Open Chef Night at The Westin Bear Mountain

Open Chef Night

Congratulations to Ben Barker of VIU for winning the season opener of Open Chef Night! The next round takes place February 29th.

Open Chef Night allows aspiring student chefs to battle it out as Executive Chefs for a night in Panache, Bear Mountain's intimate fine dining restaurant.

Each Chef brings a new culinary experience for you to enjoy all under the guidance of The Westin Bear Mountain's very own, Executive Chef Iain Rennie.

Enjoy a superb three course meal for $45 per person. Reservations are strongly recommended as the event routinely sells out. Call 250-391-7160 or email dine@bearmountain.ca.

Ben Barker - Culinary Institute of Vancouver Island - WINNER

I was Born in Westbank, BC and grew up on Saltspring Island. I recently moved to Nanaimo to attend the Culinary Institute of Vancouver Island.

Growing up on a small island with an abundance of local farms and produce available, combined with a great culinary program in the local high school; cooking was easy to fall in love with. At the age of 13, I decided that cooking was something I wanted to study. Being young and having the drive to do this made it very easy, by grade 10 I had completed my level one apprenticeship.

The thrill of a busy night in the kitchen is addicting and is something that I always look forward to. For my summer co-op I hope to secure a position at Hastings House on Salt Spring Island. It has a world renowned reputation for outstanding cuisine using all local ingredients.

My plans for the future are to finish my level 3 at the Culinary Institute of Vancouver Island and then work to gain my Red Seal in hopes of achieving my goal of becoming an executive chef.

I am very excited to cook for you tonight!

Bon appetite!
Ben

Kim Cummins - Camosun College

Kim Cummins brings a strong passion for learning and a fun-loving personality to her role as an apprentice in the Professional Cook 1 program at Camosun College. Raised in Mississauga, Ontario, Kim moved to Montreal, Quebec, where she achieved a Bachelor of Fine Arts Degree at Concordia University. During the school years, Kim cooked at a vegetarian restaurant and spent her summers planting trees in the B.C. Interior. She also discovered a passion for organic farming during a summer in Ecuador.

After graduation, Kim moved to British Columbia where she had the opportunity to help cater for the Department of National Defence during the 2010 Olympics in Whistler. Kim moved to Vancouver Island to explore the capital region and settled in Victoria where she helped develop food service programs at a local Therapeutic Community and volunteered her time at Hollyhock’s Resort and Education Centre on Cortes Island.

Kim decided to formalize her culinary training which led her to enrol in the Culinary Arts program at Camosun College. With a keen interest in food politics and sustainability, Kim’s culinary interests follow similar themes. From Farm-to-Table style menus, to cooking with wild edibles and heirloom species, her developing culinary style is centered on the earth. In Camosun’s culinary program she has gained a strong foundation and is developing her technical skills in a supportive and challenging environment. Kim can’t wait to see where this culinary training will take her in the future.

The culinary trade has provided such a great outlet for both my creative background and interest in natural sciences to flourish in one cohesive and exciting direction. There is a kind of harmony in doing what I truly enjoy and it is exciting to know that I am just beginning to scratch the surface of all there is to learn.

Kim is proud to represent Camosun College’s Culinary Arts at the Open Chef Night at Bear Mountain Resort. She is excited to share her passion for cooking with new friends and to push herself to new limits.

Elycia Ross - November 30th

Elycia was raised on Vancouver Island and graduated from Kwalikum Secondary School in 2010.

"I have always loved cooking. My mom says that she remembers me watching the Food Network instead of cartoons when I was little. For the past few years instead of studying science to be a doctor or reading Shakespeare to major in English, I’ve watched my favourite Chefs on television and read their cook books in hopes of one day being at their level. Food is what I am passionate about, I love watching someone’s reaction as they eat something that they are really enjoying or experiencing a new flavour."

She says that Enrolling in the Culinary program at Vancouver Island University has been the best choice in her life… so far. “I can’t imagine someone being more content than I am when I am getting instruction from one of the many talented Chef instructors at VIU.

Elycia plans to complete her Professional Cook 2 in September and then hopes to start a career where she can travel and experience working in a wide variety of restaurants.

