Gold Medal Plates Hosts Competitions in Halifax and St. John’s

Winning chefs take the podium at regional Gold Medal Plates events in St. John's (L) and Halifax (R)

TORONTO — The 2017 Gold Medal Plates (GMP) competition continued its cross-country trek with competitions in Halifax and St. John’s last week.

The Halifax competition, which took place on Oct. 19, saw chef Barry Mooney win the gold medal by unanimous vote — the largest margin of victory at a Gold Medal Plates event. Mooney wowed judges with a tasting of Smoked Pork Consommé featuring ham-hock terrine, scallop, foie gras mousse, pickled carrot, hascap gelée and spiced tuile.

“I can’t even begin to describe — I’m shocked, amazed…a thousand emotions. A huge thank you to The Prince George Hotel and my entire culinary team for their time, effort and support,” Mooney said after receiving a standing ovation.

In St. John’s, chef Nick Jewczyk of The Fifth Ticket took home the gold medal. The winning dish consisted of braised beef cheek and smoked beef tongue with black garlic demi-glace, wheatberries, tonnato sauce, Brussels sprouts “sauerkraut”, squash purée and potato glass.

Both gold-medal-winning chefs will move on to the GMP Finale — the Canadian Culinary Championships — in Kelowna, B.C. in February.

Further information on the regional competitions is available at

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