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Thrilling entertainment and adventure, action-packed drama and mouthwatering meals are filling Food Network Canada’s fall schedule with 25 new series and seasons beginning August 27th.

Food Network is bringing viewers three brand-new, behind-the-scenes series sure to entertain. In Food Factory, discover the ingredients, techniques and manufacturing processes that go into some of our favourite treats.

Meat Men takes viewers into the chaotic world of a family-run butchering business and SugarStars follows the zany antics of four friends-turned-business partners of Toronto’s Petite & Sweet event and lifestyle boutique. Continue reading »

Following 12 weeks of grueling challenges and heated kitchen battles, Toronto-based Chef Carl Heinrich (formerly of Marben) is the winner of the second season of Top Chef Canada.

Monday night’s season finale on Food Network Canada saw the native of Sooke, BC, claim top honours in the ultimate test of skill and creativity by defeating 15 of Canada’s brightest culinary talents.

Heinrich receives the grand prize of $100,000 courtesy of SpongeTowels and a GE Monogram Kitchen valued at over $30,000, in addition to claiming the sought-after title of Canada’s Top Chef.

Heinrich competed against Toronto’s Chef David Chrystian (Victor Restaurant), Ottawa’s Chef Jonathan Korecki (Sidedoor Contemporary Kitchen and Bar) and Vancouver’s Chef Trevor Bird (newly-opened Fable) in a surprise final challenge that saw three previously eliminated competitors given the chance to cook themselves back into the finale.

Chrystian won his way back into the competition, joining Heinrich, Korecki and Bird in a final challenge in front of special guest judge and renowned master of contemporary Indian cuisine, Chef Vikram Vij (Vij’s Restaurant in Vancouver).

“Winning Top Chef Canada is a dream come true,” says Carl Heinrich, Top Chef Canada season two winner. “Being a part of this competition has been one of the most challenging and rewarding experiences in my life. It’s an honour to have my passion and commitment for food rewarded in this way and to be included in such an elite group of chefs. Big thanks to everyone who has supported me in my journey.”

Heinrich most recently served as Executive Chef at Marben, before leaving in February 2012 to work on his soon-to-open restaurant in downtown Toronto. After completing his studies at Stratford Chef School in Stratford, Ontario, Heinrich went on to train under some of the world’s most renowned chefs including Daniel Boulud and Alain Ducasse.

Carl Heinrich will be available for media interviews on Tuesday, June 5th.

Viewers who missed the season finale of Top Chef Canada can tune in to see it again on Tuesday, June 5 at 4pm ET/1pm PT on Food Network Canada or log onto topchefcanada.ca to watch it online. Stay tuned in the coming months for more information about the third season of Top Chef Canada.

Following a grueling twelve weeks of intense challenges, fierce rivalries, and a range of emotions, there are just three competitors left standing in Canada’s premier culinary competition – but only one chef will prove to be a cut above the rest.

Top Chef Canada’s winning chef takes home the grand prize of $100,000 sponsored by SpongeTowels®, a GE Monogram kitchen worth $30,000 and the coveted title of Canada’s Top Chef.

Canada’s second Top Chef will be crowned in the special 90-minute season finale airing Monday, June 4th at 10pm ET/PT on Food Network Canada.

The final three competitors cooked their way into the last challenge, outperforming 13 of the country’s finest chefs along the way. Vancouver’s Trevor Bird (newly opened Fable), Toronto’s Carl Heinrich (formerly Marben), and Ottawa’s Jonathan Korecki (Sidedoor Contemporary Kitchen and Bar) are ready to take their places one last time in the Top Chef Canada GE Monogram Kitchen.

Since day one, the three finalists have earned their way to the final competition by presenting the best dishes in many of the challenges. Combined, they walk away with six Quickfire wins and five Elimination Challenge victories, along with over $20,000 in cash and prizes. But the slate is wiped clean as the three finalists go head-to-head in a gripping final challenge, joined by guest judge and critically acclaimed chef Vikram Vij. With the help of some familiar faces, the chefs put their best dishes on the line with one prize in clear sight – the title of Canada’s Top Chef.

