Ocean Wise Chowder Chowdown Vancouver 2011

 

SOLD OUT EVENT. 
No tickets will be available at the door

Note: this is a 19+ event.

 

Join Ocean Wise at the Vancouver Aquarium on Nov 23

Twelve of Vancouver's top Ocean Wise chefs battle it out to be the Ocean Wise Seafood Chowder Champion of 2011.

 

With 12 of Vancouver's Ocean Wise restaurants, a large variety of local craft beers, and a chance to vote for your favourite, this event is the most unique & delicious foodie event around Vancouver!

All Craft Breweries have been sourced by Vancouver Craft Beer Week's Staff and promise to be exceptional!  
 
A judging panel of distinguished judges including Chef Robert Clark of C restaurant, Guy Dean from Albion Fisheries, Sid Cross from The Chef's Table Society of B.C., Chester Carey, Certified Cicerone and Jamie Maw, Food Editor will determine the night's winner while you can vote for the People's Choice Award winner.

 

Get your tickets now before they sell out!

Date: November 23rd, 2011

Time: 7 – 10pm

Where: The Vancouver Aquarium

Tickets: $40

 

Note: Vancouver Trolley Company will be providing transportation between the Vancouver Aquarium & Waterfront Station - Times: 6:45 p.m. - 10:30 p.m.  

Meet the Competitors 

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Coast - Chef Eric Pless

A native of Ontario’s wine region, Eric enrolled in the Culinary Arts Program at Niagara College in 1995, embarking on a richly rewarding and diverse career, taking him across Canada and into the UK.

Highlights include: production foreman in the viniculture department, Chateau de Charmes vineyard, Niagara on the Lake; working alongside celebrity chef Michael Olson at the Inn on the Twenty; Chef de Partie and Sous Chef, Peller Estates winery, Niagara on The Lake; a three-month stage with internationally-lauded chef and molecular gastronomist, Heston Blumethal at his three Michelin-starred restaurant, The Fat Duck, Bray, UK; Executive Sous Chef, Sassafras, Toronto; Sous Chef, Hillebrand estate winery.

It was the allure of the ocean that spurred Eric to make the move from Toronto to Vancouver; fitting that shortly upon arriving on the West Coast he met with Emad Yacoub, proprietor of the Glowbal Restaurant Group and found a new home, at the helm of one of the city’s most popular seafood restaurants.

With his knowledge, years of professional experience and the utmost appreciation for food and wine integrity, Eric is ideally-suited for Glowbals’s high-energy offer of vibe dining at its finest.

 
 
 
A native of Ontario’s wine region, Eric enrolled in the Culinary Arts Program at Niagara College in 1995, embarking on a richly rewarding and diverse career, taking him across Canada and into the UK.
Highlights include: production foreman in the viniculture department, Chateau de Charmes vineyard, Niagara on the Lake; working alongside celebrity chef Michael Olson at the Inn on the Twenty; Chef de Partie and Sous Chef, Peller Estates winery, Niagara on The Lake; a three-month stage with internationally-lauded chef and molecular gastronomist, Heston Blumethal at his three Michelin-starred restaurant, The Fat Duck, Bray, UK; Executive Sous Chef, Sassafras, Toronto; Sous Chef, Hillebrand estate winery.
It was the allure of the ocean that spurred Eric to make the move from Toronto to Vancouver; fitting that shortly upon arriving on the West Coast he met with Emad Yacoub, proprietor of the Glowbal Restaurant Group and found a new home, at the helm of one of the city’s most popular seafood restaurants.
With his knowledge, years of professional experience and the utmost appreciation for food and wine integrity, Eric is ideally-suited for Glowbals’s high-energy offer of vibe dining at its finest.

