While the culinary Olympics are another two years away, Team Ontario is not letting that prevent them from pulling out the stops for the Vancouver 2010 Olympics.
Chefs James Bodanis and Rudi Fischbacher were co-managers of the team that represented Canada and brought home gold and silver at the cooking face-off in 2008.
So what does it take to battle the heat of the kitchen and bring home gold? Months of training, hours of preparation and nerves of steel are required as nearly 900 chefs set out to flambe the competition in Erfurt, Germany.
Of course, Bodanis is quick to acknowledge that their sacrifice pales in the shadow of those made by our Canadian athletes as they ready for this year's big event.
"We can't compare to the athletes," said Bodanis. "That's why we're celebrating them with this special dinner."
And although they get to practice their trade everyday in the kitchen, they said that they empathize with the athletes who have to raise funds just to compete.
For the culinary Olympics, explained Bodanis, the team has to raise $80,000 through various events and usually secures food donations from suppliers as well.
"It's a big concern to us that our athletes don't get the support they need." said Bodanis. "A lot of them can't work because of their (rigorous) training."
In the culinary labs at Humber College, the chef professors have brought their best to the table to honour Olympians with a Canadian flare.
Ruby red BC sockeye salmon is paired with a pan-Asian sauce sweetened with that quintessential Canadian ingredient - Maple syrup.
A light slaw keeps the balance of flavours and the waistline in check, as athletes are the focus of the menu. Fine julienne of Gala apples and fennel marry with celeriac shavings, edamame beans and orange segments for a bright crisp accompaniment to the meaty fish.
"We wanted to create a west-coast inspired plate," said Bodani, explaining the ingredients, which have an Asian penchant. Much B.C. cuisine is influenced by its large Asian population.
According to Fischbacher, the nutritional balance of the dish also reflects the demands that athletes might face. High in protein without a sluggish starch, it's a light dish that leaves one feeling satisfied without being too full.
The salmon could be done in smaller portions as an hors d'oeuvre, topped with a little of the slaw, he added, noting the versatility of the dish.
Rounding out the menu is a sous-vide cooked tenderloin, a technique of cooking taught at Humber that is being used in upscale restaurants, and a nod to Alberta beef. The meat is sealed in an airtight packaging and submerged in water where it is cooked slowly.
For dessert, a molten chocolate cake with vanilla bean ice cream offers a little extra indulgence, that we all could use in the winter.
Both chefs said they are inspired by their west coast peers who seem to be at the forefront of Canadian cuisine. "A lot of the food trends go from west to east," said Fischbacher
Innovation paired with the unique micro-climate of the Okanagan Valley and easy access to fresh ocean fare makes B.C. the perfect showcase for the world to experience Canadian food when the arrive for the Olympics later this month.
"They use what is grown on their doorstep," said Fischbacher. "That's a movement that we are seeing here now too."
Humber College is hosting their Culinary Olympics dinner on Feb. 25. Visit www.humberroom.ca