Catch the exciting, 90-minute season finale of Top Chef Canada on Monday, June 4th at 10 pm ET/PT on Food Network Canada, with an encore presentation Friday, June 8th at 11 pm ET/PT.

To keep tabs on what Canadians are saying about Top Chef Canada, check out the official Top Chef Canada page on Facebook at www.facebook.com/topchefcanada or follow @TopChefCanada on Twitter.

Last night on Top Chef Canada season 2, episode 12:

It’s down to the final four, and this Quickfire Challenge should be easy as pie when the chefs are asked to create one sweet and one savoury pie for co-owners of Petite Thuet, Chef Marc Thuet and his restaurateur wife and business partner Biana Zorich.

David and Jonathan have the least success with their crusty creations, while Carl and Trevor offer the tastiest slices. Carl creates the most impressive dishes by showcasing originality, creativity and seasonality with his sweet peach and blueberry pie and his savoury cheddar, ham and chanterelle quiche with duck fat pastry. Continue reading »

Last night on Top Chef Canada season 2, episode 11:

Juno-award winning singer-songwriter Keshia Chante joins as guest judge for a Quickfire Challenge that allows the chefs to get Krafty.

The chefs are asked to think outside the box to create two dishes using Kraft Dinner – one dish should be a refined version of the low-budget staple, and the other should be a new take on this homestyle classic.

Trevor and Jonathan’s KD creations fail to hit a high note, while Xavier and David prove they can take KD to the next level.

David’s creativity pays off with his everyday grilled mac n’ cheese sandwich with asparagus relish and his refined bacon-wrapped Kraft Dinner with seared scallop.

In the Elimination Challenge, the chefs are tasked with preparing a six-course traditional Italian Feast at Chef McEwan’s Italian-style restaurant, Fabbrica.

Each chef receives an individual course, and the team as a whole is responsible for creating the antipasti course. Renowned chef, restauranteur and cookbook author, Lidia Bastianich joins as guest judge, along with special guest tasters, actor Carlo Rota (Little Mosque on the Prairie), TV personality Rick Campanelli (ET Canada) and Chefs Lorenzo Loseto (George Restaurant) and Franco Stalteri (Charlie’s Burger).

Jonathan and David showcase the best in Italian cuisine and Jonathan takes first prize with his zuppa course, a deconstructed stracciatella with poached egg and parmesan in charred tomato chicken broth.

Xavier, Carl and Trevor have the bottom dishes, and the remaining chefs say ‘arrivederci’ to Xavier as a result of his primi dish, a braised veal breast with pappardelle, aged pecorino and sautéed radicchio.

Shaw Media is thrilled to announce today the renewal of its number one Food Network Canada series, Top Chef Canada.  

Since the launch of season one in April, 2011, the Canadian adaptation of the international smash hit has consistently been Food Network’s top ranked series.

 A national casting call for Canada’s next Top Chef has begun, with applications available at www.topchefcanada.ca. The deadline for submitting applications is June 19, 2012. 

The country’s best and brightest up-and-coming culinary stars, aged 19 years and older, are encouraged to visit www.topchefcanada.ca to download the application form.  In addition to the online form, applicants must create a short video of themselves in action, showing off their cooking ability and on-camera personality. Casting is currently open and runs until June 19, 2012.

Staying true to the original show format, Top Chef Canada challenges competitors’ culinary skills to see who can cut it as Canada’s Top Chef, taking home the grand prize including $100,000.  The intensity builds each week as the competitors vie for their shot at stardom and avoid elimination.  Shaw Media will continue to work with Canadian production powerhouse, Insight Productions, for the third season, which will premiere in 2013 exclusively on Food Network Canada. 

