with the $25,000?With $25,000 I would go straight back to school. After changing direction from my previous work, this is my chance to finally bridge the gap between what I already know and the future knowledge I need. I’m very close to acceptance into a program that will let me explore every avenue—culinary management, running my own establishment, and leadership in the kitchen. I’ve always loved leading a team and teaching the next generation of cooks. Investing this money in my education wou
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