BC’s Top Chefs is a popular show feature at this year’s BC Foodservice Expo. Watch live as chefs of all levels compete for the title of BC Chef of the Year. Students, apprentices and teams will challenge the main ingredient and present their dish to a panel of respected culinary professionals.
One of the judges has agreed to share recommendations with the competitors and individuals interested in the foodservice industry.
Thomas Dietzel is the founder of Dietzel International, an international executive search firm specializing in the placement of high caliber hospitality industry professionals and executives. His executive and culinary experience stems from 20 years of working with leading companies such as Hilton, Princess Resorts, and Canadian Pacific. He is an active participant in hospitality events and competitions.
Q -You've operated restaurants, hotels and resorts, so what's the secret to your success?
A - To constantly remain enthusiastic in the field, treat your staff as well as you treat customers and, for your customers, stay consistent in quality and service.
Q -What kind of advice would you give the participants of the competition?
A - Practice, practice, practice. Cook what you are comfortable cooking and design a dish that you know you will do well. Do not over complicate your dish. Sometimes simplicity makes a dish, if all ingredients are well prepared and balanced - harmonizing flavours (not overpowering) and the portion size for protein, vegetables and starch are well-balanced. Work very clean and well composed in the kitchen. Work safe and do not waste or throw away food. You will be judged on these aspects as well. Ask the judges questions for feedback after your competition to learn for future competitions.
Q -Any noteworthy tips when handling the themed ingredient (i.e. high school: pork steak; post secondary: tuna; apprentice: ovo-lacto vegetarian; teams: kangaroo, duck, ricotta)
A - Cleanliness! Do not undercook the protein. I am always amazed how many times competitors severely undercook their protein - pork, duck or lamb presented ”blue”, not even rare, and still cold in the middle. Also in your dish, let the themed main ingredient be dominant in taste and presentation. Make sure your serving plate is pre-warmed when serving a hot dish.
Q -What is the best part of your job/the industry?
A - People, food, travelling.
Q -What are the challenges that you had to overcome to stay on top of the industry?
A - Find ways to save on operational costs without compromising quality and service.
Q -Three tips to be successful in the industry.
A - Keep current with trends in the industry. Keep your enthusiasm and passion for the culinary arts alive. Surround yourself with good people and be good to your people - find a mentor and be a mentor!
Don't miss out - register for the BC Foodservice Expo today www.bcfoodexpo.ca
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