For those who may need to catch up on the current season of Top Chef Canada, tune in on May 21st to a Victoria Day Top Chef Canada Marathon of the first 10 episodes back-to-back starting at 12pm ET followed by the premiere of episode 11 at 10pm ET/PT.  Viewers can continue watching the second season of Top Chef Canada on Food Network Canada Mondays at 10 pm ET PT.  Canada’s second Top Chef will be crowned in the special 90-minute season finale airing Monday, June 4th at 10pm ET/PT on Food Network Canada.

Source:  BBM Canada PPM, 8/27/09 to present

Last night on Top Chef Canada season 2, episode 10:

Canada’s inaugural Top Chef Canada, season 1 winner Dale MacKay, joins as guest judge for a Quickfire Challenge that is young at heart.

The chefs must create a children’s dish using ingredients that aren’t all that kid friendly, including liver, radishes, rabbit and squid.

Chef MacKay’s son Ayden assists the judges as guest taster in a challenge that could use his expertise. Xavier and Jonathan struggle to find their inner child, while Carl and Trevor prove they are young at heart by creating dishes that are both delicious and nutritious.

Trevor’s deep-fried calamari rings and brussels sprouts coleslaw is chosen as the most kid-friendly dish.

Internationally acclaimed chef, restaurateur and winner of Top Chef Masters, Chef Marcus Samuelsson, joins as guest judge in an Elimination Challenge where the chefs leave their souls on their plates.

The chefs work together to create a six-course tasting menu where each competitor must prepare a course straight from the heart.

David, Jonathan and Xavier tell the best stories with their dishes, and David comes out on top with his grilled flank steak, cabbage roll with crème fraîche croquette and beet horseradish roulade.

Trista, Trevor and Carl create the least soulful dishes, and Trista is asked to pack her knives and go as a result of her dumplings in broth, poached chicken thigh with curried carrot purée and fried chicken. 

What happens when you send 12 chefs on a 40-day, ten-country, ambitious culinary competition of a lifetime?  

Find out in Around The World in 80 Plates, the brand new larger-than-life, globe-trotting food competition series premiering June 11th at 10pm ET/PT on Food Network Canada.  

The new series, hosted by celebrity chef and cookbook author Curtis Stone (@Curtis_Stone) (Top Chef Masters) and the first and only female Iron Chef,Cat Cora(@catcora), pits 12 chefs against each other in an intense and high-stakes gastronomic race around the world.

The global food fight touches down in Argentina, China, England, France, Italy, Morocco, Spain, Thailand, Uruguay and the United States where the chefs must learn the local customs, cultures and cuisines as they battle it out in cooking challenges that test their skills and determination.  

Each episode throws two challenges their way. In ‘The Course,’ the chefs race around each city in a high pressure scavenger hunt for the ‘exceptional ingredient,’ which they can use in the elimination round.  

Teams then face off in ‘The Takeover,’ where they not only recreate, but reinvent the menus for world-renowned restaurants and their demanding owners.  The team that loses ‘The Takeover’ must ultimately self-eliminate its weakest link and send them home.

Helping the contestants along in each episode as local ‘Food Ambassadors’ are Wolfgang Puck, José Andrés, Nigella Lawson, Narda Lepes and Hong Kong’s self-proclaimed “Demon Chef,” Toronto-raised Alvin Leung.  These renowned chefs and food personalities give the chefs insight into the local food culture at each destination and help local diners judge which restaurant best upheld the integrity of regional flavours.