Her life goal is to own a restaurant and to be respected by renowned chefs.

Leanne Port

I was born in Calgary, Alberta and moved to White Rock at the tender age of one. As a child, I loved to bake and spent most of my time in the kitchen. Several years later, things have not changed. My weekends are filled with trying new recipes, buying cookbooks and experimenting with new dishes to feed my family. Before graduating from high school, I travelled to Europe with some of my classmates. While most of my friends were excited about visiting museums and cathedrals, I looked forward to what we would be eating.

After graduation, I went to Kwantlen College in Surrey working towards an English degree and at the same time I was studying business at Corpus Christi at UBC. It was then that I realized I was ignoring my real passion.

Although I love to write, I knew my future was in cooking. I left college and began to work immediately to save up for culinary school. During this time, I got a job working in a deli. I loved learning about the different imported cheeses and cured meats. This past January, I moved to Victoria and began school at Camosun in April. Since the commencement of the program, I have been travelling back to White Rock most weekends to practise cooking in my mother’s kitchen. I have just completed my work experience with Chef Kristian Eligh at the Hawksworth Restaurant in the Georgia Hotel in Vancouver which has reaffirmed my passion for food and cooking.

I can’t wait to complete my Professional cook certification to travel the country, and perhaps the world, so I can gain more knowledge and experience. My long term dream is to start my own catering business but for now I am just looking forward to learning as much as I can about different foods and the many special ways to prepare them.

Matt Lee - October 26th

I was born and grew up in Langford BC, and graduated from Pacific Secondary School in June 2010. I was so anxious to finish school that I decided to complete grade 11 and 12 in the same year which earned me the John Townsend Scholarship Award.

I have always enjoyed cooking and since the age of 4 I spent a lot of time in the kitchen with my Grandmother. Over the years she patiently taught me the basics of cooking and most certainly inspire me to pursue cooking as a trade. I guess my mother had something to do with it as well as she graduated from the Hôtel Restaurant Management Program at Camosun College.

As I am eager to learn the proper techniques, I joined the Professional Cook Program at the Culinary Arts Center of Camosun College in April 2011 and will graduate in December 2011 with my first year apprenticeship. I am also working part time at the Smoken Bones Restaurant in Langford getting great practical training with Chef John Brookes.

I plan to continue my training by joining the Professional Cook 2 in January and ultimately the third year to obtain the Red Seal. My goal is to continue learning and to travel the world to experience other foods and cultures. One day, I will have my own restaurant!

Lee Fairbrother - October 26th | WINNER

Born and raised on Salt Spring Island. Lee spent his childhood tending a large vegetable garden and orchard in the back yard and quickly developed a strong appreciation for quality and locally grown fruits and produce.

Lee takes great value in experiencing other cultures and learning lessons from these experiences: good or bad. During high school Lee had the opportunity to spend several months in New Zealand and a week in Cuba.

Since then, he has continued to broadening his horizons by working in London, Montreal, and Victoria. Though not always in the food industry, He has always found himself pulled back towards food and the kitchen.

"Through my passion for food I've eventually realized my potential to explore a culinary career." Lee is currently enjoying studying at the Culinary Institute at Vancouver Island University. "The chefs are more than helpful and their knowledge and experience is a great asset to have".

Mem Xavier - September 28th | WINNER

I was born and raised in Brazil. My grandmother had a restaurant where I spent much of my childhood. I have always had a passion for food and cooking. Since becoming a dad, making a delicious meal for my boys and wife has motivated me to pursue the Culinary Arts as a career. After 10 years working in the Thrifty Foods produce department, I changed careers and worked in Social Work. Missing food, I started working part time with a local caterer.

During this time I had the culinary epiphany after pairing wine and food at an island winery. I decided my next career move was to join the Culinary Program at VIU. At VIU, the chefs definitely provide me with the tools and knowledge to become a confident cook in whatever path I choose to follow. But better than that, they encourage me to do more things outside the program, such as the Nanaimo Foodshare Harvest Festival and the Bear Mountain Open Chefs Night.

