Vancouver Island Culinary Competition The first-ever Vancouver Island Culinary Challenge took place on April 25 at Vancouver Island University, bringing together chefs from across the Island for a fast-paced and highly competitive event. Featuring both Student and Open divisions, competitors were challenged to create a halibut entrée in just two hours, incorporating a selection of mystery ingredients revealed moments before the clock started. Each chef presented two identical plates—one for tasting and one for visual judging—putting both their technical skills and creativity on full display. The level of talent was exceptional across the board. Student Division Results Gold – Ved Van Hees (VIU) Silver – Sean Silberer (VIU) Bronze – Ashleigh Hughes (NIC) Open Division Results Gold – Simon Martin (VIU) Silver – Ian Blom (The Old Firehouse Wine Bar) Bronze – James Farrell (Kingfisher Resort) A big thank you to our judges—Debbie Shore, Xavier Bauby, and Lesley Stav, for their time, expertise, and thoughtful feedback. Special recognition goes to Buddy Wolfe at VIU for organizing and hosting this inaugural event, helping to showcase the depth of culinary talent on Vancouver Island. We also extend our sincere thanks to our sponsors and partners for their support: North Vancouver Island Culinary Association, Aero Trading, Wes Erikson, Natural Pastures Cheese Company, Forest for Dinner, Island Chefs Collaborative, Russell Hendrix, Gordon Food Service, Fanny Bay Oysters, North Island College, Vancouver Island University, and Canadian Culinary Federation. This inaugural competition marks an exciting step forward in building a strong, connected culinary community on Vancouver Island. We look forward to growing this event in the years to come. 🍽️ Food Podcast • 🎙️ Culinary Podcast • 🌱 Farm to Table • 👨‍🍳 Chef Interviews • 🇨🇦 Local Food Culture