Open Chef

Adriana Joy Purdie - Culinary Institute of Vancouver Island at Vancouver Island University

My name is Adriana Joy Purdie, and I am a 21-one-year old die-hard cook. My slight obsession with perfection, paired with the unquenchable desire to feed and nourish everyone, fuels my high-octane love for this industry.

Throughout my life my close family lived and dined together, fostering in me an importance of loving the ingredients. I started my journey into this career path when I turned 14, thinking how nice it would be to stick it to the parents and earn my keep. Prepping tacos did not last long, but I had been bitten. This new found avenue for me to express myself artistically knocked me off my feet. Completely taken with the idea of creating and playing with food every day, I have been cooking full time since high-school.

My pursuit of deeper knowledge and stronger skill has led me to VIU culinary program. So now, I am on the edge of my seat, hungry for sleepless nights over menus and chip board white-outs. I only can pray that any customer that comes my way is half as hungry as me.

WINNER Tony Evans - Camosun College

I was born and grew up in Chatham ON. I am a hard, quiet worker who likes to be organized on the job. I work well under pressure and value strong work ethic, professionalism, team work.

After graduation, I worked as a roofer for a few years until I realized that construction wasn't really my calling. I left town and jumped at the opportunity to work at the Fairmont Hotel in Banff.

My first position was steward (dishwasher), which give me the opportunity to get a taste of cooking. It was not long before I was offered a position in the garde-manger section which I kept for 2 years during which I did some stints in the banquet department were I got to participate in the production of banquets of up to 1500 guests for breakfasts, lunches and dinners.

During the next 2 years I rotated throughout the various parts of the kitchen including breakfast, grill, pasta station, carving at buffets, saucier, tea sandwich production and a few weeks in the kosher kitchen. I was amazed at the volume of food prepared every day. It was all a lot of fun and a very good learning experience.

I moved to Victoria for a change of pace and to get away from the cold and the snow. In Victoria I worked at the Beacon Drive In and the AppleBees Restaurant to save enough money to take the professional Cook Program at Camosun College.

My goal is to get the Red Seal, and travel to the world to complete my training and get some great ideas for the restaurant I wish to open one day.

WINNER Max Dallamore - Culinary Institute of Vancouver Island at Vancouver Island University

Max studied and embraced visual arts for 13 years before venturing into the culinary arts program at Vancouver Island University (VIU) where he immediately made his mark through his provocative and holistic approach to food. Max engages all of the senses in his culinary craft ensuring that that body, mind and soul are nourished – a commitment to gastronomic excellence that he credits to other Chefs whose artistic styles have earned them high acclaim - Tojo, Grant Achatz, Keller, Cantu, Susur Lee, the Adria Brothers.

Max is enjoying the VIU culinary program, and under the guidance of the many Chefs, he is refining longstanding techniques of fine food preparation. Max considers the opportunity to be Chef for a Day at Panache, a fine dining restaurant at The Westin Bear Mountain , a privilege and he welcomes the chance to share his passion and his creativity with guests, friends and family.

Erick Bishop - Camosun College

Born and raised in Victoria, food has always been one of Eric’s passions. His upbringing was rich with culture and family traditions built around food. From childhood mornings making pancakes and waffles on weekends, to helping his father and mother prepare dinners, to celebrating the pleasures of homemade “kibbi” and fresh “porgies” prepared lovingly by his grandmother, Eric was keenly aware from an early age of the important role that food played in building a strong sense of family connection and wellbeing.

Throughout high school Erick was always interested in the art of food, and once he graduated he knew down the road that he wanted a career in the kitchen. After graduation from High School Erick worked for restaurants in and around Victoria gathering recipes and cooking tips from chefs and teachers along the way knowing intuitively that one day he would use them. Now enrolled in the culinary program at Camosun College, Erick is building a strong technical foundation to support his dream of one day opening his own restaurant, specializing in a fresh ‘local only’ menu. In the meantime, the young Chef aspires to graduate from the Professional Cook program with his Red Seal certification and travel the globe where he will continue to gather inspiration and seek out new recipes.

WINNER Jennifer Migliorini - Camosun College

Jennifer Migliorini learned to love food at an early age. Born in Victoria of Argentinean immigrants with Italian heritage, cooking and eating was an important part of social and family life.

Migliorini remembers gathering in the dinning room on a Sunday morning with her family, adults and children alike, churning out gnocchi while a myriad of conversations criss-crossed across the table.

After completing school, Migliorini travelled extensively and confirmed her earliest impressions that food was a universally perfect social medium.

Armed with a developing passion for cooking, Migliorini began studying the Culinary Arts at Camosun College. Her dream is to open a bistro in a small community for friends, family and anyone looking for welcoming and wholesome culinary experience.

Julian Smith - Culinary Institute of Vancouver Island at Vancouver Island University

Julian Smith was helping his parents in the kitchen as far back as he can remember. From early on, he new he had found his niche.

Smith decided he would attend a culinary arts school and worked several kitchen jobs to pay his way. At Hastings House Country Estate on Salt Spring Island, he learned the ropes of working in a professional kitchen, and at his position as a line cook at Calvin’s Bistro taught him his speed and organizational skills.

Smith was awarded five scholarships to facilitate his passion for the Culinary Arts and is now fulfilling that dream at the Culinary Institute of Vancouver Island at Vancouver Island University, Nanaimo.

Menu A - Max Dallamore - Culinary Institute of Vancouver Island at Vancouver Island University WINNER

Seared Halibut Cheek
French Lentil Cassoulet
Braised Shallot
Scallion Emulsion

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Saddle of Lamb
Smoked Parsnip Purée
Herb Roasted Fingerling Potatoes
Seasonal Vegetables
Truffle Foam

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Hazelnut Chocolate Bar
Salted Caramel Ice Cream
Almond Crumble

Menu B

Sous Vide Veal Cheek
Seared Goat Cheese Polenta
Tomato Confit
Sour Cherry

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Trout & Scallop Terrine
Seared Qualicum Beach Scallop
English Pea Purée
Pea Shoot Salad
Heirloom Tomato & Basil Emulsion

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Rich Black Forest Cake
Cherry Jam
Kirsch Ice Cream
Almond Marzipan Crumble

Menu A - Jennifer Migliorini - Camosum College WINNER

Ahi Tuna and Crab Cannelloni
Avocado Purée
Confit Side Striped Prawns
Grapefruit Caviar

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Mushroom Crusted Pork Tenderloin
Olive Oil Rosti
Sage Jus

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Ontario Pecan Tart
Blueberry fluid Gel
Coffee Ice Cream
Maple Crumble

Menu B

Corned Magret Duck Breast
Pickled Local Beets
Salted Pecans
Brioche Croutons
Smoked Mayo
Herb Greens

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Tomato Fondue crusted Sea Bass
Sunchoke & Fennel Risotto
Shellfish Foam

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Hazelnut Dacquoise
Espresso Mousse
Madeleine Crumble
Vanilla Bean Ice Cream