B.C. Produce Stages Healthy Chef Competition


VANCOUVER — There was something for everyone at the recent B.C. Produce Marketing Association’s 12th annual Healthy Chef competition gala event, which featured the awarding of trophies, including a $1,000 Healthy Plate Award.

This year’s winner of the Best Entrée category was the Hyatt Regency Hotel, which won for its Tandoori rubbed beef tenderloin with aloo tikki spring vegetables and mint chutney. Meanwhile, the Goldfish Pacific Kitchen won Best Dessert for its tropical pavlova; the Chinese Canadian Chefs’ Association, which also picked up an award for the Best Table Showcase, earned the People’s Choice award and The River Rock Casino Resort won the Healthy Plate Award for its braised sea cucumber with shittake, pea sprouts, prawns garden pea purée, lily bulb and beet powder and chive oil.

Net proceeds from the silent and live auction were presented to the Canadian Cancer Society, the Heart and Stroke Foundation and the “Fruits and Veggies Mix it Up” for Better Health program.  

The goal of the night was to encourage B.C. chefs to use more fresh produce on their menus.


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