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Codfathers - Chef Tyler Groenesteyn

A native of Ontario’s wine region, Eric enrolled in the Culinary Arts Program at Niagara College in 1995, embarking on a richly rewarding and diverse career, taking him across Canada and into the UK.
Highlights include: production foreman in the viniculture department, Chateau de Charmes vineyard, Niagara on the Lake; working alongside celebrity chef Michael Olson at the Inn on the Twenty; Chef de Partie and Sous Chef, Peller Estates winery, Niagara on The Lake; a three-month stage with internationally-lauded chef and molecular gastronomist, Heston Blumethal at his three Michelin-starred restaurant, The Fat Duck, Bray, UK; Executive Sous Chef, Sassafras, Toronto; Sous Chef, Hillebrand estate winery.
It was the allure of the ocean that spurred Eric to make the move from Toronto to Vancouver; fitting that shortly upon arriving on the West Coast he met with Emad Yacoub, proprietor of the Glowbal Restaurant Group and found a new home, at the helm of one of the city’s most popular seafood restaurants.
With his knowledge, years of professional experience and the utmost appreciation for food and wine integrity, Eric is ideally-suited for Glowbals’s high-energy offer of vibe dining at its finest.

The career path of Chef Groenesteyn began in the fall of September 2002 at Thompson-Rivers University. Here was the discovery of his undeniable passion for food in the Culinary Arts program. After completion Groenesteyn began his ascent to Head Chef at a locally owned steakhouse. Working in a high volume restaurant with his drive and skill, he easily took leadership and was offered the position of Head Chef in Kelowna.

For four years he maintained the high culinary standards of the Okanagan, while building a notable reputation. Working for more local restaurants, Groenesteyn has integrated local Okanagan farmers and small businesses into his menus and continues to develop food in a straight forward fashion.

He now is honing his chef skills at one of British Columbia’s largest sustainable fish suppliers with valley renowned owner Jon Crofts.

A native of Ontario’s wine region, Eric enrolled in the Culinary Arts Program at Niagara College in 1995, embarking on a richly rewarding and diverse career, taking him across Canada and into the UK.
Highlights include: production foreman in the viniculture department, Chateau de Charmes vineyard, Niagara on the Lake; working alongside celebrity chef Michael Olson at the Inn on the Twenty; Chef de Partie and Sous Chef, Peller Estates winery, Niagara on The Lake; a three-month stage with internationally-lauded chef and molecular gastronomist, Heston Blumethal at his three Michelin-starred restaurant, The Fat Duck, Bray, UK; Executive Sous Chef, Sassafras, Toronto; Sous Chef, Hillebrand estate winery.
It was the allure of the ocean that spurred Eric to make the move from Toronto to Vancouver; fitting that shortly upon arriving on the West Coast he met with Emad Yacoub, proprietor of the Glowbal Restaurant Group and found a new home, at the helm of one of the city’s most popular seafood restaurants.
With his knowledge, years of professional experience and the utmost appreciation for food and wine integrity, Eric is ideally-suited for Glowbals’s high-energy offer of vibe dining at its finest.

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Edible Canada - Chef Jennifer Dodd

In Jennifer Dodd's words, her inspiration for cooking is "creating an atmosphere where family and friends gather to have fun and laugh," perfectly in line with the open, honest values of Edible Canada.

Born in Ottawa, Ontario and now a local Vancouverite, Jennifer spent the last fifteen years laying the groundwork to establish herself as a professional chef. She gained fluency in both culinary and pastry arts from Dubrulle International Culinary & Hotel Institute of Canada, and completed her Red Seal at Vancouver Community College. It took Jennifer only a few years to climb to a position as the Kitchen Manager for the Spectra Group of Restaurants, then onto Executive Sous Chef at Joe Fortes Seafood & Chophouse, followed by her role as Executive Sous Chef at Goldfish Pacific Kitchen. Most recently she worked in Stanley Park, running the kitchen at Vancouver's renowned Teahouse Restaurant and graciously managing a large team of professional chefs.

Dodd is thrilled to lead the culinary team at Edible Canada at the Market, with access to the freshest ingredients from our local producers and bounty of Granville Island Public Market.

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Hapa Izakaya - Chef Daiji Tanaka

Chef Daiji Tanaka has been with the Hapa Restaurant Group since moving to Canada 2005, and has been executive chef at Hapa Kits since 2008.

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Local Louge - Paul Cecconi

Born and raised in North Vancouver, Paul Cecconi realized his interest in food at the age of 13. Paul honed his skills at a young age, developing his style through experience with a variety of restaurants, from working at a bakery to a number of fine dining restaurants in Vancouver.

