Media Release

October 15, 2009

Banff Centre chef wins gold at the Global Chefs Challenge Semi-Finals

Chris Thomson, executive sous-chef at The Banff Centre is the gold medal winner of the Global Chefs Challenge semi-final which took place on September 25 and 26, 2009 in Sao Paolo, Brazil. The event staged by the World Association of Chefs Societies is part of a series of competitions leading up to the Global Chefs Challenge finals to be held in Chile in January, 2010. Having won the Canadian title in May, Thomson represented Canada at this semi-final. He will now represent the Americas at the global finals.

This type of culinary competition is intense. Prepare four courses for 12 people in five hours, from scratch. It sounds like a challenge from the Amazing Race. Now keep in mind that competitors will not only be assessed on flavour, ingenuity and presentation of their dishes, judges will be in the kitchen to evaluate cleanliness, sanitation, work habits, professional preparation, supervision of the apprentice, timing and proper use of the ingredients.

The competition kitchen was bustling with excitement as spectators and media followed the action. When Thomson arrived at his cooking station he discovered that there was no temperature control for the oven. He made a last minute decision not to use the oven as originally planned and instead used the sous-vide cooking technique where food is placed in a watertight bag and is cooked in a temperature controlled circulating water bath. This handy cooking tool was one of the few items Thomson had brought with him from Canada. Fortunately Thomson is quite proficient with this style of cooking and he was able to make the adjustments quickly to his menu preparation.

The ingredients list had been supplied to competitors a month prior to the competition. Thomson with the support of the culinary team at The Banff Centre began to plan the menu and rehearse preparing the dishes. Thomson’s gold medal menu featured such fares as citrus candied salmon with shrimp escabeche, duck chorizo, fresh corn and goat cheese gnocchi, shiitake-stuffed chicken and a tropical-inspired dessert creation with coconut, Brazil nuts, mango, banana, passion fruit and chocolate.

At the end of the long day of competition Thomson did not think he had won fearing that his second course had been “a disaster”. He was delighted to win the gold medal.

Thomson was capably assisted by apprentice chef Myles Fedun of Edmonton, the 2009 Skills Canada provincial winner in Culinary Arts. Two weeks prior to leaving for Brazil Fedun came to The Banff Centre to train with Thomson in preparation for the competition.

For Thomson this type of competition is a learning experience and an opportunity to network with other culinary professionals. Thomson credits his success to the overwhelming support he has received from The Banff Centre community and the mentoring generously provided to him by some of Canada’s top chefs.

Thomson received his Certified Chef de Cuisine (CCC) designation in 2004. He is currently executive sous-chef at The Banff Centre, the only dining venue in Canada to have four CCC chefs on staff. The Banff Centre is a globally respected arts, culture, and educational institution and conference facility. Focusing on creative development in the arts, sciences, business and the environment, the Centre provides multidisciplinary programs and resources that enable talents individuals to transform their lives, their careers and their communities.

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