This year I was invited to witness the 2025
British Columbia Culinary Apprentice of the Year Competition, held at Vancouver Community College. This is a program that has been relaunched five years ago, to celebrate apprentice month in November.
The competition is not advertised and not open to the public. The Chefs Table Society of British Columbia sent out invitations for interested parties to apply. It was open to all 2023/2024 2nd and 3rd year apprentices and graduates from across BC, where the winner will be named “BC Culinary Apprentice of the Year”.
They have made this competition available throughout the Province of BC, as it is meant to elevate the apprentices’ skills and offer the opportunity to connect with the community they plan to make a career in. Interested parties need apply, with limited space available and a deadline to adhere to. Apprentices from local popular restaurants like June, Fairmont Pacific Rim, and Five Sails competed today.
Previously, this competition was organized by the BC Chefs Association and called the ‘Karl Schier’ Competition. This competition ran from 1982 to 2009 to help promote competition amongst apprentices and create a community of young like-minded chefs. The new updated competition had contestants create a three-course meal to be enjoyed and judged by culinary experts.
This was not a black box competition. Competitors were notified of what proteins were required to be used ahead of time. All competitors were to bring all other ingredients that they would need with them, except for said main sponsored proteins. These were Brome Lake duck, Alberta Bison, Buffalo milk, and Green lentils.
Competitors had the ability to use said proteins in any combination to create a three-course meal. 5 plates each, 4 plates for each of the 4 judges, and one plate to be showcased.
The more each apprentice was able go prepare in front of the judges, the higher their score was. Judges penalized competitors for items that they felt have been too prepared ahead of competition. They were also dinged for not adhering to the timing. After the 3 hour mark appetizer were to be served, 15 minutes after that entrées had to go out, and finally dessert 15 minutes following that. Subsequently each station was inspected for cleanliness, looking at the counter, stoves, sinks, and refrigerators.
All ingredients were inspected before each competitor’s setup with marks deducted for items brought that did not follow the guidelines. For example, finished sauces, dough, or finished garnishes were a no-no.
If final scores are close, the win would be given to the competitor that prepped more on site in front of judges. VCC supplied floating student helpers to assist with dishwashing and general kitchen tasks such as putting items in fridge or freezer. Student helpers did not to physically cook, cut or slice, or help to plate.
Being able to sneak into the work kitchen I can testify that this was a tight ship that was run. With multiple Chefs Table Society chefs volunteering to organize the running of the plates, keep track of time, and oversee the entire competition.
Sadly, as a fly on the wall, I did not get to try anything, so won’t be able to report on it here. However, I do want to leave a note of all that was prepared and by whom. That is the following in photo.
Amritpal Singh from Cascade Casino
Brome Lake Duck Terrine with Spiced Butternut Squash Puree, Toasted Pistachio Pickled Mustard Seeds, and Sauternes Gelee.
Oats & Seed Crusted Academy Farm Bison with Green Lentil and Farro Grain Curry Risotto, and Braised Bison Shank Croquette.
Rufla Milk and Masala Chai Semifredo with Pistachio Crumble, Orange Puree, Orange and Burula Muk espuma.
James Farrell from Kingfisher Oceanside
Bison and Cassis with Eye of Round Tartare, Shank Rillette, Crystal Potato Chips, Black Currant Textures, Pumpkin Seed and Walnut Crumb.
Duck Two Ways with Duck Breast Ballotine, Mushroom and Pear Farce, Duck Confit Ricotta Cappelletti, Leek Straw, Braised Daikon, Nori-Leek Medallion, and Pear Purée.
Milk and Honey with Honey Cake, Ginger Pastry Cream, Milk and Ginger Snow, Charcoal Tuile, and Chardonnay Vinegar Gelée.
Saroonan Chandrasekaran from Four Winds Brewing CO.
Bison Ceylon Varuval. Ceylon-spiced bison with BC winter squash and Brome Lake duck velouté. Served with a crispy lentil cracker, tempered chili oil, and cinnamon honey.
Sri Lankan Milk Rice & Bison Black Curry. Coconut milk rice with braised bison shank black curry, caramelized onion, Brome Lake duck and lentil croquette, jaggery gastrique and fried curry leaves.
Buffalo milk Sriracha. Warm Sri Lankan flan with Ceylon tea jelly, sweet treacle and cashews, and a ginger tuile.
