2016 Competition Winners:
1st ($2,000) – Devon Latte, Notkin’s Montreal, Quebec
2nd ($500) – Chris Lawson, Olde Dublin Pub Charlottetown, PEI
3rd ($250) – Sarah Stewart, Juniper Vancouver, BC
- Open to any chef and/or cook that is currently working in a restaurant, hotel, resort and/or food service
- Must hold a Red Seal Certification or equivalent or be actively working as a Chef or Sous Chef
- Must be 18 years or older
- Registration based on first come; first serve
- Competition will take place on main festival stage
- The 1st place winner of the 2015 International Shellfish Chowder Championship and 2016 PEI Potato Chowder Championship receive an automatic bye into the 2016 Canada’s Smartest Kitchen International Chowder Championship
Registration is now Full!
- Must supply recipes at the time of registration. The PEI International Shellfish Festival reserved the right to use the Winning recipe in festival promotional activities and will acknowledge chefs accordingly. Recipes must be supplied by August 1, 2016.
- All participants must arrive to the Festival tent and check in at the Competition trailer at least one hour prior to the competition. Please allow enough time to reheat your chowder so that it is ready at start time
- Registration must be received by July 15, 2016.
What is provided?
- A cooking surface to reheat your chowder
- Cups and spoons for sampling to the public
- A soup bowl to serve the judges
- Transportation to the Culinary Institute Kitchen will be provided.
- Culinary Institute Kitchen open 8am-11am.
- Ingredients will be provided based on recipe supplied in advance. At desecration of the organizing committee. If ingredients are not accessible or accepted, you will be notified to re-supply your recipe. All recipes must be submitted by August 22nd to ensure ingredients are provided.
What to bring?
- Competitors are allowed to utilize their own equipment during preparation
- Participants may supplement their ingredients provided with their own signature ingredients (excluding seafoods and shellfish) at their own discretion and expense.
- Assistants to help set up and serve are welcome
Must be presentable keeping with the occasion and representing themselves, the province, and any sponsoring organization to the best advantage
Proper practices to ensure food safety in the preparation, storage and transportation of your chowder must be observed.
- Five to seven (5 – 7) litres of chowder must be prepared in advance and ready to reheat on the spot for judging and sampling
- Final ingredients may be added on site
- Must contain either PEI Mussels and/or Oysters along with any other shellfish or seafood from Prince Edward Island listed below
- The main protein component or the registrant’s chowder must contain ONLY Prince Edward Island shellfish and seafood from the following list: Prince Edward Island flounder, haddock, cod, hake, bar clams, soft shell clams, oysters, cultivated mussels, quahogs, lobster, scallops, halibut, salmon, rock crab and snow crab. No other seafood or shellfish protein components are permitted. This includes items such as canned or bottles clam broth.
- Must be a traditional cream-based chowder and feature Canadian dairy products from Canadian cows.
- Potatoes must be Prince Edward Island Potatoes
- Presentation materials and/or products (i.e. Garnishes, etc.) are permitted (see scoring for points on presentation)
- There will be at least 3 judges including a head judge
- Each judge shall gave considerable experience and/or knowledge or food preparation and service
- Must prepare a minimum of 5 judging plates including any garnish.
Each competitor in the Canada’s Smartest Kitchen International Chowder Championship will be judged on the following criteria:
- Flavour /20
- Consistency /10
- Appearance /10
- Overall Appeal /10
- Total Score: 50 points
Each judge will score the competitors chowder based on the above criteria
The scores will be tallied by the Head Judge and the chowder with the highest total score will be announced by the Master of Ceremonies as the winner of the Canada’s Smartest Kitchen International Chowder Championship on Sunday September 18 2016 at 4:20pm.
- 1st Place: $2000
- 2nd Place: $500
- 3rd Place: $250
- Right to use the 2016 Canada’s Smartest Kitchen International Chowder Seal for promotional purposes until September 2016.
- The winner will be profiled on www.peishellfish.com including a link to the winner’s restaurant or catering service website.
- Winner’s picture and name will be used for promotion in 2016 marketing materials and festival brochure under the direction of the Festival Marketing Team.
Canada’s Smartest Kitchen International Chowder Championship Winners
2015 Title Champions
1st – Gordon Bailey, Red River College – $2,000
2nd – Dwayne MacLeod, The Gahan Halifax – $500
3rd- Anti Lepik, AS Tallink Grupp Estonia – $250
Some of the top chefs in North America and around the World will hit the main stage to compete for the title of Canada’s Smartest Kitchen International Chowder Champion and a $2,000 cash prize!
2014 Title Champions
2nd Place $500 – Paul Peters, Qikiqtani Nunuvet
3rd Place $250- Matti Jamsen, G.W. Sundams and Sundams Krog, Helsinki Finland
Photographed by Sandpiper Studios.
For more information please call 1 866 955 2003 or email us firstname.lastname@example.org
A Special thanks to the Culinary Institute of Canada for co-ordinating the International Chowder Competition.