Michael Griffith - September 28th

I was born and raised in Sooke BC, where I have developed a taste for west coast style cooking. While going to school at Edward Milne Community School I worked in the deli department of Village Foods as a prep cook and at the Country Cupboard Restaurant as a line cook.

I am in grade 12 and at the same time, enrolled in the “Accelerated Credit Enrollment Industry Training” program known as ACE-IT. This program allows me to complete my high school requirements while getting the technical training for my first year cook apprenticeship; under the guidance and mentorship of Chef Pia Carroll, formerly from the Sooke Harbour House. I am currently completing my first year apprenticeship training in the Professional Cook program at Camosun College and I look forward to my second year.

January 25th - Open Chef Menu

Menu A

Ahi Tuna And Crab Cannelloni
Avocado Puree
Confit Side Stripe Prawns
Citrus Soya Caviar

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Mushroom Crusted Pork Tenderloin
Olive Oil Rosti
Sage Jus

~

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

~

Tomato Fondue Crusted Sea Bass
Sun Choke And Fennel Risotto
Shellfish Foam

~

Hazelnut Dacquoise
Espresso Mousse
Madeleine Crumble
Vanilla Bean Ice Cream

October 26th - Open Chef Menu

Menu A

Pork Belly & Scallop
Sweet Roasted Carrot Puree
Water Cress Salad
Fennel Crisps

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Beef Tenderloin with Rosemary
& Green Peppercorn Crust
Parsnip Puree
Confit of Vegetables
Crispy Potatoes
Balsamic Veal Jus

~

Caramelized Pear Tart
Almond Crumble
Ice Wine Sorbet
Raspberries

Menu B

Side Stripe Prawn & Seared Ahi Tuna
Coriander & Spring Corn Salad
Avocado Aioli

~

Sous Vide Baby Chicken
Asparagus, Mushrooms & Basil Risotto
Confit of Vegetables
Pancetta Foam

~

Strawberry Tart
White Chocolate Brulee
Rhubarb Sorbet
Red Wine Gastrique

September 28th - Open Chef Menu

Menu A

Lobster soup
Roasted pork belly
Black olive powder
Crispy fingerling potato

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Braised short rib
Pomme puree
Crispy root chips
Red pepper jus

~

Citrus almond cake
Lemon blueberry semi freddo
Black shire cookie
Lavender crumble

Menu B

Wild Mushroom & Seared Scallop soup
Apricot jelly
Sage powder

~

Sous vide pork tenderloin
Wild rice crust
Vanilla yam puree
Roasted fingerling potatoes

~

Okanagan peach crumble
Vanilla bean ice cream
Caramelized white chocolate

Theresa Dickinson - October 26th, 2011

With over 23 years of international hotel experience, a passion for training and developing teams and a love for hospitality, Theresa is the Food and Beverage Manager of the prestigious Fairmont Empress.

Theresa studied hotel and catering management 27 years ago at college in Cambridge, England. She started her journey in hospitality in London as a trainee, working in every department from kitchen, bar, housekeeping, banquets to front office. Theresa has had experience in small country hotels, large airport hotels and luxurious five star resorts in London, California and her homeland of Jamaica.

She worked her way through the ranks to become General Manager of Sandals Resorts in Jamaica, the first female General Manager at 29 years old.

Wherever she works and in whatever capacity, her focus has always been the same, delight the guests and motivate, develop and inspire the teams to do the same. Theresa lives happily in Victoria and has two teenage daughters.

Stewart Mctavish - September 28th, 2011

Stewart Mctavish is an award-winning chef who has been creating culinary masterpieces for over forty years. Most of his career had been spent working in hotels, executive clubs and private golf courses until 2006 when he opened the door to his own business “Stewart's on Harrison Ave Cafe & Catering".

Stewart is a fully Certified Chef de Cuisine, which is the highest professional culinary recognition and accreditation in Canada. In addition to his culinary expertise, Stewart also excels in the art of ice carving and has participated in many events as both a competitor and judge.

WINNER Paul Widz - Camosun College vs. Jordan White - Culinary Institute of Vancouver Island at Vancouver Island University

WINNER Mei Ramos - Culinary Institute of Vancouver Island at Vancouver Island University vs Joon Park - Camosun College

 

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