In the photo: Above: Robert Lockwood is presented with the first place trophy of a Rosenthal crystal vase by Chef Donald Gyurkovits. Below: Lockwood's winning appetiser plate.
2007 RISING STAR BLACK BOX COMPETITION
*** TO SEE PHOTOS FOR THIS EVENT CLICK HERE ***
Knives flashed, blenders roared, oven doors went a-thumping – even the “mise� was supremely challenged to stay “en place�, as twelve youthful contestants hurled a whirlwind of energy towards a coveted prize – the crystal Rosenthal trophy that would be awarded to the winner of the Rising Star Black Box Competition.
This was the 12th time around for the event which is sponsored each year by the Art Institute of Vancouver – Dubrulle Culinary Arts. It’s become a major event for the school and a chance for talented junior chefs with competitive spirit to show off their stuff and remind the Feenies, Hawksworths and Clarks out there that the next generation is coming up fast behind them.
While instructors from the Arts Institute graded the contestants on such technical aspects as efficiency, neatness, proper technique and adherence to food safety rules, the finished plates were being scooted off to an adjoining room for analysis by a guest panel of judges. This year the team consisted of an esteemed group of Executive Chefs, including Margaret Chisholm (Culinary Capers), Donald Gyurkovits (BC Chefs’ Association), Andrew Court (Sheraton Vancouver Wall Centre), Lee Parsons (The Wedgewood Hotel), and Romy Prasad (Savory Coast) -- plus a ringer in the form of one food journalist type (Rhonda May, Editor of CityFood Magazine).
The judges were instructed to give points for creativity, presentation, taste, “done-ness�, and technical ability. However it may have been the “use of the ingredients� category that impressed judges most. As in traditional black box fashion, each competitor had been given a mystery box of ingredients with which to conjure up one appetizer and one entrée dish. However this year’s collection of ingredients was more disparate than usual: pork loin, pork belly, calamari, yellowfin tuna, quail, patty pan squash, striped baby beets, brown tomatoes, purple potatoes, cipollini onions and popcorn sprouts.
As Chef Margaret Chisholm pointed out.
“If I had seen that combo in the competitions I entered when I was starting out, I think my heart would have fallen right to my knees
Well, it could have been worse. As one of the event organizers told the judges.
“At first we thought we would give each box an entire octopus, but when they turned out to be 4 lbs each, we decided that maybe a tentacle would do.�
As it was, butter must have been the universal translator. In the cooking process, the 12 chefs went through a lavish 24 lbs of it.
Eventually all numbers were tallied and the winners were announced.
Gold: (Contestant number 11) : Robert Lockwood, Fairmont Hotel Vancouver
Silver: (Contestant number 6) William Beere, Sheraton Vancouver Wall Centre
Bronze: (Contestant number 7) Anna Yeh, Fairmont Vancouver Airport Hotel
Robert Lockwood’s winning plates consisted of: Tuna and Crispy Calamari with Garden Squid Salad, and Pork Loin wrapped in Pork Belly. (Read Lockwood’s bio below.)
After presentation and photos, the winners joined their fellow contestants, work colleagues, coaches, families and other guests from the restaurant industry. Off in one corner of the room we spotted Chef Karen Gin (a mentor to the evening’s winner) who had received a Rising Star herself for a Black Box competition we judged eight years ago. (And no, that didn’t make us feel very ancient at all.) While in another, giving an eagle eye to the display table of finished entries, we noticed long time Team Canada coach Chef Bruno Marti, looking like he was maybe doing a little talent scouting.
And Marti’s presence would make sense. After all, a lot of people can cook well. It’s having nerves of steel under pressure and an ability to improvise on a dime that makes a future champion.
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Competitor: Robert Lockwood
Hometown: Delta
Robert began his culinary career in 2004 after graduating at the top of his class in the Culinary Program at Vancouver Community College. He began his apprenticeship at Diva at the Met under Executive Chef Ramon Henry, where he met and became close friends with his current mentor, Karen Gin. Always willing to take on new challenges, Robert has competed in many cooking competitions including: the Kelowna Grand Culinary Cold Salon where he was awarded the Silver Medal in the “6 Appetizer� Category, the B.C. Place Culinary Cold Salon where he was awarded the Gold Medal in the “4 Main Course� Category, and the 2007 Knorr Competition where he was awarded the Gold Medal.
