The annual Garland Competition at the Restaurants Canada Show brings together the best of Canada’s up-and-coming culinary talent. From the many entrants, 12 chefs were selected, and this year, the finalists were tasked with creating a dish that demonstrates how to “Feed the Recovery.” Dishes were designed with the present and future state of the industry in mind including solutions for takeout, a dish that can travel long distances, a dish that could be frozen and reheated, fine dining home solution or a health-focused nutrient dense option. Dairy Farmers of Ontario and Savour Ontario were proud sponsors of this year’s event.
Chef Daniel Kim is a fierce competitor and rising star in Vancouver’s culinary scene. As the winner of this year’s Garland competition, Kim showcased his creativity and technical skills with his, “Roasted Canadian Chicken Breast Stuffed with Breadcrumbs, Butter, Fresh Herbs, Lemon and Black Pepper, Black Kale and Red Quinoa Fricassee, Variations of Cauliflower, Ontario Taleggio Mustard Cream Sauce” recipe.
Participating in competitions with the award-winning team at the Boulevard Kitchen & Oyster Bar, along with winning the annual Hawksworth Young Chef Scholarship in 2018, Kim knew how to prepare, “I looked at the ingredients in the black box and knew immediately that I wanted to use chicken as the main protein since it’s accessible and by leaving the bone-in, easily transported for takeout. The rest of the dish was balanced by seasonality and what was available locally. I also wanted to use as much of the ingredients from top to tail as I could, to minimize food waste and maximize as much of the product as you can.”
From the comfort of his cozy home kitchen, Kim walked the judges through the process of cooking and plating his recipe. With his wife at the helm of one camera and a laptop covering another angle, Kim effortlessly guided judges through his recipe and he finished plating his dish just as the timer went off. “I practiced the dish maybe 4-5 times, making sure that I wasn’t wasting time and that I was utilizing every second of time I was given.” “My wife has eaten a lot of chicken,” jokes Kim. Bringing the dish together was the Ontario Taleggio Mustard Cream Sauce, “The acidity of the mustard cuts some of the richness of the cream sauce, but in a way that balances the dish – it’s a versatile sauce that you can also use in other dishes.”
While the virtual competition was a shift in energy from past competitions, Kim’s enthusiasm and humour never waned through his time on the clock. When asked about the temperature when broiling his chicken, Kim’s reply was simply, “I don’t know – it’s an older oven in the apartment. I just turned the knob to broil and keep an eye on it.” Proving that you don’t need a fancy kitchen to create delicious and inspired meals.
When asked about who inspires him in the kitchen, Kim’s answer was simple, “The people I work with – the cooks, chefs and staff at the restaurant. We’re all here for the right reason – to provide the best hospitality and experience we can.”
Congratulations to Chef Daniel Kim on winning this year’s Garland competition. Chef Kim’s recipe can be viewed here.
Click here to view his award-winning “Roasted Canadian Chicken Stuffed Breast with Ontario Taleggio Mustard Cream Sauce recipe”.