Top Chef Canada

CaityAge 24

Currently Resides: Vancouver, BC (Hometown: Maple Ridge, BC)

Caitlin Hall is the chef de cuisine at Pied-à-Terre restaurant in Vancouver. She attended culinary school at Vancouver Community College, graduated by 17, and began her career at the prestigious Four Seasons Hotel in Whistler. Caitlin is an avid traveler with a passion for classic French cuisine. Her goal is to continue her career at Pied-à-Terre and to contribute to its success. She believes that food should be very simple, not fussed over, and well-balanced. She says, “it’s just food at the end of the day. Make it taste good and call it a day.”

TopChefC2013groupHere are the 16 talented chefs from across Canada who were chosen to compete in this season of Top Chef Canada. Continue reading »

TopChefCanada2013A new season of Top Chef Canada is on the way to Food Network Canada.

The third season of the culinary competition series is due to hit screens on March 18.

The heat is on in season three of Top Chef Canada as the chefs sharpen their knives to test their culinary skills and creativity in a variety of unique challenges.

In the end only one chef will take home the grand prize of $100,000 sponsored by SpongeTowels paper towels, a GE Monogram kitchen worth $30,000, a custom installation by Caesarstone Quartz Surfaces worth $25,000 and the title of Canada’s Top Chef. Continue reading »

Two finalists from Top Chef Canada are putting on a special Asian-inspired menu in Ottawa in July.

Jonathan Korecki, executive chef at Sidedoor restaurant, will be joined by Trevor Bird, Fable restaurant in Vancouver, on July 9 for the event for which tables are currently available.

The pair will present a five-course meal for $85 plus $55 for optional win pairings.

“Trevor has been planning a few dinners across the country, he did one with Connie DeSousa from Season One already,” Korecki says. Continue reading »

Top Chef Canada winner Carl Heinrich will open a new restaurant in Toronto this summer.

The 27-year-old Toronto resident edged out fellow finalists Trevor Bird, David Chrystian and Jonathan Korecki in the finale of the Food Television series.

Thanks to the prize of $100,000 and a $30,000 kitchen, Heinrich will look to carve out a niche for himself in the Toronto culinary scene at his new restaurant on the southwest corner of Yonge and Richmond Streets. 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.

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.