Cornucopia black box challenge If you can whip up a masterpiece meal in a moment and you are an apprentice chef currently working in Whistler then you may want to seriously think about joining in the Cornucopia Culinary Grand Prix Chef Competition. It is called "black box," not for it’s indestructible qualities but because the ingredients will be a surprise to the contestants until they are unveiled. Held during the opening gala reception Crush! on Friday, Nov. 13 the competition has two categories, Apprentices/Appetiser Plates and Chefs/Main Course. There is space for five contestants in each. Executive chef of the Chateau Whistler, Glenn Monk will be choosing the ingredients and will assemble a "cornucopia" of ingredients to be available to all contestants. You are advised that there will be a wide variety of produce and products befitting the bounty of this region. Each contestant will have 45 minutes to create and present their chosen product and judging will be performed by a panel of five industry representatives. The judging will take place on taste, presentation, and HeartSmart suitability (10 grams of fat in the appetiser and 25 in the entrée plates). Workstations will be located in the Macdonald Ballroom at the Chateau Whistler and will feature interaction between the contestants, judges, MC and the public. Each workstation will have a surface cooking capacity only as well as an assortment of smallwares and cooking utensils. Winners will receive a night’s accommodation at the Waterfront Hotel in Vancouver. However, everyone taking part can rest assured they are promoting healthy eating as well as donating time and energy towards the Heart and Stroke Foundation, which is the beneficiary charity of the event. Contact the WRA at 938-5758.