After attending Vancouver Community College, his next culinary step was at the Four Seasons Hotel in Vancouver where he completed a three year apprenticeship program before being transferred to the Four Seasons Hotel in Sydney, Australia. In Sydney, Paul celebrated the new millennium, was witness to the Summer Olympics and was part of the Four Seasons team that hosted the International Olympic Committee.

Paul returned to Canada in 2001 to pursue an opportunity with The Harvest Golf Club in Kelowna, initially as Sous Chef and ultimately as Executive Chef.

Paul moved with his wife Holly and their children, Sofia and Simon, to Summerland in June 2009 so Paul could assume his new role as Executive Chef at LOCAL. “Who could turn down the opportunity to work in this little hidden piece of paradise,” enthused Paul about the special waterfront community of Summerland’s lower town.

Paul creates menus that offer comforting, uncluttered fare. “I want our food to be straightforward and simple, with an emphasis on seasonal products – the closer to home the better.”

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Noodle Box - Chef Nick Crooks 

 

Nick Crooks began his career in his hometown of Christchurch N.Z. as a young dishwasher. Four long damp and soapy years later, an opportunity to move up the ranks presented  itself, and at age 19, Nick started cooking. Entirely self taught, he discovered a passion for food, and a love of the industry, as he cooked and learned on the job. Finishing his arts degree, it was an easy decision to leap headlong into a career in food service. Taking turns working as a chef, baker, barman, and breakfast cook, Nick eventually left behind Head Chef positions in NZ, to travel, and broaden his knowledge and skills.

A few years cooking in Melbourne, Australia led to a chance meeting with Canadian Jodi Mann, which in turn led the two of them to travel throughout South East Asia. The journey inspired them both greatly, and upon arriving in Canada, they set about starting The Noodle Box Cart, their rustic homage to Asian street food. When success drove them indoors, the couple started growing their menu, and soon after demand spurred further locations.

Nick currently heads up The Noodle Box operations, with 7 locations, and manages a team that are constantly looking for ways to improve the customer experience, and most importantly, the food, its quality, flavour, presentation and its sustainability.

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O'Doules Restaurant - Chef Chris Whittacker

 

From a young age, Chris Whittaker was introduced to local food by his grandparents when he was taught to respect how we catch, conserve and grow our food. Home was Thunder Bay, Ontario where trucks, a case of beer and baseball caps were rights of passage. The result? A gut level understanding of sustainability and a low tolerance for pretense.

Since coming to O’Doul’s in 2007, Chris has garnered praise for his playful yet sophisticated cooking style and his passion for local products and ethically sound ingredients. He has been the driving force behind the restaurant’s participation in the Ocean Wise program and the Green Table Network while introducing new ideas focusing on sustainably prepared locally-driven menus. He was recently elected to the board of the prestigious Chef’s Table Society of BC.

At his home in Maple Ridge, Chris is absorbed by keeping his compost pile cooking, his mason bees pollinating and getting up to speed on BC’s fish and wildlife regulations.

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Pacific Institute of Culinary Arts - Chef Chester Velas

 

Nick Crooks began his career in his hometown of Christchurch N.Z. as a young
dishwasher. Four long damp and soapy years later, an opportunity to move up
the ranks presented itself, and at age 19, Nick started cooking. Entirely self
taught, he discovered a passion for food, and a love of the industry, as he cooked
and learned on the job. Finishing his arts degree, it was an easy decision to leap
headlong into a career in food service. Taking turns working as a chef, baker,
barman, and breakfast cook, Nick eventually left behind Head Chef positions in
NZ, to travel, and broaden his knowledge and skills. A few years cooking in
Melbourne, Australia led to a chance meeting with Canadian Jodi Mann, which in
turn led the two of them to travel throughout South East Asia. The journey
inspired them both greatly, and upon arriving in Canada, they set about starting
The Noodle Box Cart, their rustic homage to Asian street food. When success
drove them indoors, the couple started growing their menu, and soon after
demand spurred further locations. Nick currently heads up The Noodle Box
operations, with 7 locations, and manages a team that are constantly looking for
ways to improve the customer experience, and most importantly, the food, its
quality, flavour, presentation and its sustainability.
the ranks presented itself and, at age 19, Nick started cooking. Entirely self taught, he discovered a passion for food, and a love of the industry, as he cooked and learned on the job. Finishing his arts degree, it was an easy decision to leap headlong into a career in food service. Taking turns working as a chef, baker,
barman, and breakfast cook, Nick eventually left behind Head Chef positions in NZ, to travel, and broaden his knowledge and skills.

