THE WINNERS, ANNOUNCED THURSDAY, MARCH 17TH ARE...

1st Place - Fumiko Moreton, Terminal City Club

2nd Place - Arthur Chen, Pan Pacific Hotel

3rd Place (tie) Hoa Chung, The Cannery Seafood Restaurant

3rd Place (tie) Vanessa Wong, The Cannery Seafood Restaurant

Honorable Mention - William Jude Lindsay-Smith, Fairmont Hotel Vancouver

Honorable Mention - Sam Chalmers, North West Culinary Academy of Vancouver

CONGRATULATIONS!

Many thanks for hosting the competition to Owners/Chef Instructors Tony Minichiello and Christophe Kwiatkowsky
and to Marco Ropke, Pastry Chef Instructor and Barb Finley, Chef Instructor for all their hard work and assistance.

A special thank you to Thomas Haas, our Competitor Coordinator who supported competitors and broke the tense ice
in the kitchen when needed!

Thank you also to the student volunteers who walked plates from kitchen to judge's tables for 2 days!


Many thanks to Far-Met Importers and Valrhona Chocolate. Thanks also to Fairmont Waterfront Hotel for their wonderful support.

This was the best year yet, congratulations to all the competitors. Vancouver is lucky to have such
talent and passion taking care of all our sweet teeth.

And speaking of sweet teeth, thank you to the judges who now have to book miles on the treadmill and
drink nothing but soda water or beer for the next six months to recover. It's a tough job, but somebody's
got to do it.
Thank you all,

Wendy Taylor, Competition Coordinator


and the top 10 Finalists, in alphabetical order were:

SATURDAY'S COMPETITORS
Kimberly Gonzalez, Sutton Place Hotel   Mascarpone cream filled with Elysium cherry crème brulée accompanied by cherry sorbet	Jonathan Duquette, Fiction Elysium infused chocolate pot au crème, double fudge cake, white chocolate and Elysium swirl ice cream	Colin Macdonald, VCC A Pile of Crepe - A triangular slice of crepe gateau, layered with amaretto lemon cream and toasted almonds, encircled with a macerated cherry kirsch sauce and topped with a spiky chocolate cup filled with a caramel-cassis cream
Mandy Pearce, Culinary Capers A Flight of Spoons - Ginger and Chocolate, Lemon with Gorgonzola, Dark Chocolate with Passion Fruit	Vanessa Wong, The Cannery Seafood Restaurant Semi sweet dark chocolate velvet accented with a duo of mandarin orange cream and apricot gelée	Grant Hunnisett, Le Gavroche Frozen sour cherry souffle, hazelnut praline torte, white chocolate fondant and Elysium reduction
David Vay, Whole Foods Matcha green tea crème brulée served with an assortment of Asian fruits	Sam Chalmers, North West Culinary Academy Poached pear and Gorgonzola mousse napoleon with chestnut crème anglaise	Michael Sonsmann, Crowne Plaza Hotel Georgia Paradigm - Chocolate and candied pine nut terrine, roasted pear bavaroise and raspberry caramel sauce - sorry about the lighting, WT
William Jude Lindsay-Smith, Fairmont Hotel Vancouver Chocolate Tart - accompanied with warm carrot halva and cold almond tofu drizzled with vanilla bean and clear orange sauce	Hoa Chung, The Cannery Seafood Restaurant Dark Chocolate Delight - Dark chocolate accented with white balsamic molasses and kumquat “croustillant”	Lela Selmo, VCC Panna Primavera - Spring flowers scented panna cotta energized by a hint of snappy pomegranate gelée, seated on a crunchy almond base
SUNDAY'S COMPETITORS
Chris Lee, The Vancouver Golf Club Chocolate Brownie Pudding - Chocolate cake and chocolate panna cotta with Elysium poached cherries and syrup	Zelda Brooks, Seasons Hilltop Bistro Chocolate Cherry Almond Tart - with caramelized pineapple relish, cherry sorbetto, and black pepper syrup	Blair Codling, Herons at Fairmont Waterfront Pear Torte - with caramel balsamic ice cream
Melissa Burley, Sandbar Seafood Restaurant Open faced chocolate ravioli - chocolate blitz puff pastry, caramel sauce, macerated apricots, blood orange segments, and vanilla mascarpone sabayon	John Crook, Joe Fortes Seafood and Chop House Confit of Elysium black cherries, bittersweet chocolate mousse, crisp wafer, Elysium granitée	Stephen Hodge, Coast Restaurant Trio of Chocolate - Milk chocolate semifredo Dark chocolate molten lave cake White chocolate panna cotta and Elysium muscat jelly
Michelle Meyer, Fairmont Vancouver Airport Hotel Confit of Elysium black cherries - Star-anise fig bavarois, pistachio daquois, sour cherry ice cream and red current cassis	Lisa Perkins, Chocolate Arts Blackberry poached pear - Blackberry poached pear, chocolate creameux, and tea ice cream	Della Kenward, The Dockside Chocolate Cake - Chocolate cake and poached fruit
Alexey Schastlivenko, Cardero's Chocolate and fruit mousse	Jamie Cummins, North West Culinary Academy Chocolate and blood orange mousse with Elysium gelee	Quady Elysium, front and centre Competitors paired their creations with Elysium. Next year it will be Essensia's turn
Arthur Chen, Pan Pacific Hotel Oo! La! La! Chocolate mousse, orange foam with Elysium gelee served with a warm creme anglaise	Fumiko Moreton, Terminal City Club Dark chocolate mousse, crunchy biscuit base, hints of lemon and lavender	Chris Lee
Blair Codling	Della Kenward	Sam, Tim and Jamie
		88/100 Quady Elysium California Black Muscat 2003 Intense spicy, peppery, red licorice, floral, black cherry aromas with some citrus and mineral tones. The palate is rich and fresh with a fine acid sugar mix and just a touch of astringency but there is plenty of juicy orange, black cherry, spicy, mineral, honey and orange peel flavours. A bit sweeter and more intense than the Essensia with some added zip. Fun and tasty. Anthony Gismondi gismondionwine.com
Someone's gotta do it!	Getting it right - with Thomas Haas	Quady Elysium - The one to match