 

The competing chefs come from some of the most impressive culinary backgrounds in the United States:

 

Avery Pursell, 32 (@AllDicedUp): Executive Chef/Owner at All Diced Up Catering, Sherman Oaks, CA

Chaz Brown, 29 (@dacheezyjuan): Chef de Cuisine at Fatty Crab, New York City; Top Chef Season 9 competitor

Clara Moore, 30 (@claramoore314): Chef/General Manager at Local Harvest Cafe and Catering, St. Louis, MO

Gary Walker, 40 (@chefgary): Private Chef in Chicago

Jenna Johansen, 36 (@jennajohansen): Chef and restaurateur, cooking instructor, and bloggerin Denver, CO

John Vermigilo, 27 (@johnvermig): Executive Sous Chef, Table Fifty-Two in Chicago

Keven Lee, 34 (@chefkevenlee): Executive Chef/CEO, My World on a Plate Catering & Events, Sherman Oaks, CA

Liz Garrett, 33 (@lizontheline): Chef de Cuisine, Hotel Wilshire, Los Angeles

Nick Lacasse, 33 (@ChefevilNick): Executive Chef of The Drawing Room, Chicago

Nicole Lou, 33 (@Lou_Nicole): Chef at Bushi-Tei in San Francisco

Sai Pituk, 31 (@Chef_Sai): Chef/Owner of Tara Thai in El Paso, TX

Steve “Nookie” Postal, 36 (@chefnookie): Executive Chef, Fenway Park, Boston

Last night on Top Chef Canada season 2, episode 9:

The remaining seven chefs do a little shopping in this Quickfire Challenge. Guest judge Spencer Rice (Kenny vs. Spenny) challenges the chefs to create a snack using products stacked in a special Top Chef Canada vending machine.

With a budget of $10, the chefs must re-invent their chosen ingredients into a new, unique dish. David and Carl come up short with their vending machine creations, while Trevor and Trista are successful at turning their unusual ingredients into tasty plates. It’s Trevor who has the best dish with his pork rind-coated chicken wings with pretzel mayonnaise.

The chefs get out of the kitchen and into the great outdoors in an Elimination Challenge where they must create a dish for a wild brunch featuring a secret ingredient. But first, the chefs must be at one with nature when they spend the night camping outdoors at the site of the challenge. As winner of the Quickfire Challenge, Trevor earns a luxury accommodation for the night with a pre-built tent, comfortable bed, and a few more perks to ensure a restful night’s sleep – and an edge over his competitors.

Chef and Food Network host Roger Mooking joins as guest judge for the challenge, and the chefs now have a new contender to worry about in this outdoor challenge – Mother Nature. Carl, Trevor, Trista and Jonathan prove they can cut it in the great outdoors with their wild brunch dishes, and it’s Trista who wins top dish with her ‘smorgasbord squab’ with pain perdu, dandelion, corn, potatoes and berry jus. Ryan, David and Xavier don’t measure up, and Ryan is sent packing for his rabbit duo with wild mushroom ragout, fingerling potatoes, morels and braised leeks.

If you missed last night’s drama, check back at www.foodnetwork.ca/topchefcanada/video/index.html later today to watch the full episode.

Last night on Top Chef Canada season 2, episode 8:

The competition gets fierce in a four-round Quickfire Challenge where immunity is no longer on the table. Head Judge Mark McEwan puts the chefs’ skills to the test in a challenge of speed and accuracy where they must display their finest dicing, butchering and peeling techniques.

Xavier and Carl are the last competitors standing in the final round, where they must prepare a dish using all the ingredients they just prepped. Carl comes out on top with his grilled lamb with shallot puree, sautéed spinach, lamb jus and black truffles.

In the Elimination Challenge, the chefs must cater a buffet lunch to the hungry cast and crew of the hit Showcase TV series Lost Girl during lunch hour on set. Renowned chef Michael Blackie from the National Arts Centre in Ottawa joins as guest judge for the challenge.

Carl, Jonathan, David and Trevor surpass the standards of the hungry group, and it’s Jonathan who hits the mark with his pulled pork or tofu lettuce wrap with chorizo, pickled carrots and fennel. Jimmy, Trista, Ryan and Xavier fail to deliver with their dishes, and in the end it’s Jimmy who is sent home for his leafy green salad with cucumbers, tomato and shaved fennel and his green minestrone with porcini, lemon juice and truffle oil.

If you missed last night’s drama, check back at www.foodnetwork.ca/topchefcanada/video/index.html later today to watch the full episode.