Zack Bernardo of Fairmont Pacific Rim
Pan-seared Duck Breast with Duck Confit Presse, Cranberry Compote, Green Lentil Cracker. and Green Lenul Vinaigrette
Roasted Bison Eye of Round, Bison Shank Ragu Stuffed Potato, Spiced Acorn Squash, and Juniper Berry Jus
Water Buflalo Milk Semifreddo. Water Bufialo Milk Whipped Ganache, Filled Pistachio Cake, Cardamom Crumble, Ounce and
Fennel Compote. Vanilla-infused Late Harvest Riesling Sauce
Nitesh Bhatt from Carlino Restaurant
Tandoori-Spiced Duck Chaat, a contemporary reinterpretation of Indian street food. Smoked Yogurt, Crispy potato, Potato Espuma, Tamarind and Jaggery Relish, Cilantro Chutney, Crispy Fried Lentils, Fresh Pomegranate, and Herb Oil.
Bison Roulade filled with shank and Duck Liver mousse, Celeriac purée, Mushroom Tortellini, Honey-glazed Carrots, Olive Oil Snow, Pickled Shallots, Pear Gel, Juniper-Berry scented Jus.
Buffalo Milk Pistachio Mousse with Pistachio Crumble, Tuile, Raspberry sauce, Compressed Strawberries, Rose-infused buffalo milk veil, glazed seasonal fruit, and Raspberry sorbet
Elysse Jamir Macaraig of Pan Pacific Hotel
Bison Tartare, Bison Shank Spring Rolls, Pickled Papaya, Quail Egg Yolk, and Calamansi Vinaigrette.
Duck Breast withHoney Glazed Carrots, Autumn Squash Puree, Duck Fat Potato Fondant, Wilted Kale, and Adobo Jus.
Ube Panna Cotta with Passion Fruit Gel, Ube Crumble, and Nata De Coco.
Tengis Battur of Five Sails Restaurant
Alberta Bison & Beetroot Consommé. Braised bison shank stuffed beet pappardelle. Beetroot & eye of round mostarda, beet shoots, and dill.
Canadian Duck & Pome fruits with Applewood smoked duck breast with calvados jus. Confit leg cromesquis, parsnip puree. Duck liver & foie gras tartlets, Okanagan quince gel, and compressed pear.
Grand Prairie Lentil “Mont Blanc”. Green lentil mousse, lentil sponge cake, Buffalo fior di latte gelato, and pine nut shortbread crumbs.
Johnny Jang from Lift Bar and Grill
Bison Tartare with bison bone marrow, sous-vide egg yolk cream, duck fat-fried Jerusalem artichoke chips, crispy green lentils, Parmigiano-Reggiano, and amaranth.
Birds & Bison. Seared duck breast, bison chou farci, duck leg croquette, bigarade sauce, apple and celeriac purée, orange-infused celeriac, and sorrel.
Cocoa Lentil Puff. Buffalo milk choux pastry, cocoa craquelin, green lentil pastry cream, Italian meringue, candied duck skin, and viola.
Justin Vu of Aquafarina
Braised bison dumplings in a pho consommé, with cilantro oil.
Duck duo with confit duck leg, foie gras, and five spiced duck breast.
Coco mochi cake, cognac cream, and coco ice cream.
Daniel Kim from June on Cambie
Pepper Glazed Duck beet and fennel salad, and Korean black raspberry vinaigrette.
Roast Bison Eye of Round with a thyme and garlic crust, ragu of green lentil and bison shank, confit pine mushrooms, and bison jus.
Water Buffalo Creme Chiboust with red wine poached pears, and white chocolate crisp.
Levi Austria of Westin Wall Centre
Braised duck raviole au dauphine, Pickled Celery, Toasted walnut crumble, and Orange thyme compound butter.
Roast Bison, Crispy buffalo milk flan with braised lentils, Bison shank with potato fondant, Parsnip puree, Butternut squash puree, Glazed baby carrots, and Basil marinated tomato.
Water buffalo panna cotta, Macerated strawberries and lychee, Lemon curd, Streusel, and Fresh thyme
Sammuel Zalameda from Wildlight Kitchen and Bar
Bison carpaccio, braised bison croquette, bone marrow mayonnaise, rice cracker tuile, pickles, Maple Dijon vinagrette, and green lentils.
Broke lake duck breast, beet puree, duck farce wrapped in potato, chanterelle, and fennel.
Brown sugar brown butter sponge cake, buffalo milk mousse, miso caramelized apples, lemon brown sugar crumble, and buffalo milk caramel.
After all that was said and done. June won third, Lift placed second, and Zack Bernardo of Fairmont Pacific Rim took home the trophy and two thousand dollars.
