|
Canada has participated in the Bocuse d'Or since 1987
We have had very good results for our chefs who have enjoyed the amazing experience of competing in the most prestigious culinary competition in the world.
Our objective is to increase the awareness of the competition to the general public and additionally to demonstrate the importance of food and sustaainable agriculture is in our lives.
President : Simon Smotkowicz
| |
|
| date of birth : |
20/03/1951
|
| restaurant/company : |
Shaw Conference Centre
|
| website : |
N/A
|
| |
Simon Smotkowicz
Executive Chef, Shaw Conference Centre
Edmonton, Alberta
Simon grew up in Toulouse, France and discovered at an early age that he enjoyed working with food. The conviviality surrounding its preparation -- and consumption! -- was an added bonus. Indeed, meeting new people and being exposed to new ideas, says Simon, have been the highlights of his career.
Simon took his culinary training at the college technique de Mazamet and graduated in 1968. Simon worked in the industry in France for a number of years and immigrated to Canada in 1975. Edmonton became his new home and since than Chef Simon has lent his talents to the Edmonton Plaza, the Four Seasons Edmonton as well as Delta Hotels in Edmonton, Winnipeg and Montreal. He has been the Executive Chef at the Shaw Conference Centre since 1988. Holding to his philosophy that "eating is a discovery" to be explored through creative experimentation with textures and flavours, Simon has established a professional reputation of excellence for both his culinary and leadership skills.
Simon is the President of the Edmonton Branch of the Canadian Culinary Federation, National Secretary for the Canadian Culinary Federation, a Director of the Alberta Culinary Arts Foundation, Business Manager of Culinary Team Alberta and a coach for Culinary Team Canada. Simon has received many awards during his career. Among them are: the City of Edmonton Civic Award in 1983. In 1983 and 1986 he received the Alberta Achievement Award for outstanding competitive performance in culinary arts and in 1988 he received the Special Ambassador Award from Economic Development in Edmonton. In 1995 he was elected Chef of the Year for the Western Region by his peers in the CFCC. In 1997 the French Government honored Simon by making him Chevalier de l’Ordre du Mérite Agricole and in 1998 he was selected CFCC National Chef of the Year. In 2005 Simon received the Alberta Centennial Medal.
International competition has been a long-standing interest and commitment for Simon, both with Culinary Team Alberta and Culinary Team Canada. His first competition was in 1983, and since then his artistry, dedication and teamwork have contributed significantly to the successes achieved by our nation’s culinary teams. Combined with his tenacity, drive and uncompromising pursuit of excellence, Simon continues to foster growth and development of Canada and Alberta’s culinary expertise by upholding a leadership and performance standard that distinguishes these teams as the world’s best.
ContactInformation:
ShawConferenceCentre
9797Jasper Avenue
Edmonton, Alberta T5J 1N9
Phone: (780) 917-7617
Fax: (780) 917-7660
Email: Simon Smotkowicz
|
| |
Promotion Manager : Vincent Parkinson
| |
| date of birth : |
15/02/1951 |
| restaurant/company : |
Calgary Golf & Country Club |
| website : |
N/A |
| |
Candidate : David Wong
| |
|
|
 |
date of birth : |
21/12/1971 |
| restaurant : |
The Art Institute of Vancouver |
| website : |
N/A |
| |
Questionnaire candidates to the Bocuse d’Or
David Wong
Canada
A. Professional career
A1. Tell us about your experiences (first step) in the “kitchen”?
My passion for food began as a child, surrounded by the aromas of soups and stews from morning to night. My upbringing was full of fond memories like digging for clams on the beach in Nanaimo or going to the pier to buy freshly caught shrimp. “We would simply steam them with garlic, sesame and coriander. Totally addictive.”
A2. What was your first important culinary experience?
Entering my first culinary competition in college. I entered a chocolate carving against professionals and won my first Gold medal – it exposed me to the thrill of culinary competition.
A3. Which are the chefs have you met during your professional career who have impressed you the most and why?
The first professional job as a cook I had was working in Vancouver with Chef Robert Allen Sulatycky, a former Bocuse d’Or competitor, who remains my most influential mentor. It was an extremely busy kitchen which produced excellent food and it was there that I learned discipline and respect for food. It was also the kitchen which introduced me to the Bocuse d’Or - I have been studying it ever since.
B. The Bocuse d’Or
Preparation
B1. What made you want to participate in the Bocuse d'Or?
I had entered local and international competitions and worked for two Canadian Bocuse d’Or representatives before earning the right to represent Canada in 2009. It was my dream to gain enough experience to one day have the honour to represent my country in the amazing atmosphere of the Bocuse d’Or.