Originally from the Philippines, Chester Velas, started cooking at the age of 10. He opened a restaurant at 17 then moved on and spent 4 years cooking in hotels. Eager for more knowledge and formal training, he enrolled at Pacific Institute of Culinary Arts in 2011, where the Vancouver Aquarium’s Ocean Wise program is taught and implemented daily in the kitchens. “Cooking for me isn’t work, it’s a passion and I want to keep learning”.

Nick Crooks began his career in his hometown of Christchurch N.Z. as a young dishwasher. Four long damp and soapy years later, an opportunity to move up
the ranks presented itself and, at age 19, Nick started cooking. Entirely self taught, he discovered a passion for food, and a love of the industry, as he cooked and learned on the job. Finishing his arts degree, it was an easy decision to leap headlong into a career in food service. Taking turns working as a chef, baker,
barman, and breakfast cook, Nick eventually left behind Head Chef positions in NZ, to travel, and broaden his knowledge and skills.

Chester’s chowder recipe is inspired by his South Pacific upbringing using sustainable Ocean Wise seafood from his new home in the North Pacific.

Pacific Institute of Culinary Arts offers two diploma-granting professional programs in the Culinary Arts and the Baking & Pastry Arts. Additionally, this culinary centre offers an onsite, fine-dining Bistro, and programs for both the casual home-chef and hospitality professionals including cooking classes and industry-recognized wine certification. Pacific Institute of Culinary Arts is a founding member and supporter of the Ocean Wise program.

Nick Crooks began his career in his hometown of Christchurch N.Z. as a young dishwasher. Four long damp and soapy years later, an opportunity to move up
the ranks presented itself and, at age 19, Nick started cooking. Entirely self taught, he discovered a passion for food, and a love of the industry, as he cooked and learned on the job. Finishing his arts degree, it was an easy decision to leap headlong into a career in food service. Taking turns working as a chef, baker,
barman, and breakfast cook, Nick eventually left behind Head Chef positions in NZ, to travel, and broaden his knowledge and skills.

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Sunset Bay Yacht Group - Chef Natasha Harris 

Born and raised in the beautiful coastal community of Ladysmith, British Columbia, Executive Chef Natasha Harris fell in love with cooking at a young age.

Starting out in local restaurants and working her way up to hotel management, Chef Harris decided to advance her skills in the kitchen by completing her Chef training from Dubrulle International in Vancouver. Soon after, she received Baking and Pastry certifications, and the level one certification award from the International Sommelier Guild in food and wine pairing.

Chef Harris spent many years as a Personal Executive Chef to high level VPs of various Fortune 500 companies, catering to groups as large as 1,500, and even tried her hand at commercial fishing.

As the leader of The Sunset Bay Yacht Group’s culinary team, Chef Harris brings her love for fine West Cost flavours and locally sourced ingredients to every plate.

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Westward Ho! Public House and Grill Room - Chef Ron Gibb & Andrew Butler

             

Our Executive Chef Ron Gibb is a transplanted Scot. Born in St. Andrews, the home of golf, he now works at the Golf Club and guess what….he doesn’t golf!

Ron worked the first ten years of his career in Europe before moving to the West Coast where he has won numerous awards and medals in his field. He is a strong believer of using local produce as much as possible.

Interesting fact: Ron has cooked for Fidel Castro, President Jimmy Carter, numerous entertainers and the Royal family.

Another interesting fact: He once set the fire alarm off while cooking an omelet at an omelet station for Prime Minister Jean Chretien!

