Get ready for a culinary showdown! We sat down with Anthony Huynh from Enigma Yorkville to dive into the upcoming S.Pellegrino Young Chef Academy Competition (and tap him for a recipe we can make at home, too!). Set to take place on October 23, 2024, at George Brown College in Toronto, this regional final will spotlight 10 exceptional chefs showcasing their signature dishes to a prestigious panel, including culinary icons like Normand Laprise, Jason Bangerter and Nuit Regular. Join us as we explore the passion and aspirations of these rising stars in the culinary world—this is an event you won’t want to miss! —Noa Nichol
Can you tell us about the inspiration behind your signature dish for the S.Pellegrino Young Chef Academy Competition and how it reflects your culinary philosophy?
My signature dish, Cantonese Pork & Abalone with Rice Banh Mi, is a fusion of my childhood favorites and my culinary journey. Growing up in a multicultural household, I was exposed to a variety of cuisines that shaped my appreciation for diverse flavours. This dish draws inspiration from Cantonese braised pork and abalone, traditional staples in my home, and the Vietnamese banh mi, which is a favourite of mine. By combining these elements with modern techniques and my experiences in top Canadian restaurants, I aim to honour my heritage while showcasing my growth as a chef. This dish embodies Canada’s cultural richness and my belief in creating a bridge between traditional flavours and contemporary cooking.
What does it mean to you to be one of the Canadian finalists in such a prestigious global competition, and how has this opportunity impacted your growth as a young chef?
Being named a finalist in the S.Pellegrino Young Chef Academy Competition is incredibly meaningful to me. It represents not just a personal achievement, but also an opportunity to share my passion for cooking on a global stage. This experience has pushed me to refine my skills and broaden my culinary perspective, encouraging me to innovate while staying true to my roots. I’m excited to be competing alongside all the other talented chefs, giving me the chance to learn and grow as a young chef.
The competition places a strong emphasis on sustainability and innovation. How do these values influence your approach to cooking and your dish for the regional final?
Sustainability and innovation are core values in my cooking. I strive to source local ingredients and minimize waste in my cooking whenever I can. Having many ingredients of my dish being utilized in multiple different areas. The innovative aspect comes from reimagining traditional recipes with modern twists, creating a dish that respects the flavours from my heritage but presenting it in a modern way. This competition provides a platform to showcase how we as young chefs can combine the culinary arts with sustainable practices to create a positive impact on society.
What role does mentorship play in your journey as a young chef, and how have your experiences working at Enigma Yorkville shaped your culinary perspective?
Mentorship has been crucial in my development as a young chef. My mentor, Chef Quinton Bennett, has been a guiding force since we met in 2022. His honest feedback and encouragement have motivated me to continually improve and push my boundaries. Working at Enigma Yorkville has deepened my understanding of guest experiences in fine dining, allowing me to hone my skills while focusing on creating memorable moments for diners. This nurturing environment has shaped my culinary philosophy, emphasizing the importance of connection and storytelling through food.
As you prepare to compete in the regional final in October, what are you most excited about, and how are you approaching the challenge of representing Canada on the global stage?
I am most excited about the opportunity to showcase my culinary vision and the unique flavours that represent Canada’s cultural diversity. Competing on such a prestigious platform is a thrilling challenge, and I am approaching it with a sense of responsibility and pride. I plan to work closely with Chef Quinton in the leadup to the competition, refining my dish and ensuring that it reflects my journey as a chef. Representing Canada is an honour, and I aim to highlight our rich culinary landscape while making a memorable impression on the judges and audience.
Chef Anthony Huynh’s Brown Butter & Whiskey Roasted Sweet Potatoes
- 900g Sweet Potatoes
- 100g Butter
- 20g Brown Sugar
- 5g Maple Syrup
- 5g Whiskey of choice (Woodford Reserve)
- 100g Water or Stock of Choice
- 5g Pumpkin Seed
- 5g Sunflower Seed
- 5g Salt
- 3g Neutral Oil (Canola/Grapeseed/Corn)
- 10pc Basil Leaf
- Peel and dice sweet potatoes into 1 inch cubes
- In a medium sized oven safe pot, cook butter until milk solids have browned, or until you get a roasted nutty smell, once browned, pass through a strainer and set aside.
- Place neutral oil in a medium sized oven safe pot (can be the same pot) and once hot place in sweet potatoes, brown sugar, maple syrup, and salt, and cook until browned.
- Once the sweet potatoes have browned and are a nice colour add back in the browned butter.
- Now add in your whiskey, I personally prefer Woodford Reserve but any whiskey will do, and cook until the alcohol is cooked out (you can taste your potatoes to check if the alcohol has been thoroughly cooked out).
- Now add your water or any stock you may have laying around into the pot. I personally like chicken stock for this recipe, and then place the pot into the oven for 7 Minutes @ 175C on high fan.
- On the side, toss your sunflower and pumpkin seeds in a little bit of neutral oil and salt, place onto a small tray and toast in the oven for 10 minutes @ 175C.
- Once both items are out of the oven, toss the seeds into the sweet potatoes, and plate up
- Finishing with some basil leaves for a nice bit of freshness
- Yield – 4 people TIme:30 Minutes
share:
Be the first to comment