Cook your favourite dishes and win prizes back home
As Part of
Cook your favourite dishes and win prizes back home
*Winning Voter will be selected by lucky draw.
Sign up takes less than 3 minutes. Join us in these exciting rounds of virtual competition and in-person demonstration.
Frederick founded the Richmond Hill Culinary Arts Centre with the aim of promoting culinary arts for cooking enthusiast at all levels.
He began his culinary journey in baking and pastry back in Singapore and later on his interest started to lean towards cooking. He then made the pilgrimage to Italy and started to acquire not only the cooking techniques but also the passion for fine cuisine. Over the years, he has represented Canada in various international culinary events and competitions, notably, the Culinary Olympics and Expo Gast Culinary World Cup, Hotel Asia, and sanctioned competitions in the USA. He is currently the team coach for the Trillium Culinary Team and participates as an International Culinary Judge.
Ramesh is the Professor for the Hospitality Program in School of Hospitality and Tourism. He has a Degree in Culinary Operations, Diploma in Hospitality and Tourism Management, Certified Nutrition Manager, Certified Wedding Planner, Diploma in Food Service and Nutrition Management, and have been in the Hospitality industry for 35 years and been teaching for 11 years at Seneca.
Before he joined Seneca, he worked in the Hospitality Industry for major hotel chain companies around the world. Teaching hospitality program with global culinary and food and beverage perspective is his vision.
William graduated from University of Guelph Hospitality Management program many moons ago. He has been a Kelsey’s franchisee for 25 years and currently have 3 locations. Kelsey’s Woodbine, Montana’s Brandon MB and Swiss Chalet/Harvey’s in Brandon MB. Sales of 7.5 million and employed approximately 150 staff and 10 full-time managers pre Covid. He has worked in Markham for 25 years and has been involved in local baseball leagues. He has also sponsored numerous teams and events in the community.
Personally, he lives in Newmarket, married with a 12-year-old son Ashton. He also has 2 BBQs and a Oklahoma Joe split log smoker at home that are close to his heart. He enjoys sunny days on the deck BBQing all year long. He hasn't met many foods he does not enjoy and looks forward to the event.
Baron Hau is the founding chef Instructor of Gusta Cooking Studio. He is classically French trained in cuisine and pastry from the renowned Le Cordon Bleu before he paved his path under the guidance of chefs coming from Michelin star restaurants and MOFs. A pastry lover himself, Baron’s culinary training also empowers him in the realm of gustatory and olfactory explorations beyond ordinary sweetness.
Attending trade shows every year to keep global trends abreast, he also strives to bring in the newest concepts, tools, and ingredients to create and let create tasteful results. He believes that connecting people's love of food will make the world a better place.
Sosan Hua is a Registered Dietitian (RD), Certified Diabetes Educator (CDE), founder of Simply Sosan and a proud mother of 2 little girls. She has over 17 years of experience working as a private dietitian and has recently taken on an additional role as a director of training for a global weight loss program. A trusted nutrition expert, Sosan has been featured in different media in print, TV interview and weekly radio segment on A1 radio. Through her passion and devotion to disease prevention and integrative health, Sosan has created many online programs to serve clients on a global scale. Most recently, she also launched the Simply Wellness Inner Circle Program, a private membership program with members from around the world to inspire them to reclaim their own health through daily mindful habits.
Markham Carnival is an annual event co-hosted by Markham Wesley Centre and Markham Peoples Community Church, featuring a variety of activities. This year's event will be on August 28th - 29th, 2021. For more info, visit the website.
The deadline for submiting the video is July 31, 2021
Your dish should be a main course that uses two or more food ingredients available at a typical supermarket. One of the ingredients must be a main source of protein, and another must be a vegetable or a fruit.
A main course is defined as sufficient in portion and distribution of ingredient components for it to be the primary dish of a multi-course meal or the only dish of a meal.
It should be a 3 minutes video demonstrating the process of food preparation, the cooking process and final presentation of the dish. It should capture the preparation and cooking process in wide shot, while the Chef and assistant, if any, must be in the shot all the time.
