Feeding People - The Tomato

Hot chefs, cool bEATS: better every year

Imagine over 15 food and drink stations by an eclectic group of Edmonton chefs—to music. That is Hot Chefs, Cool bEATS, a fundraiser for the High School Culinary Challenge happening May 2 at the Mosaic Centre.

Chef Peter Keith, chair of the Canadian Culinary Fund and the Culinary Challenge is head of a volunteer group putting it together. “It’s going to be vibrant,” he says. “Every floor will have a different theme based on a genre of music. In the parking lot we will have blues and rock n’ roll with food trucks and barbecue. The main party area will be hip hop with DJ’s. Up on the terrace there will be jazz-themed pizza improv with an outdoor pizza oven.”

Chef Kelsey Johnson’s chicken

The dynamic event has a serious purpose—to raise money for full ride scholarships for up to eight high school students from the High School Challenge for the cook apprenticeship program at NAIT.

Simon Smotkowicz (Team Canada, Culinary Olympics, retired), started the Challenge in partnership with Edmonton Public Schools and NAIT in 2008. The program identifies talented cooks in high school and helps them find the early mentorship and training they need to be successful.

“There is a big debate in the chef world right now,” says Peter. “Do chefs have to go to culinary school anymore? They can learn different techniques off Tik Tok and YouTube. But, learning theory and classic technique is always going to benefit a cook, and the last thing we want is for there to be a financial burden.

El Mero Mero tacos

“The scholarships cover tuition, knives, books and uniforms. It also provides job placements at some of the best kitchens in town. We have relationships with all top chefs, those are the jobs where students can learn the most.”

Alberta Pork, Alberta Chicken and the Alberta Pulse Growers are sponsors—expect tasty pork, chicken and bean dishes.

What are the various chefs serving? We don’t have the entire menu quite yet, but Peter Zukiwsky from Pitt County BBQ is plating “a nice, elevated version of our signature dish, pulled pork.”

Winnie Chen, exec chef/co-owner of Fu’s Repair Shop looks at Hot Chefs as a way to increase knowledge. “I like to use events as a reward, or incentive for our cooks. We come up with a dish that inspires or aligns with the cooking style or heritage of the cook, so they can learn and practice exploring that part of themselves from a culinary point of view.”

A sandwich from Drift Food Truck

Serge Belair, exec chef at the Edmonton Convention Centre, loves how it brings chefs together. “It’s a great collaboration for a good cause. We always get together before to brainstorm ideas and to make sure we deliver the best possible experience to our guests,” says Serge. “I want my passion to come through—to show my heart and soul in my dish. So make sure you come see me!”

Don’t miss Hot Chefs Cool bEATS, Thursday, May 2, at the PriMed Mosaic Centre. Tickets are $125/p+ (includes all food and drink) edmontonchefs.ca.

Mary Bailey is the editor of The Tomato food & drink.

Below: chefs from 16 participating restaurants, not pictured: Paul Shufelt.