

Hot Chefs, Cool Jazz VI

Grand entrance to
Hot Chefs, Cool Jazz VI at the Vancouver Convention Centre

Hot Chefs ... but where was the jazz?

Elegant, classy, and mouth-watering are the first three words that
come to mind in describing Hot Chefs, Cool Jazz VI, B.C.’s premier
fundraiser on behalf of the Bocuse d’Or, the world’s most

1
prestigious culinary competition, on Thursday evening, May 13.
With admission tickets at $110 per person, the event helps cover
the costs of the Canadian representative Ryan Stone, Executive
Chef at the West Coast Fishing Club on Haida Gwaii, who, backed
by his team, step onto the global culinary stage at the 2011
biennial competition in Lyon, France.

Held in the new Vancouver Convention Centre, a venue so grand

in size with a massive wall, erected with an enormous stack of
lumber from floor to ceiling, alongside a breathtaking waterfront
view, more than 300 guests mingled among the 30 delightful food
presentation tables and more than 10 wine stations with
suggested pairings. Amongst one of the many tables, we were
greeted by the warm and welcoming Chef Vikram Vij of Vij’s
Restaurant, who
offered us a taste of
his garam masala
Portobello mushroom,
porcini creamy curry.

It was a great
pleasure to meet
Executive Chef David
Wong of Oru
Restaurant at
Fairmont Pacific Rim,
where we shared the

Bocuse d’Or 2009 Canadian

competitor’s philosophy in bringing
together fine ingredients and sensible
food preparation techniques.

2
Chef Norbert Roesch’s heirloom tomato

stuffed with lump crab &

wasabi tobico salad,
fennel, cucumber slaw,
basil oil – Mosaic on
Burrard, Hyatt Regency.

Guests gathered around

the various food and wine
stations, connecting with
the chefs, learning and

tasting delightful featured dishes and wine.

Depicted on the stage screen are photos of Talis Hudda,

Scott Jaeger and Vince
Parkinson, the leaders behind
this grand fundraising
event.

Executive Chef Quang

Dang of Diva at the Met,
Metropolitan Hotel, offers his
Cape Scott halibut cheek
tataki, sweet onion soy
vinaigrette.

3
While the cuisine, the wine, and silent auction were highlights of
the fundraiser, we couldn’t help but wonder about the live
entertainment. The theme of the event, “Hot Chefs, Cool Jazz ...
sublime sounds of live jazz to relax the night away,” was puzzling
in that, while the band played covers of pop and R&B tunes by
such people as Van Morrison and Macy Gray, we didn’t hear a
single jazz number except for a recording of Mose Allison’s “Do
Nothin’ Till You Hear From Me” on the overhead PA during the
break, which led us to pause for a moment, and ponder over the
use of the term “cool jazz.” We agree that the chefs were hot, but
the jazz was naught.

Article and Photos by Gary Barclay and Maria Ho

 