For the past couple of years, we’ve been lucky enough to attend the Canadian regional portion of the annual S. Pellegrino Almost Famous Chef Competition. The competition brings young culinary students from around North America together to compete and showcase their skills as the next generation of great restaurant chefs.
This year’s Canada regional competition is taking place next Monday in Toronto. I had the chance to chat with Timothy Van Ryzewyk, a culinary student representing Toronto’s Humber College in the competition, about what drives him to create great food. You can read his thoughts below.
But first, an exciting contest: We have a $150 gift certificate, good for dinner for two at Mark McEwan’s Fabbrica restaurant in Toronto, courtesy of S. Pellegrino Almost Famous Chef Competition. I recently had the chance to eat at Fabbrica and chat with Mark McEwan, and I can vouch for the food.
To win, leave a comment below telling us what your most memorable restaurant meal was in the past year. We’ll draw a lucky winner from all comments left here by 11:59 p.m. on Saturday, February 23.
UPDATE: Congratulations to Victoria, who was randomly chosen as our winner with the help of Random.org!
What drew you into cooking?
I have always been passionate about cooking; my mother still brings up photos of me as a child helping in the kitchen. Everyone has to eat, so my goal is to give them a dish that they want to keep eating over and over again. I love the kitchen atmosphere – whether it be the long hours, hard work and dedication everyday or the occasional stressful day, it all comes with the job and I just couldn’t see myself behind a desk.
Who is your biggest culinary influence?
From the industry standpoint I would say Chef Susur Lee is my influence. His extremely hard work throughout his career got him to the point he is at today. From a food standpoint my biggest influence is my Mom. If it were not for her allowing me to be a part of cooking family dinners and holiday meals, I never would have discovered my calling.
How would you describe your preferred cooking style?
I enjoy the fusion style of cooking because you can take bits and parts of different styles you have learned and bring them all together to make a very ”out of the box dish” using very different cooking techniques. Introducing and discovering new food combinations and preparation techniques is definitely something that really appeals to me.
How are you preparing for the S. Pellegrino Almost Famous Chef Competition?
I have been practising my signature dish at Humber College and at home at least twice a week. When I sleep, I dream of my dish so that on the day of the competition, I can close my eyes and produce my dish.
You write comedy in addition to training as a chef. How do you think your creative and humourous side helps in the kitchen?
The comedy I write is based upon sketches. I am currently working with a few friends on writing and acting in a sketch comedy show that we plan to have ready to send out by the end of the year.
Comedy writing is a great utensil in the culinary world because there will always be moments when you’re in the heat of things and someone loses their cool. Being able to defuse that tension can really save the day during a busy service – especially in my case, where I am currently the head expeditor at Lee Restaurant.
Having a constant creative outlook makes it very fun creating menus for school projects or for a competition. You don’t limit yourself; at the same time you’re being logical with the food choices you make.