Restaurant Chef Andrew Butler has a Science/Commerce degree from UBC and has almost finished his Level 3 V.C.C. Culinary Apprenticeship. He is a golfer, and also enjoys yoga and NFL Football.

Andrew’s favorite foods to work with are salmon and pork, and his aspirations are to work and cook around the world learning about different foods and cultures. One day he hopes to own his own restaurant.

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Vancouver Aquarium - Chef Myke Shaw & Chef de Partie Kelsey Timler

 

 

 

 

 

Chef Myke’s love of food began at an early age. As the youngest of eight, Myke’s mother taught her to cook with her senses, lead a chaotic kitchen and enjoy home-grown produce.

At the age of 12, Myke started her first job at a farm planting cabbage. Upon graduating high school, she was a cake decorator at a local bakery. After several years in the restaurant industry, Myke moved from Edmonton to Vancouver where her culinary career blossomed.

At Puccini’s, Chef Myke was introduced to one of the biggest influences of her culinary career, Chef Leo Chow. Over the span of 13 years, Chef Chow taught Myke new ways to incorporate cultural influences into her cooking technique and style.

In 2005, Myke joined Vancouver Aquarium’s culinary team. As executive chef, Myke has created innovative new menus for the Aquarium. She’s evolved the café menus to reflect seasonal products, introduced Ocean Wise seafood choices, incorporated full composting practices to the kitchen, and launched 100% compostable plates, napkins, and cutlery within the café. Myke has also created her own rooftop herb garden to inspire her seasonal menu offerings.

Myke’s passion for a sustainable world extends to her culinary vision—sustainable menus are a natural extension of the Aquarium’s mission.

 

Growing up in Calgary, Alberta, Kelsey has been working in kitchens since she was fourteen years old.

 

 Now, finishing her undergraduate degree in Anthropology at the University of British Columbia she hopes to combine her passions for traveling, eating, cooking and learning into a career that she hasn't been able to put her finger on yet.

She has had training in classical French, Italian and fusion cooking, and has a soft spot for pastry.

Kelsey has been a part of the Vancouver Aquarium for just under a year in Catering and Events.

Her passion for Sustainability and dedication to preserving the environment is key to our company.

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Yew - Chef Ned Bell

One of Canada's foremost culinary talents and homegrown chefs has recently taken over the burners at the Four Seasons Hotel Vancouver as Executive Chef.

'Farm to table' is an essential mandate of this Okanagan born chef. A good portion of his life was spent growing up in the Okanagan Valley which has instilled a lifelong passion for fresh and locally sourced cuisine. At 12, Ned began making dinner for his brother and sister igniting his love of cooking.

Bitten by the 'restaurant bug' early, Ned got his first job at 15, washing dishes at Kerrisdale's Avenue Grille. His culinary studies began at Canada's prestigious, Dubrulle Culinary School, where instructor Rob Feenie inspired Ned to follow him to Le Crocodile. Flourishing as an apprentice under Feenie and Vancouver culinary legend, Michel Jacob, Ned next moved up as Sous Chef for the opening team of Lumiere, a restaurant that put Vancouver on the global culinary map.

"Food doesn't need to be complicated, but it is important to know where it comes from," says the chef. Naming his own food philosophy 'Globally Inspired and Locally Created,' - a process that begins with premium ingredients, sourcing the best of what is available locally and seasonally, and then focusing on flavour.

Nick Crooks began his career in his hometown of Christchurch N.Z. as a young dishwasher. Four long damp and soapy years later, an opportunity to move up
the ranks presented itself and, at age 19, Nick started cooking. Entirely self taught, he discovered a passion for food, and a love of the industry, as he cooked and learned on the job. Finishing his arts degree, it was an easy decision to leap headlong into a career in food service. Taking turns working as a chef, baker,
barman, and breakfast cook, Nick eventually left behind Head Chef positions in NZ, to travel, and broaden his knowledge and skills.

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The Beers

Each of our compeititors will be pairing their chowders with one of 7 local brews including:

Crannog Ales 

Driftwood Brewery

Granville Island Brewery

Lighthouse Brewing Company 

Red Truck Beer Company 

Vancouver Island Brewery

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A Special Thanks to all of our Sponsors