B2. How do prepare for the Bocuse d'Or? (with whom, where, number of hours in the kitchen, set-up, when?)
Preparing for the Bocuse d’Or is unlike any other competition or event I have prepared for. I treat the Bocuse d’Or like a full time job. There needs to be discipline, honesty, criticism and most importantly – passion. Our team tries to simulate the conditions as close as possible to those of actual event for practice sessions.
B3. With whom do you train? Who is your coach?
Chef Robert Allen Sulatycky is my coach, he brings a great deal of personal knowledge as well as a keen awareness of the Bocuse d’Or. Not only has Robert been North America’s highest placing chef at the competition, but he has also served as a member of the jury which gives him an intimate understanding of the preparations required to be successful.
Chef Vincent Parkinson is the Team Manager. Vincent’s organizational abilities are simply incredible. He allows me to focus on the job at hand without having to be concerned with the tremendous amount of logistics. Vincent has a great deal of experience with International Culinary Competitions as well – being member and Captain of Canadian National and Regional teams.
B4. Please tell us about your commis. What are his or her qualities? How to you plan to work together?
My commis is Grace Pineda. I find solace in her calm demeanour, in addition she has fine, skilful hands and I respect her organizational abilities. She has the perfect personality – very professional and resilient. Our ability to communicate effectively is the most important consideration in our preparations, she is a great communicator. We first met during stints on Culinary Team Canada. Grace assisted the team, which won several Gold Medals in Basil, Switzerland. “It was a great experience” recalls Grace. “Experiencing competition on the international stage was very exciting – I am looking forward to representing Canada at the Bocuse d’Or in Lyon – the most exciting competition in the world.
On place
B5. Do you have a talisman you will bring in your kitchen box during the competition?
No talisman, just a perfect time line, although I understand somebody may hide a loonie (Canadian dollar coin) in the kitchen, a kind of tradition started when a similar coin was buried in the ice to bring luck for the Canadian hockey team during the 2002 winter Olympics.
B6. Will there be anyone supporting your during the competition? Who?
My wife, Danielle will be there. She has supported me throughout my qualifications and now my bid for the Bocuse d’Or. She is my biggest fan. I will have some friends and family members make the trip to Lyon to support the team, just look for the hockey jerseys in the crowd.
After Bocuse d’Or
B7. What do you plan to do the day after the Bocuse d'Or?
We have a reservation at Paul Bocuse’s restaurant. No matter the outcome, it will be an opportunity to enjoy wonderful food with friends and family and reflect on an amazing experience.
C. Your “cuisine”
C1. How would you describe your cuisine/your way of cooking?
“My approach to food is grounded in theory but unrestrained in the kitchen. I crave knowledge and understanding – I always have. I do focus on working with regional products. We truly have four distinct seasons in Vancouver and it gives me a sense of pride being able to work with the best the season has to offer”.
C2. In what way have the culinary traditions from you own country inspired your cooking?
“Canada has a short but proud history of cuisine. It is because of this short culinary history that Canadian chef’s are inspired by foods of their heritage. We are fortunate to be exposed to genuine cuisine from all over the world”
C3. What foreign cuisines have inspired you? Why?
“My parents and certainly my late grandmother made food an integral part of my upbringing, they gave me a sense of curiosity about food. I am inspired by different techniques – be it a French technique like confit cooking or Asian vegetable preparations.”
C4. What are your favourite meat and fish products?
“I have always loved braised secondary cuts of meat. In Canada we have excellent pork and one of my favourite dishes is Pork belly braised and stuffed with potato, it immediately transports me back to my childhood. Steamed whole cod stuffed with spring onions and lemon is another favourite of mine”.
D. Your personal life
D1. What are your hobbies?
I play squash and love snowboarding when time permits
D2. What is your little secret to manage stress?
I used to practice meditation. I still use the breathing exercises to this day.
D3. What talents would you like to have in addition to cooking?
I would love to pick up my guitar again one day and play with other musicians.
D4. What is the thing you are the most proud of in your life so far?
I would say that my marriage to my wife and daughter Sydney give me the most pride. They give me the most happiness.
Anything else you would like to tell?
To offset the costs of competing in Lyon we have been holding fund raising events across Canada, I also wanted to use these events to help a charity and so we have directed a portion of the money raised to ‘Breakfast for Learning’ which provides nutrition programs and nourishing meals to school children. I am hoping we will be able to raise $50,000 for the charity, it is something I am very proud of and I hope it will continue to help in the future.
|
| |
Coach : Robert Allen Sulatycky
| |
| date of birth : |
07/11/1963 |
| restaurant/company : |
Beverly Hills Hotel & Bungalow |
| website : |
N/A |
| |
|
