Toronto chefs go head-to-head in the CRFA Show’s “Iron Chef Accelerated”
TORONTO – We’ve taken away the “mystery ingredient” – and shaved 20 minutes off the clock.
On Sunday, March 2, the CRFA Show and Garland Canada will present the first-ever “Iron Chef Accelerated,” a live culinary event that will challenge two top Toronto chefs to create five gourmet dishes in 40 minutes or less.
Competing chefs will be judged on their ability to produce the highest quality food in the shortest period of time – not the fastest food in the fewest minutes. The chefs are challenged to create menu items that could be served in their own fine restaurants with no difference in taste, quality or presentation, compared to their regular menu items.
In the competition, both chefs will use accelerated cooking equipment from Garland Canada – Merrychef 402s ovens and 2.5 kW induction cookers – and their dishes will be judged using the same high standards used in international cooking exhibitions.
The competition will be judged by chefs from two of Canada’s leading culinary schools – George Brown College and Humber College – and will be hosted by Toronto’s own Kevin Brauch, host of “The Thirsty Traveler” and floor reporter for “Iron Chef America: The Series.”
WHO: Garland Canada Iron Chef: Jason Rosso (Executive Chef, The Boiler House Restaurant, The Distillery Restaurant Group)
Challenger: Jason Bangerter (Executive Chef, Auberge du Pommier, Oliver Bonacini Restaurants)
Judges: Chefs Robert McCann and Anthony Bevan (Humber College) and Chefs John Walker and John Higgins (George Brown)
Moderator: Kevin Brauch
WHAT: Competing chefs will create a five-course meal in 40 minutes or less
WHEN: 4:30 p.m., Sunday, March 2, 2008
WHERE: HostEx/Garland stage, the 2008 CRFA Show (Direct Energy Centre,
Exhibition Place), Toronto
The CRFA Show is a trade-only event owned and operated by the Canadian Restaurant
and Foodservices Association and sponsored by VISA. For more information about the show, visit http://crfa.ca/tradeshows/crfashow.